Description
An incredibly delicious Chicken Mole recipe that comes together in about 90 minutes, perfect for a comforting family dinner.
Ingredients
Scale
- 2 whole chickens (about 3 lbs each, cut into pieces, neck and giblets removed)
- 2 sticks celery (sliced)
- ½ bell pepper (sliced)
- 1 small yellow onion (quartered)
- 3–4 sprigs cilantro
- 4 cloves garlic (2 minced, 2 sliced)
- Salt and pepper (to taste)
- 8 guajillo chiles (deseeded, stems removed, and rinsed)
- 8 pasilla chiles (deseeded, stems removed, and rinsed)
- 8 ancho chiles (deseeded, stems removed, and rinsed)
- ½ yellow onion (quartered)
- 1 roma tomato
- 1 tomatillo (quartered)
- ¼ cup raisins
- 4 tablespoons sesame seeds
- 4 tablespoons sliced almonds
- 2–3 tablespoons vegetable oil (for toasting)
- ½ teaspoon peppercorns
- 2 whole cloves
- 1 bolillo (small pan frances)
- 1 corn tortilla
- 8 Ritz crackers (or similar)
- 1 tablet Mexican chocolate (3.2 ounces)
- Salt (to taste)
- Sugar (to taste)
Instructions
- In a large stock pot, arrange chicken pieces and cover with about 10 cups of water. Add sliced celery, quartered onion, and a couple pinches of salt and pepper. Bring to a boil, then simmer for about 40 minutes until chicken is cooked through.
- Carefully remove chicken and set aside. Toast guajillo, pasilla, and ancho chiles over medium heat for 2-3 minutes until fragrant.
- Blend toasted chiles, quartered onion, roma tomato, tomatillo, raisins, sesame seeds, sliced almonds, minced garlic, peppercorns, cloves, and about 1 cup of chicken broth until smooth.
- In the same pot, heat a few tablespoons of vegetable oil over medium heat. Add blended mixture and stir until it thickens slightly (about 5 minutes).
- Add reserved chicken broth back into the pot, bring to a simmer. Shred or chop cooled chicken pieces and add to pot, then stir in Mexican chocolate, salt, and sugar. Simmer on low for 15 minutes, stirring occasionally.
- Serve Chicken Mole over rice or warm tortillas and garnish with fresh cilantro.
Notes
The combination of guajillo, pasilla, and ancho chiles is essential for an authentic mole sauce. Customize by adding extra vegetables or reducing chiles for a milder flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg