Nut-Free Traditional Chicken Mole
Delight in the bold and complex flavors of this Nut-Free Traditional Chicken Mole, a comforting and allergy-friendly take on a beloved Mexican classic. This recipe masterfully balances smoky dried chiles—ancho, guajillo, and pasilla—with aromatic spices, sweet raisins, and decadent Mexican chocolate for a rich and velvety sauce. Toasted pumpkin seeds replace traditional nuts, adding depth and nuttiness without the allergens. Tender, juicy bone-in chicken thighs are braised in the vibrant mole sauce, allowing the flavors to meld beautifully for a show-stopping dish. Serve this warm and hearty creation over fluffy white rice, garnished with fresh cilantro for a pop of freshness. Perfect for family dinners or festive gatherings, this nut-free chicken mole is a must-try for anyone seeking a taste of authentic Mexican cuisine with a special twist.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Vegetable oil
- 1 large White onion (chopped)
- 4 cloves Garlic cloves (minced)
- 3 pieces Dried ancho chiles (stemmed and seeded)
- 3 pieces Dried guajillo chiles (stemmed and seeded)
- 2 pieces Dried pasilla chiles (stemmed and seeded)
- 4 medium Tomatoes (chopped)
- 4 cups Chicken stock
- 1 stick Cinnamon stick
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Raisins
- 1 cup Pumpkin seeds (pepitas, hulled and unsalted)
- 2 ounces Mexican chocolate (roughly chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (optional, for garnish)
- 3 cups Cooked white rice (for serving)
Instructions
Season chicken thighs with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on both sides, about 4-5 minutes per side. Remove chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1 more minute.
Toast the dried ancho, guajillo, and pasilla chiles in the skillet for 1-2 minutes until fragrant, being careful not to burn them.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally. Then pour in 2 cups of chicken stock and bring the mixture to a simmer.
Transfer the mixture to a blender. Add the cinnamon stick, ground cumin, dried oregano, raisins, and pumpkin seeds. Blend until smooth, adding additional chicken stock as needed to achieve a thick but pourable consistency.
Return the blended mole sauce to the skillet over medium heat. Stir in the chopped Mexican chocolate until melted and incorporated. Adjust the seasoning with salt and black pepper to taste.
Nestle the browned chicken thighs into the mole sauce, ensuring they’re fully coated. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the chicken is cooked through and tender.
Serve the chicken mole over cooked white rice. Garnish with fresh cilantro, if desired. Enjoy!
Nutrition Facts
Calories |
4906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.8 g | 333% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 403.5 g | 147% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 98.6 g | ||
| Protein | 288.2 g | 576% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 49.5 mg | 275% | |
| Potassium | 7102 mg | 151% | |
*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.
