Spice Up Your Weeknights: How to Whip Up a Flavorful Chicken Mole in Minutes

Embark on a culinary journey to savor the authentic flavors of Mexico with this comprehensive guide on how to make chicken mole from scratch. Mole, a complex and flavorful sauce, is a cornerstone of Mexican cuisine, and this step-by-step guide will empower you to recreate this culinary masterpiece at home.

Ingredients:

For the Chicken:

• 1 whole chicken (3-4 pounds)
• 1 onion, quartered
• 3 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Mole:

• 20 dried ancho chiles
• 10 dried guajillo chiles
• 10 dried pasilla chiles
• 10 dried mulato chiles
• 10 dried chipotle chiles in adobo
• 1 cup chicken broth
• 1/2 cup unsweetened cocoa powder
• 1/2 cup raisins
• 1/2 cup almonds
• 1/4 cup peanuts
• 1/4 cup pumpkin seeds
• 1/4 cup sesame seeds
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 cup vegetable oil

Step 1: Prepare the Chicken

In a large pot or Dutch oven, combine the chicken, onion, garlic, bay leaf, oregano, thyme, salt, and pepper. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.

Step 2: Make the Mole Paste

While the chicken is cooking, prepare the mole paste. Remove the stems and seeds from the chiles. Toast the chiles in a dry skillet over medium heat for a few minutes, until fragrant. Place the chiles in a bowl and cover with boiling water. Let soak for 30 minutes, or until softened.

Drain the chiles and transfer them to a blender. Add the chicken broth, cocoa powder, raisins, almonds, peanuts, pumpkin seeds, sesame seeds, cumin, coriander, cinnamon, cloves, allspice, and nutmeg. Blend until smooth.

Step 3: Brown the Mole Paste

In a large skillet, heat the vegetable oil over medium heat. Add the mole paste and cook, stirring constantly, for 15-20 minutes, or until thickened.

Step 4: Add the Chicken

Remove the chicken from the pot and shred the meat. Add the shredded chicken to the mole sauce.

Step 5: Simmer the Mole

Bring the mole sauce to a simmer. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 4 hours, stirring occasionally. The longer the mole simmers, the more flavorful it will become.

Step 6: Serve and Enjoy

Serve the chicken mole over rice, beans, or tortillas. Garnish with cilantro, onions, and avocado slices.

Tips for the Perfect Mole:

• Use a variety of chiles to create a complex flavor profile.
• Toast the chiles before soaking them to enhance their flavor.
• Simmer the mole for as long as possible to develop its full flavor.
• Don’t be afraid to adjust the spices to your taste.

FAQ:

1. What is the best way to shred the chicken?

• Use two forks to pull the meat apart.
• Use a stand mixer with the paddle attachment on low speed.
• Use a meat shredder.

2. Can I use other types of chiles?

• Yes, you can substitute different types of chiles, such as ancho, guajillo, pasilla, or mulato.
• Adjust the amount of chiles used based on their heat level.

3. Can I make the mole ahead of time?

• Yes, the mole can be made ahead of time and stored in the refrigerator for up to 3 days.
• Reheat the mole over low heat before serving.

4. What are some other ways to serve chicken mole?

• Serve the mole over enchiladas, tamales, or tacos.
• Use the mole as a dipping sauce for chips or vegetables.
• Add the mole to a soup or stew.

Conclusion:

Creating chicken mole from scratch is a labor of love, but the result is a truly exquisite dish that will impress your family and friends. With this detailed guide, you have all the tools you need to master this culinary art and enjoy the authentic flavors of Mexico in your own home.