Authentic Chicken Mole – TheirSearches

Chicken with Mole Sauce: A Rich and Flavorful Mexican Classic

Mole is a beloved and iconic sauce in Mexican cuisine, known for its rich, complex flavor that combines smoky, spicy, sweet, and savory elements. This recipe for chicken with mole sauce will guide you through the process of preparing tender, juicy chicken legs paired with a deeply flavorful homemade mole sauce made with a variety of dried chilies, roasted tomatoes, and spices. Serve this dish over rice for a truly authentic experience that’s sure to impress family and friends.

Ingredients

For the Chicken:

2.5 pounds of skinless chicken legs

1 large white onion
3 garlic cloves, peeled
1 teaspoon salt

For the Mole Sauce:

10 dried Chile Guajillo peppers, washed and stems removed
4 dried Chile Ancho peppers, washed and stems removed
3 dried Chile Pasilla peppers, washed and stems removed

5 large Roma tomatoes, each cut into four pieces
1 large white onion, sliced
8-10 garlic cloves

5 dried pitted prunes
2 tortillas, toasted until crunchy
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon dried oregano
¼ teaspoon ground cloves
6 cups low-sodium chicken broth (or use the broth from the cooked chicken legs)
1 tablet of Abuelita chocolate (or about 3 ounces of Mexican chocolate, or ¾ cup of semi-sweet chocolate chips)
2 tablespoons peanut butter
2 tablespoons granulated sugar

Cooking the Chicken

The first step in this recipe is to cook the chicken legs, which will provide the flavorful broth used in the mole sauce.

Prepare the Chicken and Broth:
Place the chicken legs, whole onion, 3 garlic cloves, 1 teaspoon of salt, and 8 cups of water into a large pot. Bring the mixture to a boil over medium-high heat.
Simmer the Chicken:
Once the water reaches a boil, reduce the heat to medium-low and cover the pot. Let the chicken cook for 15 minutes or until it reaches an internal temperature of 165°F. Be sure to check the water level during cooking and add extra water if necessary.
Remove the Chicken:
After the chicken is cooked through, carefully remove the chicken legs from the broth. Set the chicken aside, and strain the broth to remove any impurities. Save the broth for later use in the mole sauce.

Preparing the Mole Sauce

While the chicken cooks, you can begin preparing the mole sauce. Mole is the heart and soul of this dish, and its depth of flavor is a result of slow cooking and the careful roasting of ingredients.

Toast the Chilies:
Preheat the oven to 475°F (245°C). Line a large baking sheet with non-stick aluminum foil. Add the dried Guajillo, Ancho, and Pasilla peppers to the pan, and toast them in the oven for 6 minutes, flipping halfway through to ensure even roasting.
After roasting, remove the pan from the oven and set the peppers aside to cool slightly.
Soak the Chilies:
Fill a large bowl with warm water and soak the roasted chilies for 30 minutes to 1 hour, allowing them to rehydrate and soften. Once they are pliable, drain the chilies and set them aside.
Roast the Tomatoes and Onions:
While the chilies soak, add the Roma tomatoes and sliced white onion to the same baking sheet. Roast them in the oven for 20 minutes, or until the bottoms of the tomatoes and onions turn a deep brown or black. This process helps release the natural sugars and creates a smoky depth of flavor.
Prepare the Mole Ingredients:
Once the tomatoes and onions are roasted, add them to a blender or food processor along with the garlic cloves, prunes, toasted tortillas, 2 teaspoons of salt, oregano, cinnamon, and cloves. Add 3 cups of chicken broth (either from the cooked chicken or store-bought broth) and blend the mixture for about 3 minutes until it becomes smooth and well-combined.
Cook the Mole Sauce:
Heat 2 tablespoons of olive oil in a large pot over low heat. Use the same pot that you cooked the chicken in to save time on cleanup. Strain the mole mixture directly into the pot using a fine mesh strainer. Leave about a cup of the sauce in the blender.
Add the soaked chilies to the blender, along with an additional 3 cups of chicken broth. Blend for 3 to 4 minutes, or until the sauce is smooth. Strain this second batch into the pot with the first batch and stir well to combine.
Simmer the Mole Sauce:
Bring the heat to medium and let the mole sauce simmer for 10 minutes. After this time, reduce the heat to medium-low, cover the pot, and continue to simmer for another 30 to 45 minutes. Stir occasionally to ensure the sauce does not stick to the bottom of the pot. The mole sauce will thicken as it simmers, and the longer it cooks, the deeper the flavor will become.
Finish the Mole Sauce:
After the mole has thickened to your desired consistency, add in the chocolate, peanut butter, and sugar. Stir until the chocolate has melted and the ingredients are fully incorporated. Simmer for an additional 5 minutes to allow the flavors to meld together. Taste the mole and adjust the seasoning, adding more salt or sugar if necessary.

Assembling the Dish

Now that both the chicken and mole sauce are ready, it’s time to assemble the dish.

Serve the Chicken:
Place the cooked chicken legs in a large shallow bowl or a deep platter. Pour the mole sauce generously over the chicken, making sure the meat is fully covered.
Garnish and Serve:
For an authentic presentation, garnish the chicken with freshly chopped cilantro and toasted sesame seeds. Serve with Mexican rice on the side to soak up the delicious sauce.

Tips for the Best Chicken with Mole Sauce

Use Fresh Ingredients: For the best flavor, use fresh, high-quality tomatoes and onions. Roasting them will bring out their natural sweetness and enhance the mole’s complexity.
Adjust the Heat Level: The mole sauce can vary in spiciness depending on the type and amount of chilies used. If you prefer a milder mole, you can remove some of the seeds from the chilies or reduce the amount of jalapeños in the sauce.
Time Is Key: Mole requires patience. The longer it simmers, the richer the flavor will become, so don’t rush the process.
Use the Broth: Don’t discard the chicken broth! It’s full of flavor and can be used in the mole sauce for added depth, or served alongside the chicken for extra comfort.

Frequently Asked Questions (FAQs)

Can I use chicken breasts instead of chicken legs?
Yes, you can substitute chicken breasts for the chicken legs if you prefer. However, chicken breasts tend to be leaner, so the flavor of the broth may not be as rich. Consider using bone-in chicken breasts for a more flavorful result.

Can I make the mole sauce in advance?
Absolutely! Mole sauce can be made up to 2-3 days in advance. Store it in an airtight container in the refrigerator and reheat it gently before serving.

What can I serve with Chicken Mole?
Chicken mole is traditionally served with Mexican rice, but it also pairs well with warm tortillas, refried beans, or even roasted vegetables. You can also serve it with a side of fresh salad to balance the richness of the sauce.

Can I freeze mole sauce?
Yes, mole sauce freezes very well. After cooking, allow it to cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and heat it on the stove.

How spicy is this dish?
The mole sauce has a mild to medium level of spiciness, depending on how much of the chilies’ seeds you include. If you’re sensitive to spice, you can remove some or all of the seeds from the chilies before roasting them to tone down the heat.

Chicken with Mole Sauce is a classic Mexican dish that’s perfect for any special occasion or family dinner. The combination of tender chicken with rich, velvety mole sauce makes for a truly indulgent meal. Whether you’re cooking for a crowd or preparing a weeknight dinner, this dish will leave everyone satisfied and craving more. Enjoy!