Mexican Cuisine

Chicken Mole Recipe – Mexican Special

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Chicken Mole Recipe – Mexican Special

Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness.

  • Prep Time50 min
  • Cook Time1 hr 10 min
  • Total Time2 hr

Chicken Mole Ingredients:

  • 1 chicken (3 to 4 pounds), cut into 6 pieces
  • 5 black peppercorns
  • Kosher salt
  • 1/2 cup sesame seeds
  • 5 whole cloves
  • 1 cinnamon stick
  • 1/2 teaspoon anise seeds
  • 1/4 teaspoon coriander seeds
  • 6 dried guajillo chile peppers
  • 4 dried ancho chile peppers
  • 6 tablespoons canola oil
  • 1/4 cup raisins
  • 1/4 cup whole blanched almonds
  • 1/4 cup hulled pumpkin seeds
  • 2 6-inch corn tortillas, torn into pieces
  • 1 2.7-ounce disk Mexican chocolate, broken into pieces
  • Pinch of sugar

How To Make Chicken Mole

1

Put the chicken and peppercorns in a large pot, cover with water and
season with salt. Bring to a gentle simmer over low heat and cook until
tender, about 40 minutes. Transfer the chicken to a large plate and set
the cooking liquid aside.

2

Toast the sesame seeds in a dry skillet over medium heat, tossing, until
golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer
the rest to a blender. In the same skillet, toast the cloves, cinnamon
stick, and anise and coriander seeds until fragrant, about 3 minutes. Add
to the blender.

3

Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.

4

Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to
the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.

5

Heat the remaining 2 tablespoons oil in a large pot over medium-high
heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6
minutes. Add 4 cups of the reserved chicken cooking liquid and simmer
until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.

6

Add the chicken pieces to the sauce and warm through over low heat.
Garnish with the reserved sesame seeds.

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