Lucas Delgado
Chicken mole is a Mexican dish with a rich, complex, and lightly smoky flavour. It is traditionally made by first cooking chicken parts in a stock made by boiling onions and vegetables, then simmering the cooked chicken in mole sauce. The sauce is made with a variety of ingredients, including nuts, raisins, cinnamon, cumin, and chocolate. The process of making the sauce is time-consuming and labour-intensive, but there are shortcuts and easier ways to make this dish without compromising on flavour.
| Characteristics | Values |
|---|---|
| Chicken | Breasts, thighs, or a whole chicken |
| Chicken preparation | Boiled, roasted, shredded, braised, browned, poached, cooked in an instant pot |
| Mole sauce preparation | Store-bought, homemade, blended, cooked in an instant pot |
| Ingredients | Chiles, dried peppers, spices, nuts, raisins, chocolate, cinnamon, cumin, onions, garlic, tomatoes, tomatillos, peanuts, sesame seeds, tortillas, peanut butter, sugar, chili powder, coriander, nutmeg, cocoa powder, molasses, olive oil, peanut oil, lard, beer, chicken broth, water |
| Accompaniments | Rice, beans, tortillas, tacos, nachos, veggies, corn chips |
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What You'll Learn
Chicken preparation
Chicken mole is a versatile dish that can be made with chicken breasts, thighs, or even a whole chicken. The chicken is cooked and shredded before being mixed with the mole sauce.
To prepare the chicken, start by patting the chicken pieces dry with paper towels and removing any excess skin. If desired, you can brown the chicken in a pan before cooking it further in the sauce. This can be done a day in advance. Place the chicken in a roasting pan, skin-side up, and roast at a high temperature for 35 minutes. Reduce the heat to 350 degrees and continue roasting for another 15 minutes, or until the internal temperature of the breast reaches 160 degrees Fahrenheit and the juices run clear. The skin should be crispy but not dark brown. Alternatively, you can use a rotisserie to cook the chicken.
For a quicker option, you can poach the chicken until tender, which should take around 30 minutes. Another option is to use an Instant Pot, which cooks the chicken and sauce at the same time, saving time and effort.
Once the chicken is cooked, remove it from the pot and shred it using two forks. You can then mix the shredded chicken with the mole sauce, or serve the sauce on top of the chicken breasts.
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Making the mole sauce
To make the mole sauce, start by toasting specialty dried peppers such as poblano and ancho on a very hot cast-iron pan or grill. Next, grind the toasted peppers with other ingredients, such as nuts, raisins, cinnamon, cumin, and chocolate, to form a paste. You can also add aromatics like onion and jalapeno pepper for extra flavour. If you want to add some heat to the sauce, consider including additional dried chile peppers.
Once you have a paste, thin it out by adding chicken stock. For a bittersweet flavour, melt in a disc of Mexican chocolate. The amount of chicken stock you add will depend on your desired consistency. A good starting point is to use two cups of paste with three to four cups of chicken stock to create a rich sauce.
If you're short on time or ingredients, you can also use store-bought mole paste. Simply add chicken broth until you achieve your desired consistency. Alternatively, you can use a ready-made brand of mole sauce from your local Mexican grocer.
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Serving suggestions
Chicken mole is a versatile dish that can be served in many ways. Here are some serving suggestions:
Rice
Rice is a common accompaniment to chicken mole, especially white rice, cilantro lime rice, arroz rojo, or Mexican rice. The rice can be cooked with peas or other vegetables of your choice.
Tortillas
Warm tortillas are another popular choice for serving chicken mole. You can use the tortillas to make quesadillas, tacos, or enchiladas. Layer the shredded chicken mole between two tortillas with cheese and serve with extra mole sauce on the side for dipping. Alternatively, you can simply drizzle the mole sauce over your tortillas or nachos.
Beans
Chicken mole can be served with a side of beans, such as refried beans or drunken beans with poblanos. Beans provide a hearty and flavorful addition to the dish.
Vegetables
Chicken mole can be served with a variety of vegetables, such as roasted vegetables, radishes, avocado, or a Mexican slaw. Pickled onions and crunchy radishes can add a nice contrast in texture and flavor to the dish.
Sides and Garnishes
Other sides and garnishes that can accompany chicken mole include guacamole, salsa, pico de gallo, and sesame seeds. For a festive touch, you can garnish the dish with marigold petals.
Cocktails
Chicken mole can be enjoyed with cocktails such as classic margaritas or Palomas, providing a refreshing contrast to the rich flavors of the dish.
These are just a few suggestions, but feel free to get creative and experiment with different sides and garnishes to suit your taste preferences.
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Ingredients and substitutes
Chicken mole is a traditional Mexican dish with a rich and complex sauce. The dish is highly customizable, and recipes vary across regions and families. While authentic chicken mole requires over 20 ingredients and can take days to prepare, a simpler version can be made with far fewer ingredients and in a fraction of the time.
The ingredients for chicken mole can be grouped into five categories: chilies, sour, sweet, spices, and thickeners. Chilies are essential to the dish, with some recipes calling for up to ten different varieties. For a milder version, you can use bell peppers instead of jalapenos. The sour element can be provided by tomatillos, while the sweet element can come from fruits, sugar, or chocolate. Common spices used include cinnamon, cumin, coriander, nutmeg, and chili powder. Finally, thickeners such as nuts, seeds, or tortillas can be added to give the sauce a richer consistency.
Chicken mole can be made with chicken breasts, thighs, or a whole chicken. The chicken is typically browned and cooked before being shredded and added to the sauce. However, one recipe suggests adding raw chicken to the Instant Pot with the sauce, allowing the chicken to cook at the same time as the sauce.
For the mole sauce, you can use a store-bought mole paste, or make your own by toasting and grinding specialty dried peppers such as poblano and ancho. Chicken stock or broth is added to thin out the sauce, and Mexican chocolate is often added for a bittersweet flavor. If you want a spicier sauce, you can add more dried chili peppers, or use chipotle peppers in adobo sauce. For a sweeter sauce, simply add more chocolate.
To serve, chicken mole is often shredded and served with rice, tortillas, or tacos. It can also be used as a dip for corn chips or tortilla chips.
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Cooking methods
Chicken mole is a traditional Mexican dish that can be made in a variety of ways. Here are some cooking methods for an easy chicken mole recipe:
Instant Pot Method
Using an instant pot is a quick and easy way to make chicken mole. This method involves cooking the chicken and sauce together in an instant pot, which saves time and creates a concentrated flavour. The chicken comes out tender and juicy, and it's easy to shred. The essential ingredients for the mole sauce are nuts, raisins, cinnamon, cumin, and chocolate. The recipe can be further simplified by using store-bought chipotle peppers in adobo sauce, which adds a rich, smoky flavour.
Slow Cooker Method
A slow cooker can also be used to make chicken mole. This method involves browning the chicken first, then combining it with the mole sauce ingredients in the slow cooker. It can be cooked on low for 4-6 hours or on high for 2-3 hours. The sauce is made by blending a unique set of spices and cocoa powder, resulting in a rich and complex flavour. This method allows for customisation, as the level of spiciness and cocoa/peanut flavour can be adjusted to taste.
Stovetop Method
Chicken mole can also be prepared on a stovetop. This involves browning and cooking the chicken first, then shredding it. The leftover broth is reserved and added to the mole sauce. The sauce is then heated gently in a pan, and the shredded chicken is added to it. This method is ideal for those who want to prepare the dish in advance, as the chicken and sauce can be made a day before and stored separately.
Oven-Roasted Method
For an oven-roasted chicken mole, the chicken pieces are patted dry, placed skin-side up in a roasting pan, and roasted until the skin is crispy. While the chicken is baking, a skillet is heated on the stovetop. The chicken is then shredded and mixed with the mole sauce. This method is suitable for those who prefer crispy chicken skin and want to prepare side dishes while the chicken bakes.
Traditional Method
The traditional method of making chicken mole is more time-consuming and involves a lengthy list of ingredients. Authentic mole sauce requires over 20 ingredients, including dried peppers, spices, nuts, raisins, and chocolate. The process involves toasting, grinding, soaking, and frying the ingredients to create a deep, smoky, and complex flavour. This method is ideal for those who want to experience the traditional flavours of Mexico and are willing to invest the time and effort.
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Frequently asked questions
Chicken mole is a Mexican dish that consists of chicken covered in mole sauce. The chicken can be shredded, roasted, or boiled, and is often served with rice, tortillas, or nachos.
Mole sauce is a Mexican staple made with a variety of ingredients, including nuts, raisins, cinnamon, cumin, and chocolate. It has a deep, smoky, earthy, sweet, bitter, and spicy flavour. While traditional mole sauce requires over 20 ingredients and can take days to make, there are many shortcuts and simpler recipes available.
For an easy chicken mole recipe, you will need chicken, either breasts or thighs, and store-bought mole paste or sauce. You can also add vegetables, such as onions, and spices to season the chicken.
