A classic dish from Oaxaca, Mexico, featuring chicken in a complex, rich sauce made from chili peppers, spices, nuts, and chocolate.
Prep Time
45 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours 15 minutes
Difficulty
Hard
Skills Required
Making Complex Sauces
Ingredients & Nutrition
600 kcal
Calories
45g
Protein
30g
Fat
35g
Carbs
8g
Fiber
15g
Sugar
700mg
Sodium
- 3-4 lbs Chicken Pieces
- 6 of each, stemmed and seeded Dried Ancho & Pasilla Chiles
- 1 Onion
- 5 cloves Garlic
- 2 Tomatoes
- 1/4 cup Almonds
- 1/4 cup Raisins
- 1/2 tablet Mexican Chocolate
- pinch Spices (cinnamon, cloves, cumin)
- 4 cups Chicken Broth
Equipment Needed
- Blender
- Large Pot
- Skillet
Let AI Suggest Variations
- Serve over turkey for a festive meal.
- Make a vegetarian version with enchiladas filled with vegetables or cheese.
- The complexity of mole can be adjusted by the types and amounts of chiles used.
- Garnish with toasted sesame seeds.
Instructions:
1. Poach the chicken pieces until cooked through. Reserve the broth.
2. Toast the dried chiles in a dry skillet, then rehydrate them in hot water.
3. In a skillet, toast the almonds. Sauté the onion, garlic, and tomatoes.
4. In a blender, combine the rehydrated chiles, toasted almonds, sautéed vegetables, raisins, chocolate, and spices. Blend with some chicken broth until very smooth.
5. Strain the sauce into a large pot and cook for 20-30 minutes, stirring often, until it thickens and darkens.
6. Add the cooked chicken pieces to the mole sauce and simmer for another 15 minutes.
7. Serve with rice and warm tortillas.