Why You’ll Love This Chicken Mole Recipe
If you’re looking for a dish that combines rich flavors and comforting textures, you’ll love this Chicken Mole recipe. The blend of spices, chocolate, and savory ingredients creates a depth that’s truly unique.
Each bite melts in your mouth, leaving you craving more. I appreciate how the sauce clings perfectly to the tender chicken, making every forkful a delight.
Plus, it’s versatile—serve it over rice or alongside warm tortillas for a complete meal. Cooking it fills my kitchen with an irresistible aroma, instantly making it feel like home.
Trust me, once you try it, you’ll be hooked!
Ingredients of Chicken Mole
Let’s plunge into the delicious world of Chicken Mole! This dish is a true celebration of flavors, where the sweetness of chocolate meets the warmth of spices, creating a sauce that’s both rich and comforting.
You might be wondering, “What do I need to whip up this culinary masterpiece?” Well, let me break it down for you. Here’s a list of all the ingredients you’ll need to make this mouthwatering Chicken Mole.
Ingredients for Chicken Mole:
- 2 – 2 1/2 lbs meaty skinless chicken pieces (breasts, thighs, and drumsticks)
- 2 tablespoons cooking oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 (8 ounce) can tomato sauce
- 1/3 cup toasted almonds
- 1/4 cup crushed tortilla chips
- 1/4 cup water
- 2 fresh jalapeño peppers, seeded and chopped (or 2 canned whole green chili peppers, seeded and chopped)
- 1/4 cup snipped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 ounce semisweet chocolate, cut up
Now that you have your shopping list, let’s talk about some considerations. First off, don’t stress if you can’t find fresh jalapeños; canned green chili peppers are a perfectly acceptable substitute. They’ll still give you that lovely kick without the hassle of chopping.
Also, feel free to adjust the spices according to your taste—if you love a little extra heat, toss in another jalapeño or two. And those toasted almonds? They not only add flavor but also a delightful crunch to the sauce.
Just remember, the quality of your chocolate matters. A good semisweet chocolate can elevate the dish from “delicious” to “oh my goodness, I need seconds.”
How to Make Chicken Mole
Alright, let’s explore the delightful process of making Chicken Mole! First off, you’ll want to start with your 2 to 2 1/2 lbs of meaty skinless chicken pieces. Rinse them under cold water and pat them dry. This step is essential because we don’t want any excess moisture hanging around when we’re trying to get that beautiful golden-brown color on our chicken.
Next, heat up 1 tablespoon of cooking oil in a heavy 12-inch skillet over medium heat. Toss in the 1/2 cup of chopped onion and the 2 minced garlic cloves. Cook them for about 3 to 5 minutes, or until the onions are tender but not brown. Trust me, the aroma will make you feel like a kitchen wizard. Once they’re ready, remove them from the skillet and let them cool for just a bit—after all, we want to avoid a finger-burning incident.
Now, while the onion and garlic are cooling, you can whip up the mole sauce! Grab your blender or food processor and combine the cooled onion mixture with an 8-ounce can of tomato sauce, 1/3 cup of toasted almonds, 1/4 cup of crushed tortilla chips, and a 1/4 cup of water. Toss in the 2 seeded and chopped fresh jalapeño peppers (or your canned green chilies if you went that route), along with 1/4 cup of snipped fresh cilantro, 2 tablespoons of toasted sesame seeds, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of salt, and 1/8 teaspoon of ground cloves. Blend everything until it’s smooth. Don’t be shy—give it a good whirl. You’re making magic happen here.
Now, back to the skillet! Heat up the remaining tablespoon of cooking oil and add the chicken pieces. Cook them for about 15 minutes, turning occasionally to get that lovely, even browning. Once they’re looking golden and gorgeous, pour your freshly blended tomato mixture over the chicken. Bring it to a boil, then reduce the heat to a simmer. Cover it up and let it do its thing for 35 to 40 minutes, or until the chicken is tender and no pink remains. Oh, the anticipation!
Just when you think it can’t get any better, skim off any fat from the sauce, and then add in 1 ounce of cut-up semisweet chocolate. Stir it over low heat until it melts into the sauce, giving it that signature mole flavor. Finally, transfer the chicken to a serving platter, pour that luscious sauce over the top, and serve it alongside some fluffy rice. You’ve just created a dish that’s not only delicious but also a feast for the senses. Enjoy every bite—you’ve earned it!
Chicken Mole Substitutions & Variations
After whipping up that incredible Chicken Mole, you might find yourself wondering about ways to customize the dish to suit your taste or pantry.
For a twist, try using turkey or pork instead of chicken; both work beautifully with mole sauce. If you’re out of almonds, walnuts or pecans make great substitutes.
Feel free to swap out fresh jalapeños for chipotle peppers to add smokiness. You can even experiment with different chocolate types, like dark chocolate for a richer flavor.
Finally, serve it over quinoa or cauliflower rice for a healthier alternative to traditional rice. Enjoy your culinary adventure!
Additional Tips & Notes
Although making Chicken Mole can seem intimidating, a few additional tips can enhance your experience and the dish itself.
First, don’t rush the blending process; a smooth sauce makes a big difference. I recommend letting the mole sit for a few hours or even overnight to develop richer flavors.
If you prefer a spicier kick, toss in an extra jalapeño or use a hotter variety.
Finally, garnish with fresh cilantro and a sprinkle of sesame seeds just before serving for that extra flair.
Trust me, these little touches elevate the dish, making it truly unforgettable! Enjoy your cooking adventure!