Traditional Chicken Mole
Indulge in the rich and complex flavors of Traditional Chicken Mole, a beloved Mexican dish that masterfully blends savory, sweet, and spicy elements. This recipe features a vibrant medley of dried guajillo, ancho, and pasilla chilies, alongside toasted sesame seeds, almonds, and raisins for a nutty undertone. The unique addition of Mexican chocolate lends a subtle sweetness and luxurious texture to the sauce, while aromatic spices like cinnamon, cumin, and coriander create layers of depth. Simmered over hours to perfection, the tender chicken thighs absorb the bold essence of the mole sauce, resulting in a deeply satisfying dish. Serve this authentic mole alongside fluffy rice or warm tortillas for a wonderful culinary experience that showcases the heart of Mexican cuisine. Perfect for impressing guests or elevating a special family dinner, this recipe highlights timeless techniques and bold ingredients.
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Recipe Information
Ingredients
- 4 pieces dried guajillo chilies
- 4 pieces dried ancho chilies
- 2 pieces dried pasilla chilies
- 2 tablespoons sesame seeds
- 0.25 cup almonds
- 0.25 cup raisins
- 2 pieces corn tortillas
- 3 medium ripe tomatoes
- 1 pieces large onion
- 4 pieces garlic cloves
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons salt
- 4 cups chicken broth
- 2 ounces Mexican chocolate
- 3 tablespoons olive oil
- 4 pieces chicken thighs
- 1 teaspoon black pepper
- 4 pieces cloves
Instructions
Begin by cleaning the chilies: remove the stems, seeds, and any ribs from the dried guajillo, ancho, and pasilla chilies.
Heat a non-stick pan over medium heat and toast the chilies for a few minutes until fragrant. Be careful not to scorch them.
Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for 30 minutes until they are soft.
In the same pan, toast the sesame seeds until golden, then set them aside.
Add the almonds to the pan and toast them until they are lightly browned. Set aside.
In a small pot, boil the tomatoes until the skins begin to peel, about 5 minutes. Remove from heat, peel the skins, and set the tomatoes aside.
In the pan, toast the corn tortillas until they are crispy, then crumble them into small pieces.
Using the same pan, add a tablespoon of olive oil and sauté the onion and garlic until they are soft and translucent. Remove from pan.
In a blender, combine the soaked chilies (drained of water), toasted sesame seeds, almonds, raisins, crumbled tortillas, peeled tomatoes, sautéed onion and garlic, ground cinnamon, ground cumin, ground coriander, salt, cloves, and 2 cups of chicken broth. Blend until smooth.
Heat the remaining olive oil in a large pot over medium heat. Pour the blended mixture into the pot and cook, stirring constantly for about 10 minutes until it thickens slightly.
Add the remaining 2 cups of chicken broth to the pot along with the pieces of Mexican chocolate. Stir until the chocolate melts completely.
Season the mole sauce with additional salt and pepper to taste, and let it simmer on low heat for at least 1 hour to allow the flavors to develop further.
While the mole sauce simmers, season the chicken thighs with salt and pepper.
In a large skillet, heat a tablespoon of olive oil over medium-high heat. Brown the chicken thighs on both sides, about 5 minutes per side.
Add the browned chicken thighs to the pot containing the mole sauce. Ensure they are submerged in the sauce.
Continue to simmer for another 45 minutes, or until the chicken is cooked through and tender.
Serve the chicken thighs with generous amounts of mole sauce over them, accompanied by rice or tortillas.
Nutrition Facts
Calories |
3142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 7622 mg | 331% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 74.2 g | ||
| Protein | 210.0 g | 420% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 615 mg | 47% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5991 mg | 127% | |
*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.
