Here’s a flavorful recipe for Chicken Mole:
Ingredients:
For the mole sauce:
- 4 dried ancho chiles (or any preferred dried chiles like pasilla or guajillo)
- 2 tbsp sesame seeds
- 1 tbsp pumpkin seeds
- 1/4 cup almonds (optional)
- 2 tbsp cocoa powder (unsweetened)
- 1/4 cup dark chocolate (chopped, or use Mexican chocolate if available)
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cumin
- 1 tbsp dried oregano
- 2 tbsp tomato paste
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1-2 tbsp olive oil
- 1-2 cups chicken broth (or vegetable broth for a lighter version)
- 1 tbsp sugar (or to taste)
- Salt to taste
- 1/4 cup raisins or dried apricots (optional for a sweet touch)
For the chicken:
- 4 chicken thighs (bone-in or boneless, skin-on or skinless, as per your preference)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 onion, halved
- 3 cloves garlic, smashed
- 2 cups water or chicken broth (for poaching)
To serve:
- Rice
- Chopped cilantro
- Sliced onions
- Lime wedges
- Tortillas (optional)
Instructions:
1. Prepare the chicken:
- In a large pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper.
- Add the chicken to the pot and brown on both sides (about 4-5 minutes per side). Once browned, remove the chicken and set it aside.
- In the same pot, add the onion halves and smashed garlic. Sauté for 2 minutes until fragrant.
- Add the water or chicken broth, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot, cover, and bring it to a simmer. Cook for about 30-40 minutes until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
- Once cooked, remove the chicken from the pot and set it aside to cool. Reserve the cooking liquid for later use.
2. Make the mole sauce:
- While the chicken is cooking, prepare the mole sauce.
- In a dry skillet, lightly toast the dried chiles over medium heat for about 2 minutes until fragrant. Be careful not to burn them. Once toasted, remove the stems and seeds.
- Add the chiles to a bowl and pour about 1 cup of hot water over them. Let them soak for 10-15 minutes until soft.
- In the same skillet, toast the sesame seeds, pumpkin seeds, and almonds (if using) for about 2-3 minutes until lightly golden. Set aside.
- In a large saucepan, heat 1-2 tbsp olive oil over medium heat. Add the chopped onion and garlic and cook for about 5 minutes until softened.
- Add the soaked chiles, seeds, almonds, cocoa powder, chocolate, cinnamon, cloves, cumin, oregano, and tomato paste. Stir to combine.
- Gradually add the chicken broth, starting with 1 cup, and bring the sauce to a simmer. Let it cook for about 10-15 minutes, stirring occasionally.
- Use an immersion blender (or a regular blender) to puree the sauce until smooth. If it’s too thick, add more chicken broth or the reserved cooking liquid from the chicken.
- Add sugar and salt to taste. Stir in the raisins or dried apricots if you like a touch of sweetness in your mole.
3. Shred the chicken:
- Once the chicken is cool enough to handle, remove the skin (if used) and shred the meat into bite-sized pieces. Discard any bones (if bone-in).
- Set the shredded chicken aside.
4. Combine chicken and mole sauce:
- Add the shredded chicken to the mole sauce and stir to coat. Let it simmer for another 10-15 minutes, allowing the chicken to absorb the flavors of the sauce.
5. Serve:
- Serve the chicken mole over a bed of rice, and garnish with chopped cilantro, sliced onions, and lime wedges.
- You can also serve it with warm tortillas on the side.