Chicken mole is a dish that embodies the rich, deep flavors of traditional Mexican cuisine. It’s a beautiful symphony of spices, chocolate, and chili that makes for a hearty, comforting meal.
What is Mole Chicken?
Mole (pronounced MOH-leh) is a traditional Mexican sauce made from a complex combination of chiles, spices, fruits, nuts, and even chocolate. When paired with tender chicken, mole transforms into a flavorful, rich dish that’s enjoyed across Mexico, especially during celebrations.
Tips and Tricks for Perfect Chicken Mole
Toast Ingredients Properly: Toasting the chiles, nuts, and seeds is crucial to developing the depth of flavor in mole sauce. Don’t skip this step!
Strain for Smoothness: After blending the mole sauce, strain it through a fine mesh sieve. This ensures your sauce is silky and free of any unblended bits.
Make It Ahead: Mole sauce tastes even better the next day as the flavors meld. You can prepare the sauce a day in advance and reheat it with the chicken when ready to serve.
Use Quality Stock: The richness of your mole sauce depends on a good-quality broth. Homemade chicken stock or a high-quality store-bought version will elevate the flavor.
Variations of Chicken Mole
Vegan Mole: Swap the chicken for roasted vegetables like sweet potatoes, zucchini, or mushrooms for a plant-based version. Use vegetable stock for the mole sauce.
Mole Verde Chicken: A green version of mole made with fresh herbs, tomatillos, and green chiles. It’s lighter but equally delicious.
Mole Amarillo: A yellow mole that incorporates yellow chiles, masa, and turmeric for a bright and earthy twist.
How to Serve Mole Chicken
Mole chicken is traditionally served with warm tortillas or Mexican rice. Here are some other serving ideas:
- Topped with sesame seeds: This adds texture and visual appeal.
- With refried beans: A hearty side that complements the richness of mole.
- Pickled onions or radishes: These provide a sharp, tangy contrast to the deep flavors of the mole.
For special occasions, serve with a side of nopales (cactus) or a simple salad of fresh greens to lighten the meal.
How to Store Mole Chicken
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Mole sauce freezes well! Store the sauce separately from the chicken in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat in a saucepan when ready to use.
When reheating, add a splash of chicken broth to loosen up the sauce, as it may thicken in the fridge or freezer.
Recipe FAQs
What kind of chocolate should I use?
Dark or bittersweet chocolate works best. Traditional mole poblano uses Mexican chocolate, which has a slightly grainy texture and includes sugar and cinnamon.
Can I make mole chicken with chicken breasts?
Absolutely! Chicken breasts can be used, but be sure to monitor the cooking time to avoid drying them out. They tend to cook faster than thighs.
How spicy is mole chicken?
Mole isn’t overwhelmingly spicy. The dried chiles provide warmth, but the chocolate and other ingredients balance out the heat. You can always adjust the spice level by adding more or fewer chiles.
Chicken Mole
Mole chicken is a dish that embodies the rich, deep flavors of traditional Mexican cuisine. It’s a beautiful symphony of spices, chocolate, and chili that makes for a hearty, comforting meal.
Ingredients
For the Chicken:
- 5 pounds chicken (boneless or bone-in, breast, thighs, legs, or a combo)
- 2 tbsp olive oil
- 3 cups chicken broth
- 3 cups orange juice
For the Sauce:
- ⅓ cup sliced almonds
- 8 cloves garlic, sliced
- 2 medium onions, chopped
- ¼ cup pumpkin seeds (or sesame seeds)
- 1 tbsp olive oil
- 1 tsp whole anise seeds
- 4 tsp cumin seeds
- 4 tsp coriander seeds
- 4 whole cloves
- 5 oz dried pasilla chiles (optional, stemmed & seeded)
- 1 oz dried chipotle chiles (optional, stemmed & seeded)
- 1 oz dried ancho chiles (optional, stemmed & seeded)
- 2 bay leaves
- ½ cup raisins
- 1 cinnamon stick
- 2 tsp dried oregano
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 3.1 oz dark Mexican chocolate (or dark chocolate), chopped
- 2 tbsp tomato paste
- Fresh cilantro (for garnish)
Instructions
- Start by heating a heavy pot or Dutch oven over medium-high heat. Add a bit of olive oil and sear the chicken pieces in batches until browned on both sides (about 3-4 minutes per side).
- Once all the chicken is browned, return it to the pot with its juices, add the chicken broth and orange juice, and bring it to a boil.
- Cover, reduce the heat, and simmer for about 25 minutes until the chicken is fully cooked and tender.
- Remove the chicken and set it aside, reserving the flavorful broth for later.
- In a separate large saucepan, heat more olive oil and sauté the onions until they’re golden and starting to caramelize (about 12 minutes).
- Add in the pumpkin seeds, sliced almonds, garlic, and all the spices: anise seeds, cumin, coriander, and cloves. Stir for 1-2 minutes, letting the garlic release its fragrance.
- Next, add the dried pasilla, chipotle, and ancho chiles and cook for 2-3 minutes. Pour in the reserved chicken broth and orange juice, then add the cinnamon stick, bay leaves, raisins, oregano, marjoram, and thyme.
- Bring to a low boil, cover, and let it simmer for 30-35 minutes until the chiles are soft.
- When the sauce is ready, stir in the tomato paste and remove from heat. Add the chopped chocolate, allowing it to melt into the sauce. After the sauce cools slightly, puree it in batches until smooth, and season with salt and pepper.
- Shred the chicken and mix it with about half of the sauce. You can add more sauce based on your taste preference.
- Serve the chicken with rice or warm tortillas, and top it with fresh cilantro and pumpkin seeds for extra flavor and texture.
Notes
Pro Tips:
- Don’t rush the simmering process! Allow the sauce to cook long enough for the chiles to soften and the flavors to meld.
- Batch blending prevents the hot sauce from spilling or expanding in the blender.
- Serving tip: Warm tortillas and a side of rice are perfect accompaniments to soak up the rich sauce.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1257Total Fat: 69gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 361mgSodium: 780mgCarbohydrates: 60gFiber: 12gSugar: 31gProtein: 101g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Mole chicken is a dish that celebrates the bold, intricate flavors of Mexico. While it requires some time and effort, the results are undoubtedly worth it. Whether you’re making it for a family dinner or a special occasion, this dish is sure to impress. Don’t be intimidated by the ingredient list—many of the elements can be easily found at your local grocery store or Mexican market. Plus, mole sauce can be made in large batches and frozen, making it a great go-to for meal prep.
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