How to Make Mexican Mole with Chicken
Mexican mole is a classic dish that has been enjoyed for centuries. It is a rich and flavorful sauce made with a variety of spices, chocolate, and sometimes nuts. The dish is traditionally served with chicken, which soaks up the sauce and becomes tender and juicy. In this article, we will guide you through the process of making Mexican mole with chicken, ensuring that you achieve a delicious and authentic flavor.
Ingredients
Before you start, gather the following ingredients:
– 1 whole chicken (about 4 pounds)
– 1 tablespoon olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 1/2 cup dark chocolate, chopped
– 1/2 cup unsweetened cocoa powder
– 1/4 cup almonds, toasted and chopped
– 1/4 cup pumpkin seeds, toasted
– 1/4 cup sunflower seeds, toasted
– 1/4 cup raisins
– 1/4 cup dried ancho chilies, stemmed and seeded
– 1/4 cup dried pasilla chilies, stemmed and seeded
– 1/4 cup dried guajillo chilies, stemmed and seeded
– 1/4 cup dried chipotle chilies, stemmed and seeded
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups chicken broth
– 2 tablespoons tomato paste
– 1/2 cup fresh cilantro, chopped
– 1/4 cup fresh oregano, chopped
– 1/4 cup fresh epazote, chopped (optional)
– 1/4 cup avocado oil (or other neutral oil)
– 1/4 cup lard (or other fat, such as butter)
– Lime wedges, for serving
Instructions
1. Begin by preparing the chicken. Rinse the chicken under cold water and pat it dry with paper towels. Season the chicken with salt and pepper.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it is translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. In a separate skillet, toast the almonds, pumpkin seeds, and sunflower seeds over medium heat until fragrant, about 5 minutes. Remove from heat and chop the toasted nuts.
4. In a blender, combine the chopped almonds, pumpkin seeds, sunflower seeds, raisins, ancho chilies, pasilla chilies, guajillo chilies, and chipotle chilies. Add the chocolate, cocoa powder, cinnamon, cumin, coriander, smoked paprika, salt, and black pepper. Blend until smooth.
5. Add the blended mixture to the pot with the onions and garlic. Cook for about 5 minutes, stirring frequently.
6. Add the chicken broth, tomato paste, fresh cilantro, fresh oregano, and epazote (if using) to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20 minutes, allowing the flavors to meld together.
7. While the mole sauce is simmering, heat the avocado oil and lard in a separate skillet over medium heat. Add the seasoned chicken and cook until it is browned on all sides, about 10 minutes.
8. Once the mole sauce has simmered for 20 minutes, strain it through a fine-mesh sieve into a separate pot. Discard the solids.
9. Add the browned chicken to the mole sauce and bring the mixture to a gentle simmer. Cook for about 30 minutes, or until the chicken is tender and cooked through.
10. Serve the Mexican mole with chicken over a bed of rice or with warm tortillas. Garnish with chopped cilantro and lime wedges for an extra burst of flavor.
Enjoy your homemade Mexican mole with chicken, and savor the rich and complex flavors that this classic dish has to offer. ¡Buen provecho!
