Chicken Mole recipe

CHICKEN MOLE RECIPE

Imagine a tapestry woven from the deepest, richest threads of Mexican cuisine. That’s Chicken Mole. This ancient dish is a symphony of flavors, a testament to the creative spirit of Oaxaca and Puebla. Chiles, both fiery and smoky, lend their essence, their whispers of heat and earthiness. Chocolate, a touch of sweetness from Mexico’s indigenous past, weaves its magic into the tapestry. Spices like cumin and oregano add their vibrant notes, and a hint of cinnamon provides a warm, comforting depth. The result? A sauce as complex and captivating as a Mexican mural, a sauce that begs to be spooned over tender chicken and savored with every bite. Chicken Mole is more than just a dish; it’s a journey through Mexico’s culinary heritage, a taste of tradition on a plate.

Calling all chocoholics and adventurers! Craving a taste of Mexico that’s both deeply flavorful and rich in history? Then look no further than Chicken Mole! This recipe might sound intimidating, but fear not, amigos! We’re here to guide you through the process, sans the culinary Mount Everest climb.

Here’s what you’ll need to gather for your mole masterpiece:

INGREDIENTS:

  • For the Mole Symphony:

    • 4 bone-in, skin-on chicken thighs (or breasts, if you prefer – we’re not here to judge your chicken choices) – Bone-in adds flavor, but boneless works too!
    • 2 tablespoons vegetable oil (to keep things from sticking)
    • 1 white onion, chopped (enough to make you cry, but laugh it off with a delicious reward at the end)
    • 4 cloves garlic, minced (use less if your date’s coming over, but why not go all in?)
    • 1 (28-ounce) can diced tomatoes (fire-roasted tomatoes for extra smokiness, if you’re feeling adventurous)
    • 4 guajillo peppers, pitted and roughly chopped (dried chilies, but don’t worry, they won’t breathe fire!)
    • 2 ancho peppers, pitted and roughly chopped (another kind of dried chili, joining the party!)
    • 1 chipotle pepper in adobo sauce (adjust to your spice tolerance – we like things flavorful, but not melt-your-face spicy)
    • 1/2 cup chicken broth (or vegetable broth for our vegetarian friends)
    • 1 tablespoon ground cumin (because Mexican food and cumin are practically BFFs)
    • 1 teaspoon dried oregano (a touch of herbal magic)
    • 1/2 teaspoon ground cinnamon (a hint of warmth and complexity)
    • 1/4 cup unsweetened chocolate (because chocolate makes almost everything better)
    • 1/4 cup peanut butter (creamy or chunky, your call!)
    • Salt and pepper to taste (because bland is boring, and mole is all about flavor explosions!)

  • For the Chicken and Garnish Extravaganza:

    • Cooked white rice (the perfect base to soak up all that delicious mole sauce)
    • Chopped fresh cilantro and avocado slices (for a pop of freshness)
    • Sesame seeds (for a bit of added texture)

INSTRUCTIONS:

 

  • The Searing Symphony:

    • Heat the oil in a large pot or Dutch oven over medium-high heat. Season your chicken thighs (or breasts) generously with salt and pepper. Then, get ready to give them a beautiful golden brown sear. Sear them in batches for 3-4 minutes per side, until nice and crispy. Don’t overcrowd the pot, or you’ll end up with steamed chicken (and nobody wants that!). Once seared, set the chicken aside on a plate.

  • The Mole Maestro:

    • In the same pot (because who wants to wash extra dishes?), reduce the heat to medium and add your chopped onion. Cook it until softened and translucent, about 5 minutes. Then add that garlic and cook for another minute, because raw garlic is just, well, raw garlic.
    • Now comes the fun part – the chilies! Add those guajillo peppers, ancho peppers, and chipotle pepper to the pot. Toast them for a minute or two, releasing their smoky goodness. Then, pour in those diced tomatoes and chicken broth. Bring it to a boil, then reduce heat and simmer for 15 minutes, letting the flavors meld together like a mariachi band.

  • The Blend-tastic Finale:

    • Once the simmering is done, carefully transfer the mixture to a blender (in batches, if necessary) along with the ground cumin, oregano, cinnamon, chocolate, and peanut butter. Blend it all up until you have a smooth and silky sauce. This is your mole magic potion!

  • The Chicken’s Return:

    • Pour that beautiful mole sauce back into the pot and nestle the seared chicken back in. Bring it to a simmer, cover the pot, and let it simmer for another 20-25 minutes, or until the chicken is cooked through. The sauce should be nice and thick by now, coating the chicken like a warm hug.
  • The Plating Presentation:
    • Once the chicken is cooked through and the mole sauce is nice and thick, it’s time to plate your masterpiece! Spoon that rich, flavorful mole sauce onto a bed of fluffy white rice. Nestle that perfectly cooked chicken on top, and for a final flourish, garnish with chopped fresh cilantro, vibrant avocado slices, and a sprinkle of sesame seeds.