Elaine GordonWhen it comes to rich, hearty flavors that tell a story, few dishes come close to Mexican chicken mole. Imagine diving into this creamy, complex sauce, infused with spices and a hint of chocolate.
It’s like taking a culinary trip to Mexico without leaving your kitchen. Now, what do you serve alongside it? Picture this—steaming white rice or warm corn tortillas. Both are perfect companions to soak up all that flavor. Trust me; your taste buds will thank you.
What is Mexican Chicken Mole?
If you’ve never encountered mole before, let me introduce you. Mole (pronounced “moh-lay”) is a traditional Mexican sauce, renowned for its intricate blend of spices, seeds, and often chocolate.
It’s not just a sauce; it’s a celebration of ingredients. With roots in pre-Hispanic history, mole has evolved over centuries, giving each region its unique twist. Chicken mole is particularly popular, as the tender chicken perfectly complements mole’s distinct flavor profile.
You’re not just eating; you’re experiencing a bit of Mexican culture.
The Ingredients
For my Mexican chicken mole, I chose ingredients that provide depth and balance. Here’s what you’ll need:
- 1 ½ cups of chicken stock
- 2 pounds of bone-in chicken pieces
- 1 tablespoon of peanut oil
- 1 medium onion, finely chopped
- 1 teaspoon of ground ancho chili
- 1 teaspoon of garlic granules
- 1 teaspoon of dried Mexican oregano
- 1 teaspoon of cocoa powder
- ½ teaspoon of cumin powder
- 1 jalapeño pepper, finely diced
- Salt and freshly ground black pepper to taste
For Garnish:
- Toasted sesame seeds
- Fresh cilantro, chopped
- Crushed spicy red pepper flakes
How to Make Mexican Chicken Mole
This dish might sound complex, but once you break it down step by step, you’ll see how approachable it is. Let’s jump into the cooking!
Step 1: Prep Your Chicken
First things first. Rinse and pat dry your chicken pieces. Season them generously with salt and freshly ground black pepper, because flavor starts here. Set them aside. You’re setting the stage for spectacular taste!
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the peanut oil over medium heat. Add the chopped onion. Sauté until it’s softened and translucent, about 5-7 minutes. Your kitchen will start smelling amazing. This is the foundation of our dish.
Step 3: Spice It Up
Next, stir in the ground ancho chili, garlic granules, and dried Mexican oregano. This is where the magic starts to happen. Cook for an additional 2 minutes, allowing the spices to become fragrant as they release their oils. Don’t rush this step; smell those spices!
Step 4: Introduce the Chicken
Add the seasoned chicken pieces into the pot. Brown the chicken on all sides, about 8-10 minutes. This adds color and creates those lovely caramelized bits at the bottom of your pot. These bits will deepen the flavor of your mole. Bonus!
Step 5: Create the Mole Sauce
Now, add the cocoa powder and cumin powder, followed by the diced jalapeño. Stir everything together for a minute, letting the spices coat the chicken. It’s as if you’re inviting all the flavors to a party!
Step 6: Simmer the Chicken
Pour in 1 ½ cups of chicken stock, making sure the chicken is mostly submerged. Bring the mixture to a gentle boil, then lower the heat and cover. Simmer for about 30-35 minutes until the chicken is tender and cooked through.
Step 7: Garnish and Serve
Once cooked, remove the chicken from the pot and let it rest for a few minutes. In the meantime, let the sauce reduce a bit if you prefer it thicker. Serve the chicken on rice or tortillas, drizzling with the mole sauce.
Garnish with toasted sesame seeds, fresh cilantro, and a sprinkle of crushed red pepper flakes for that extra zing!
Notes
Here are some extra tips for making the most of your Mexican chicken mole:
- Use quality chicken stock. It dramatically affects the flavor.
- Don’t skip the browning step. That’s where a lot of the flavor comes from.
- Adjust the heat. If you’re sensitive to spice, feel free to reduce the jalapeño.
- Experiment with chocolate. Different varieties can change the flavor. Try adding dark chocolate!
- Let it sit. Mole often tastes better the next day after the flavors meld together!
Storage Tips
Store any leftovers in an airtight container in the fridge for up to four days. You can also freeze the mole for up to three months. Just be sure to let it thaw overnight in the fridge before heating it back up.
Serving Suggestions
Let’s elevate your dining experience with these serving suggestions:
- Serve with Rice: A classic pairing. The rice soaks up the mole beautifully, making every bite satisfying.
- Warm Corn Tortillas: Perfect for scooping up that sauce! They add a delightful texture.
- Top with Avocado Slices: Creaminess from avocado balances the mole’s richness. It’s a match made in heaven.
- Crispy Fried Plantains: These sweet and savory bites provide a lovely contrast against the spicy mole.
- Fresh Salad: A light salad with lime dressing refreshes the palate and adds a zing to each mouthful.
What Other Substitutes Can I Use in Mexican Chicken Mole?
- Turkey: Feel free to swap chicken for turkey if you’re looking for a leaner option. The flavor holds up well.
- Plant-Based Chicken: For a vegetarian alternative, try using plant-based chicken products. They cook similarly and absorb flavors beautifully.
- Beef: If you’re a beef fan, chuck roast or beef stewing meat can work. Just increase cooking time until tender.
- Sweet Potatoes: For a delightful twist, add cubed sweet potatoes to the pot. They bring natural sweetness that complements the spices.
- Chickpeas: For a vegetarian take, replace the chicken with chickpeas. They are hearty and soak up the mole flavor.
Mexican Chicken Mole Recipe
Equipment
- large pot or Dutch oven
Ingredients
- 1 ½ cups of chicken stock
- 2 pounds of bone-in chicken pieces
- 1 tablespoon of peanut oil
- 1 medium onion finely chopped
- 1 teaspoon of ground ancho chili
- 1 teaspoon of garlic granules
- 1 teaspoon of dried Mexican oregano
- 1 teaspoon of cocoa powder
- ½ teaspoon of cumin powder
- 1 jalapeño pepper finely diced
- Salt and freshly ground black pepper to taste
- For Garnish:
- Toasted sesame seeds
- Fresh cilantro chopped
- Crushed spicy red pepper flakes
Instructions
- First things first. Rinse and pat dry your chicken pieces. Season them generously with salt and freshly ground black pepper, because flavor starts here. Set them aside. You’re setting the stage for spectacular taste!
- In a large pot or Dutch oven, heat the peanut oil over medium heat. Add the chopped onion. Sauté until it’s softened and translucent, about 5-7 minutes. Your kitchen will start smelling amazing. This is the foundation of our dish.
- Next, stir in the ground ancho chili, garlic granules, and dried Mexican oregano. This is where the magic starts to happen. Cook for an additional 2 minutes, allowing the spices to become fragrant as they release their oils. Don’t rush this step; smell those spices!
- Add the seasoned chicken pieces into the pot. Brown the chicken on all sides, about 8-10 minutes. This adds color and creates those lovely caramelized bits at the bottom of your pot. These bits will deepen the flavor of your mole. Bonus!
- Now, add the cocoa powder and cumin powder, followed by the diced jalapeño. Stir everything together for a minute, letting the spices coat the chicken. It’s as if you’re inviting all the flavors to a party!
- Pour in 1 ½ cups of chicken stock, making sure the chicken is mostly submerged. Bring the mixture to a gentle boil, then lower the heat and cover. Simmer for about 30-35 minutes until the chicken is tender and cooked through.
- Once cooked, remove the chicken from the pot and let it rest for a few minutes. In the meantime, let the sauce reduce a bit if you prefer it thicker. Serve the chicken on rice or tortillas, drizzling with the mole sauce.
- Garnish with toasted sesam
Notes
- Use quality chicken stock. It dramatically affects the flavor.
- Don’t skip the browning step. That’s where a lot of the flavor comes from.
- Adjust the heat. If you’re sensitive to spice, feel free to reduce the jalapeño.
- Experiment with chocolate. Different varieties can change the flavor. Try adding dark chocolate!
- Let it sit. Mole often tastes better the next day after the flavors meld together!
Nutrition
Frequently Asked Questions
Conclusion
Mexican chicken mole is more than just a dish; it’s an adventure of flavor. Each bite tells the story of tradition and rich culinary history. Whether you’re hosting a gathering or enjoying a cozy night in, this dish brings warmth and comfort to the table.
So, roll up your sleeves, don your apron, and dive into making this delectable treat. You won’t regret it!
