Gluten-Free Traditional Chicken Mole
Embark on a culinary journey with this richly flavored Gluten-Free Traditional Chicken Mole, a beloved Mexican classic reimagined for those following a gluten-free lifestyle. Tender bone-in chicken is simmered to perfection in a velvety mole sauce, crafted from a harmonious blend of dried chiles, toasted nuts, spices, and gluten-free dark chocolate for an irresistible balance of smokiness, sweetness, and depth. The use of gluten-free corn tortillas and broth ensures this dish remains safe for gluten-sensitive diners without compromising on authenticity. Perfect as a comforting centerpiece, this dish shines when served with rice or gluten-free tortillas to soak up every drop of the bold, aromatic sauce. A must-try for fans of traditional Mexican cuisine!
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs or drumsticks
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 3 pieces Dried ancho chiles
- 3 pieces Dried guajillo chiles
- 2 pieces Dried pasilla chiles
- 1 medium White onion, sliced
- 4 pieces Garlic cloves
- 1 cup Peeled and diced tomato
- 4 cups Chicken broth (gluten-free)
- 1 cup Almonds (toasted)
- 2 tablespoons Sesame seeds (toasted)
- 1 piece Gluten-free corn tortilla, torn into pieces
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Ground cumin
- 3 ounces Dark chocolate (at least 70% cacao, gluten-free)
- 1 tablespoon Honey
- 1 tablespoon Lime juice
Instructions
Season the chicken pieces with 1 teaspoon of salt and the ground black pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on both sides, approximately 4-5 minutes per side. Remove and set aside.
In the same pan, heat the remaining 1 tablespoon of oil over medium heat. Toast the dried ancho, guajillo, and pasilla chiles for about 30 seconds per side, or until fragrant but not burnt. Remove the chiles and set aside.
In the same pan, sauté the sliced onion and whole garlic cloves until soft and translucent, about 5 minutes.
Add the diced tomato and cook until slightly reduced and softened, about 3 minutes. Remove the mixture and set aside.
In a medium bowl, soak the toasted chiles in 2 cups of hot chicken broth for 10 minutes until softened.
Transfer the soaked chiles, their soaking liquid, onion-garlic-tomato mixture, almonds, toasted sesame seeds, torn tortilla, cocoa powder, cinnamon, and cumin to a blender. Blend until smooth, adding more chicken broth as needed to achieve a thick sauce consistency.
Strain the mole sauce through a fine-mesh sieve to remove any solids, if desired, for a smoother texture.
Return the sauce to the pan over low heat and stir in the chopped dark chocolate until melted and fully incorporated. Add the honey and lime juice, and season with the remaining 1 teaspoon of salt (or to taste).
Return the browned chicken to the pan, nestling it into the sauce. Add the remaining chicken broth (about 2 cups), ensuring the chicken is mostly submerged in the mole.
Simmer the chicken in the mole sauce, covered, over low heat for 1.5 to 2 hours, stirring occasionally, until the chicken is tender and cooked through.
Serve the chicken mole with a generous ladle of sauce, garnished with extra sesame seeds if desired. Pair with rice or gluten-free tortillas for a complete meal.
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 8758 mg | 381% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 58.1 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 804 mg | 62% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5489 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
