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Instructions:
Step 1: Prepare the Mole Sauce
- Toast the Chilies: In a dry skillet over medium heat, toast the dried pasilla, ancho, and chipotle chilies for about 1-2 minutes until they become fragrant. Be careful not to burn them. Once toasted, place them in a bowl of hot water and let them soak for about 15 minutes to soften.
- Roast the Vegetables: While the chilies are soaking, roast the tomatoes, onion, and garlic in a dry skillet or under a broiler until charred and softened, about 5-7 minutes. Set aside.
- Blend the Mole: Once the chilies have softened, remove them from the water and place them in a blender along with the roasted tomatoes, onion, garlic, sesame seeds, nuts (if using), cumin, cinnamon, cloves, and sugar. Blend everything until smooth, adding chicken broth gradually to achieve your desired consistency. The sauce should be thick but pourable. If needed, add more broth.
- Cook the Mole: Heat olive oil in a large saucepan over medium heat. Pour the blended mole mixture into the pan, and simmer for 20-30 minutes, stirring occasionally. The sauce will thicken and the flavors will deepen. Add salt to taste. Stir in the dark chocolate and allow it to melt into the sauce, giving it a rich, glossy finish.
Step 2: Cook the Chicken
- Cook the Chicken: While the mole is simmering, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Brown the chicken on both sides for 4-5 minutes per side, until golden brown. The chicken does not need to be fully cooked at this point, as it will finish cooking in the mole sauce.
- Simmer in the Mole: Once the chicken is browned, pour the mole sauce over the chicken in the skillet. Cover and simmer for 25-30 minutes, or until the chicken is fully cooked and tender. The chicken will soak up the flavors of the sauce, making it incredibly juicy and flavorful.
Step 3: Serve
- Serve the Chicken Mole: Once the chicken is cooked, transfer it to plates and spoon the mole sauce generously over the top. You can serve this dish with rice, tortillas, or a side of sautéed vegetables to complement the rich flavors.
- Garnish (Optional): For an extra touch, sprinkle some toasted sesame seeds, chopped cilantro, or crumbled queso fresco on top before serving.
Tips for the Perfect Chicken Mole
- Adjust the Heat: Mole can range from mild to spicy. If you prefer a milder sauce, omit the chipotle chili or use fewer chilies overall. You can always add a little more chili to taste as you cook.
- Use Quality Chocolate: The chocolate is a key ingredient in mole, so use a high-quality dark chocolate with at least 70% cacao for the best flavor.
- Make Ahead: Mole can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. The flavors often improve after resting, so making it ahead of time is a great option for busy days.
- Add Vegetables: You can add vegetables like carrots or zucchini to the mole sauce for added texture and flavor.
Why This Recipe is Worth Trying
Authentic Chicken Mole is a dish that embodies the richness and depth of Mexican cuisine. Its layers of flavors, from the smoky chilies to the sweet chocolate, make it a truly unforgettable meal. While the recipe may take some time to prepare, it’s worth every minute for the complex and hearty dish you’ll get to enjoy. Whether you’re making it for a special occasion or just craving something rich and comforting, this mole will quickly become a staple in your recipe collection.
Gather your ingredients, take your time with each step, and enjoy the magic that is Authentic Chicken Mole—a true taste of Mexico!
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