Soy-Free Traditional Chicken Mole
Dive into the rich, complex flavors of Mexico with this Soy-Free Traditional Chicken Mole recipe, a perfect blend of comfort and authenticity. This sumptuous dish features tender chicken thighs simmered to perfection in a velvety sauce made from dried ancho, guajillo, and pasilla chiles, toasted nuts and seeds, warming spices, and indulgent dark chocolate. Designed for soy-free diets, this mole showcases layers of smoky, earthy, and sweet notes that pair beautifully with white rice for an irresistible meal. With two hours of slow cooking, the sauce develops its signature depth, turning the chicken into a melt-in-your-mouth delight. Whether it's for a special occasion or a weekend culinary adventure, this recipe brings the authentic flavors of traditional mole to your table without compromising dietary needs.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large white onion
- 4 garlic cloves
- 3 roma tomatoes
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 dried pasilla chiles
- 1 cinnamon stick
- 4 whole cloves
- 0.25 cup pepitas (shelled pumpkin seeds)
- 0.25 cup raw almonds
- 0.25 cup raisins
- 2 ounces dark chocolate (70% cocoa or higher)
- 4 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons sea salt
- 0.25 cup fresh cilantro
- 2 cups white rice (optional, for serving)
Instructions
Heat a large skillet over medium heat and toast the dried ancho, guajillo, and pasilla chiles until fragrant, about 1-2 minutes per side. Remove the chiles from the skillet and place them in a bowl. Cover with hot water and let soak for 20 minutes.
While the chiles soak, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the onion, garlic, and tomatoes until softened, about 5 minutes. Transfer the mixture to a blender.
Drain the soaked chiles and remove their stems and seeds. Add the chiles to the blender along with the toasted cinnamon stick, whole cloves, pepitas, almonds, raisins, cumin, coriander, and 2 cups of chicken stock. Blend until smooth.
Strain the blended sauce through a fine-mesh sieve back into the skillet to remove any remaining solids. Heat over medium heat and add the remaining chicken stock, stirring to combine.
Add the dark chocolate to the sauce, stirring until melted and incorporated. Season the sauce with sea salt.
Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low and simmer for 1.5 hours, stirring occasionally, until the chicken is tender and the sauce has thickened.
Garnish with fresh cilantro and serve hot with white rice if desired. Enjoy your soy-free traditional chicken mole!
Nutrition Facts
Calories |
4293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.2 g | 266% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 6026 mg | 262% | |
| Total Carbohydrate | 287.2 g | 104% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 69.3 g | ||
| Protein | 333.8 g | 668% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 687 mg | 53% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 6275 mg | 134% | |
*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.
