Chicken in Mole Sauce

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Servings: 4 servings Difficulty: Advanced
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Traditional Mexican Chicken with Rich Mole
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Chicken in Mole Sauce

Author: chefs-mate Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 1395

Description

This traditional Mexican dish features tender chicken thighs simmered in a complex, velvety mole sauce. The sauce blends rehydrated pasilla and mulato chilies with toasted spices, nuts, raisins, and Mexican chocolate for a balance of earthy heat and subtle sweetness. It is an ideal choice for festive gatherings or special dinners, offering a luxurious and authentic dining experience.

Ingredients

Directions

  1. Toast the dried pasilla and mulato chilies in a dry skillet over medium heat until fragrant, then remove stems, seeds, and veins.
  2. Place the cleaned chilies in a medium bowl, cover with boiling water, and let stand for 1 hour to rehydrate.
  3. In a separate dry skillet, toast the sesame seeds over medium heat, stirring constantly, until golden, about 2 minutes. Remove and set aside.
  4. In the same skillet, toast the cloves, cinnamon stick, coriander seeds, and anise seeds over medium heat, stirring constantly, until fragrant, about 20-30 seconds. Remove and set aside.
  5. Heat lard or oil in a 12-inch skillet over medium heat. Add the almonds and cook, stirring constantly, until browned, 2-3 minutes. Remove with a slotted spoon and drain.
  6. In the same skillet, add the raisins and cook, stirring, until puffed, about 30 seconds. Remove with a slotted spoon and set aside.
  7. Sprinkle the chicken pieces with salt. Cook in the remaining lard over medium heat until browned on all sides, about 5 minutes per side. Remove chicken to a plate and set aside.
  8. Remove all but 2 tablespoons of lard from the skillet.
  9. Process the soaked chilies, 1/3 cup of the soaking liquid, and tomato paste in a blender until smooth.
  10. In a spice grinder or blender, pulse the toasted sesame seeds into a fine powder.
  11. Finely grind the toasted almonds and raisins in a blender or food processor.
  12. Blend the chopped onion and garlic until fine.
  13. Combine the chili puree, ground almonds, raisins, onion, garlic, sesame powder, and toasted spices in a blender. Process until smooth, adding more soaking water 1 teaspoon at a time if needed to help the blades move.
  14. Heat the remaining lard in the skillet over medium heat. Pour in the chili mixture and cook, stirring constantly, for 5 minutes.
  15. Add the Mexican chocolate and cook, stirring, until melted, about 2 minutes.
  16. Gradually stir in the chicken stock and cook, stirring often, for 5 minutes.
  17. Return the chicken to the skillet, spooning sauce over it. Cover and simmer over low heat, turning occasionally, until chicken is tender, about 45 minutes.
  18. Place chicken on a serving platter, top with sauce and remaining sesame seeds. Garnish with tomato wedges and fresh coriander.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1395kcal
% Daily Value *
Total Fat 81g125%
Saturated Fat 24g120%
Cholesterol 254mg85%
Sodium 1504mg63%
Total Carbohydrate 75g25%
Dietary Fiber 26g104%
Sugars 31g
Protein 92g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mole, chicken, mexican, pasilla, mulato, chocolate, chili, simmered, thighs, nuts, raisins, sesame, almonds, festive, dinner, comfort food, spicy, traditional, aromatic, complex
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