Chicken Mole – This iconic dish from Mexican cuisine marries tender, juicy chicken with a rich, velvety sauce made of chiles, chocolate, spices, and nuts.
What Is Chicken Mole?
Chicken mole (pronounced “moh-lay”) is a traditional Mexican dish featuring chicken simmered in a complex sauce called mole sauce. Originating from regions like Puebla and Oaxaca, mole recipes vary widely but often include ingredients like dried chiles, chocolate, sesame seeds, cinnamon, garlic, and spices. The result is a multi-layered sauce with a depth of flavor that’s hard to match.
Tips and Tricks for Making Perfect Chicken Mole
- Toast Your Ingredients: Toasting nuts, seeds, and dried chiles enhances their flavors and adds depth to the sauce.
- Use High-Quality Chocolate: Traditional mole uses Mexican chocolate, which is less sweet and often spiced. If unavailable, use a dark chocolate (70% cacao) to replicate the flavor.
- Don’t Rush: Mole sauce is a labor of love, often involving multiple steps like roasting, grinding, and simmering. Allow time for the flavors to meld.
- Strain for Smoothness: Once blended, strain the sauce to ensure a silky texture.
- Batch Cook the Sauce: Mole sauce freezes well, so make extra to use later. It’s perfect for quick meals on busy nights!
Variations of Chicken Mole
While the classic mole poblano is the most famous, there are many regional variations of mole, each offering unique flavor profiles:
- Mole Poblano: The quintessential version, featuring dried chiles, nuts, chocolate, and a variety of spices.
- Mole Negro: A darker, richer version often made with charred ingredients, specific to Oaxaca.
- Mole Amarillo: A yellow mole with a lighter, tangy flavor profile.
- Mole Verde: A fresh, herbaceous green mole featuring tomatillos, pumpkin seeds, and fresh herbs.
- Shortcut Mole: If you’re short on time, store-bought mole paste can be a lifesaver. Simply rehydrate it with chicken broth and add a few personal touches.
How to Serve Chicken Mole
Chicken mole is traditionally served with steamed white rice, which soaks up the flavorful sauce beautifully. You can also serve it with:
- Corn tortillas for dipping or wrapping.
- Refried beans or black beans for a hearty side dish.
- Pickled onions or sliced avocado for a fresh, tangy contrast.
- Mexican crema or sour cream for a cooling element.
For a festive touch, sprinkle sesame seeds on top of the mole sauce before serving.
How to Store Chicken Mole
Chicken mole keeps well, making it perfect for meal prep or leftovers. Here’s how:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Mole sauce freezes exceptionally well. Store it in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator and reheat gently on the stove.
- Reheating: Reheat the sauce slowly over low heat, adding a splash of chicken broth if needed to restore its creamy consistency.
Recipe FAQs
What’s the history behind mole sauce?
Mole is believed to have originated in Puebla or Oaxaca, with legends tracing its roots back to colonial Mexico. The name “mole” comes from the Nahuatl word “molli,” meaning “sauce” or “mixture.”
Is mole sauce spicy?
While mole sauce contains chiles, it is not typically very spicy. The heat level depends on the types and quantities of chiles used.
Can I make mole sauce ahead of time?
Yes! Mole sauce develops deeper flavors as it sits, making it an excellent dish to prepare a day or two in advance.
What can I use instead of chicken?
Chicken is the traditional choice, but mole sauce pairs well with turkey, pork, beef, or even vegetables for a vegetarian option.
Can I use a blender instead of a traditional molcajete?
Absolutely! Modern blenders make preparing mole sauce much easier. Just be sure to strain the sauce for a smooth texture.
Chicken Mole
Chicken Mole - This iconic dish from Mexican cuisine marries tender, juicy chicken with a rich, velvety sauce made of chiles, chocolate, spices, and nuts.
Ingredients
For the Chicken:
- 5 lbs chicken (any cut—breasts, thighs, legs, or a combo)
- 2 tbsp olive oil
- 3 cups orange juice
- 3 cups chicken broth
For the Sauce:
- ¼ cup pumpkin seeds (or sesame seeds)
- ⅓ cup sliced almonds
- 8 garlic cloves, sliced
- 2 medium onions, chopped
- 4 tsp cumin seeds
- 4 tsp coriander seeds
- 1 tsp whole anise seeds
- 4 whole cloves
- 5 oz dried pasilla chiles (stems removed, seeded)
- 1 oz dried ancho chiles (stems removed, seeded)
- 1 oz dried chipotle chiles (stems removed, seeded)
- 1 cinnamon stick
- 2 bay leaves
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried marjoram
- ½ cup raisins
- 2 tbsp tomato paste
- 3.1 oz Mexican dark chocolate (or dark chocolate)
- Fresh cilantro for garnish
Instructions
Step 1: Cook the Chicken
- Heat olive oil in a large pot over medium-high heat. Sauté chicken until lightly browned (3-4 minutes per side). Work in batches.
- Return all chicken to the pot, add orange juice and chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 25 minutes.
- Remove chicken and set aside. Reserve the broth for the sauce.
Step 2: Make the Sauce
- Heat olive oil in a heavy-bottomed saucepan. Sauté onions until golden (12 minutes).
- Add pumpkin seeds, almonds, garlic, cumin, coriander, anise, and cloves. Cook for 1-2 minutes.
- Stir in dried chiles and cook for 2-3 minutes. Pour reserved chicken broth into the saucepan. Add cinnamon, bay leaves, raisins, thyme, oregano, and marjoram. Simmer for 30-35 minutes.
- Stir in tomato paste and cook for 1-2 minutes. Remove from heat, add chocolate, and let it melt.
- Blend the sauce in batches until smooth. Strain for extra silkiness, if desired.
Step 3: Assemble the Dish
- Shred the chicken and mix it with half the sauce. Add more sauce if desired.
- Serve warm with rice or tortillas, garnished with fresh cilantro and pumpkin seeds.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 743Total Fat 40gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 24gCholesterol 215mgSodium 463mgCarbohydrates 36gFiber 8gSugar 18gProtein 60g
All Chicken Recipes.com, 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
Chicken mole is more than just a meal; it’s a celebration of Mexico’s rich culinary heritage. Whether you’re making it from scratch or using a shortcut, this dish is guaranteed to impress. So roll up your sleeves, gather your ingredients, and embark on a flavorful journey. Trust me, it’s worth every bite!
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