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Chicken Mole ?

Chicken Mole ?

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Excite your taste buds and give a new life to chicken with this chicken mole recipe. With the abundant flavors and unique taste mole sauce is a true show-stopper and will turn your average chicken meat into a Mexican cuisine masterpiece.

To make the sauce is a labour of love for sure with over 20 ingredients and about 2 hours of cooking. You can however get creative and pick up a container at your favorite neighborhood Mexican place or even search for it at a latin market. I have an amazing recipe for mole sauce on this website of you are interested in making it form scratch.

You can really use any chicken, whole roasted, even rotisserie in chicken mole recipe. But for this recipe I am going to be cooking chicken breasts( you can also use thighs and legs) to later shred and mix with the mole sauce.

Chicken is first browned to build up the flavors and then slow cooked in a chicken broth infused with orange juice. Shredded chicken is then mixed with mole sauce and you can serve it over cilantro rice or in a tortillas.

Called the national dish of Mexico, this rich and thick sauce has an incredible complexity of flavors and taste. The combination of bounty of ingredients with dominant being chili peppers and dark chocolate gives the sauce its bold, deep dark brown color and distinct taste where the bitter-sweetness of the chocolate in mole sauce subtly counteracts the spiciness of the peppers.

The sauce is earthy, with a slight bittersweet note and a light spicy touch. The variety of herbs and spices used in the sauce is impressive and creates one flavorful powerhouse. I do not think you can really compare mole to anything else taste wise. Give this unique recipe a try with simple steps below.

Ingredients

Chicken:
2 tbsp olive oil
5 pounds chicken breast
3 cups chicken broth
3 cups orange juice
Mole sauce:
1 tbsp olive oil
2 medium onions - chopped
1/4 cup pumpkin seeds
1/3 cup sliced almonds
8 cloves fresh garlic - sliced
4 tsp cumin seeds
4 tsp coriander seeds
1 tsp whole anise seeds
4 whole cloves
4 ounces dried pasilla chiles - stem removed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles - stem removed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried ancho chiles - stem removed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried chipotle chiles - stem removed, seeded, torn into 1-inch pieces, rinsed
1 cinnamon stick
2 bay leaves
1/2 cup raisins
1 tsp dried marjoram
1 tsp dried thyme
2 tsp dried oregano
2 tbsp tomato paste
3.1 ounces dark chocolate chopped
Fresh chopped cilantro

Steps

To make the chicken:
Step 1
Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil to the pot. Sauté the chicken on each side until lightly browned, approximately 3-4 minutes. Work in batches.
Step 2
Add the chicken broth and orange juice to the pot and bring to a boil. Reduce heat to low, cover with a lid, and simmer until chicken is fully cooked. Approximately 25 minutes.
Step 3
Carefully remove chicken to a clean bowl shred once cooled. To serve mix with the mole sauce and place over rice to tortillas.
Homemade mole sauce:
Step 1
Heat olive oil in a large and saucepan over medium-high heat. Add the onions and sauté until starting to caramelize, approximately 12 minutes. Stir. Reduce heat to medium. Add the pumpkin seeds, sliced almonds, garlic, cumin seeds, coriander seeds, whole star anise, and whole cloves to the saucepan. Sauté for 1-2 minutes, until garlic becomes fragrant, stirring continuously.
Step 2
Add the dried chiles to the pot and stir to combine. Sauté for approximately 2-3 minutes or until chiles start to soften.
Step 3
Add chicken broth and and orange juice to the pan with the onion and chiles. Add the cinnamon stick, bay leaves, raisins, marjoram, thyme, and oregano to the pot as well and mix. Bring to a low boil, cover, and reduce to a simmer. Cook until chiles are very soft, approximately 30-34 minutes.
Step 4
Stir in the tomato paste and cook for an additional 1-2 minutes. Remove from heat. Add the chocolate. Allow sauce to cool for 10 minutes and the chocolate to melt.
Step 5
Transfer sauce mixture to the bowl of a blender and process until smooth work in batches if needed. Transfer mixture to a pot. Season with salt and pepper.

Preparation Time: 30min
Cook Time: 1h 30min
Ready Time: 2h
Servings: 10
Cuisine: ?? Mexican
Category: ? Chicken
Difficulty Level:
Ratings:
Created: August 27, 2019

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