Decadent Chicken Mole: A Step-by-Step Guide to Authentic Flavor
Chicken mole, a dish steeped in history and tradition, is a symphony of flavors that dances on your palate. Originating from Mexico, mole (pronounced “moh-lay”) is more than just a sauce; it’s an experience. While often perceived as intimidating, mastering chicken mole is achievable with patience and a detailed recipe. This guide will walk you through creating a truly authentic and unforgettable chicken mole experience.
**What is Mole?**
Mole is a complex sauce, traditionally made from a blend of chili peppers, spices, chocolate, nuts, seeds, and sometimes even fruit. The ingredients are carefully toasted, ground, and simmered together to create a rich, dark, and intensely flavorful sauce. There are many different types of mole, each varying by region and family tradition. Some are sweet, some are spicy, and some are a perfect balance of both.
**Why Chicken Mole?**
Chicken is a classic pairing for mole. Its mild flavor allows the complexity of the sauce to shine, while also providing a satisfying and comforting meal. The chicken can be simmered directly in the mole sauce or cooked separately and then coated in the sauce, both methods resulting in a delicious dish.
**Ingredients You’ll Need**
This recipe focuses on a classic mole poblano, known for its rich and complex flavor profile.
* **For the Chicken:**
* 2-3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work well)
* 1 tbsp olive oil
* 1 tsp salt
* 1/2 tsp black pepper
* 1 onion, quartered
* 2 cloves garlic, smashed
* 4 cups chicken broth
* **For the Mole Poblano Sauce:**
* 4 ancho chiles, stemmed and seeded
* 2 mulato chiles, stemmed and seeded
* 2 pasilla chiles, stemmed and seeded
* 1/4 cup vegetable oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 1/4 cup almonds
* 1/4 cup peanuts
* 1/4 cup raisins
* 1/4 cup sesame seeds
* 2 tbsp pumpkin seeds (pepitas)
* 1 stale bolillo roll or 2 slices of stale bread, torn into pieces
* 1/4 cup unsweetened cocoa powder
* 1/2 tsp ground cinnamon
* 1/4 tsp ground cloves
* 1/4 tsp ground cumin
* 1/4 tsp ground anise seed
* 1/4 tsp dried oregano
* 1/4 tsp black peppercorns
* 1/4 cup lard or vegetable shortening (optional, for richer flavor)
* 1 tbsp apple cider vinegar
* 1 (14.5 oz) can diced tomatoes, undrained
* 2 cups chicken broth (or more, as needed)
* 1 oz Mexican chocolate (such as Ibarra or Abuelita), chopped
* 1 tsp salt (or to taste)
* 1/2 tsp sugar (or to taste)
* **For Serving (Optional):**
* Sesame seeds
* Chopped onion
* Fresh cilantro
* Warm tortillas or Mexican rice
**Equipment Needed**
* Large pot or Dutch oven
* Large skillet or comal
* Blender or food processor
* Fine-mesh sieve (optional, for a smoother sauce)
**Step-by-Step Instructions**
This recipe is broken down into manageable steps to make the process less daunting. Don’t be intimidated by the length; each step is relatively simple.
**Part 1: Preparing the Chicken**
1. **Sear the Chicken:** Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces, skin-side down first, until golden brown on all sides. This step adds flavor and helps to render the fat from the skin.
2. **Simmer the Chicken:** Remove the chicken from the pot and set aside. Add the quartered onion and smashed garlic to the pot and cook until softened, about 5 minutes. Pour in the chicken broth and bring to a boil. Return the chicken to the pot, reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
3. **Shred (Optional):** Once the chicken is cooked, remove it from the pot and let it cool slightly. If desired, shred the chicken using two forks. Alternatively, you can serve the chicken pieces whole.
4. **Reserve the Broth:** Do not discard the chicken broth! This flavorful liquid will be used to thin out the mole sauce later.
**Part 2: Preparing the Chile Peppers**
1. **Toast the Chiles:** In a large, dry skillet or comal over medium heat, toast the dried chiles one at a time. Press them down with a spatula and toast for a few seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, as this will make the mole bitter. Remove the chiles from the skillet and set aside.
2. **Soak the Chiles:** Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 20-30 minutes, or until they are softened and pliable. This step is crucial for rehydrating the chiles and making them easier to blend.
**Part 3: Making the Mole Poblano Sauce**
1. **Toast the Aromatics:** In the same skillet used for the chiles, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened and translucent, about 5 minutes. Add the almonds, peanuts, raisins, sesame seeds, and pumpkin seeds (pepitas) to the skillet and toast for another 2-3 minutes, stirring constantly, until lightly golden and fragrant. Be careful not to burn them.
2. **Toast the Bread:** Add the torn pieces of stale bolillo roll or bread to the skillet and toast until lightly golden brown, about 2-3 minutes, stirring occasionally.
3. **Blend the Ingredients:** Drain the soaked chiles, reserving the soaking liquid. In a blender or food processor, combine the softened chiles, toasted aromatics (onion, garlic, nuts, seeds, raisins, and bread), cocoa powder, cinnamon, cloves, cumin, anise seed, oregano, black peppercorns, lard or shortening (if using), apple cider vinegar, and diced tomatoes. Add about 1 cup of the reserved chile soaking liquid and blend until smooth, adding more liquid as needed to achieve a smooth paste. You may need to blend in batches to avoid overflowing the blender.
4. **Simmer the Mole:** Heat a large pot or Dutch oven over medium heat. Pour the blended mole paste into the pot and cook, stirring constantly, for 5-10 minutes, until the sauce thickens and darkens. This step is important for developing the flavors of the mole. Be careful to stir constantly to prevent the sauce from sticking and burning.
5. **Strain (Optional):** For a smoother sauce, strain the mole through a fine-mesh sieve into a clean pot. This step is optional, but it will remove any small pieces of chile skin or nut particles.
6. **Thin the Mole:** Gradually add the chicken broth (reserved from cooking the chicken) to the mole, stirring until you reach your desired consistency. The mole should be thick enough to coat the back of a spoon, but not too thick. You may not need to use all of the chicken broth.
7. **Simmer the Mole (Again):** Bring the mole to a simmer, reduce heat to low, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer the mole simmers, the more the flavors will meld together and develop. Be sure to stir frequently to prevent sticking and burning.
8. **Add Chocolate and Season:** Stir in the chopped Mexican chocolate until it is melted and fully incorporated into the mole. Taste the mole and adjust seasoning with salt and sugar to your liking. The mole should have a balance of sweet, spicy, and savory flavors.
**Part 4: Combining Chicken and Mole**
There are two ways to combine the chicken and mole:
* **Simmer the Chicken in the Mole:** Add the cooked chicken pieces (whole or shredded) directly to the pot of mole and simmer for 15-20 minutes, allowing the chicken to absorb the flavors of the sauce. This method results in a very flavorful and tender chicken.
* **Serve Chicken with Mole:** Plate the cooked chicken pieces (whole or shredded) and spoon the mole sauce over the top. This method allows you to control the amount of sauce on each serving.
**Serving Suggestions**
* Garnish with sesame seeds, chopped onion, and fresh cilantro.
* Serve with warm tortillas or Mexican rice.
* Accompany with a side of refried beans or a fresh salad.
**Tips and Variations**
* **Chile Selection:** Feel free to experiment with different types of dried chiles to create your own unique mole flavor profile. Some other popular chile choices include guajillo, chipotle, and pasilla negro.
* **Nut Variations:** You can substitute other nuts for the almonds and peanuts, such as pecans, walnuts, or cashews.
* **Sweetness:** Adjust the amount of sugar to your liking. If you prefer a sweeter mole, add more sugar. If you prefer a more savory mole, reduce or omit the sugar.
* **Spice Level:** Control the spice level by adjusting the amount of chile peppers used. For a milder mole, remove the seeds and veins from the chiles before soaking. For a spicier mole, leave the seeds and veins intact, or add a small amount of chile de árbol.
* **Vegetarian Mole:** You can easily adapt this recipe to be vegetarian by substituting vegetable broth for the chicken broth and using plant-based protein sources such as tofu or mushrooms instead of chicken.
* **Make-Ahead:** Mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently before serving.
* **Using Mole Paste:** If you’re short on time, you can use a commercially prepared mole paste as a shortcut. However, the flavor will not be as complex as a homemade mole.
**Troubleshooting**
* **Mole is too bitter:** This is usually caused by burning the chiles or nuts during the toasting process. Be careful to toast the ingredients over low heat and stir constantly.
* **Mole is too thick:** Thin the mole with more chicken broth or water until you reach your desired consistency.
* **Mole is too thin:** Simmer the mole for a longer period of time to allow it to thicken.
* **Mole is too spicy:** Add more sugar or chocolate to balance the heat.
* **Mole is too bland:** Add more salt, spices, or chile peppers to enhance the flavor.
**Conclusion**
Making chicken mole may seem like a daunting task, but with this detailed guide, you can confidently create a delicious and authentic dish that will impress your friends and family. The key is to be patient, follow the steps carefully, and don’t be afraid to experiment with different flavors. Enjoy the journey of creating this culinary masterpiece, and savor the rich and complex flavors of chicken mole!