How To Make Chicken Mole
Pollo mole is a dish that may be easily intimidating with its infamous long list of ingredients, but the truth is it’s very straightforward, and you’ll end up with something very special on your dinner table. Mole (meaning “sauce” in Nahuatl) is a traditional Mexican sauce that can come in many different ways. You’ll find thousands of recipes of mole sauces out there that have different ingredients, but they will have some things in common, like dried chiles, chocolate, bread, and spices. This dish has very earthy, bittersweet, and spiced flavors making an amazing main to pair with a refreshing side. Make our Mexican rice for some grains, the best baked yuca fries to get that starch, and a salad like our black bean and corn salad, cucumber, tomato, onion salad, or a creamy and fresh avocado salad.
Ready to make this chicken dinner? Here’s everything you need to know:
The chiles:
There’s a large variety of chiles out there, but for this recipe, we’re using guajillo and pasilla. These will have their seeds, ribs, and stems removed to control the amount of heat going into the dish. If you want more of a kick, just leave some of them in, and you’ll definitely get what you’re looking for. Just one tip though: When removing the seeds, ribs, and stems, use gloves! If you don’t have gloves handy, that’s perfectly fine—just wash your hands (and under fingernails) thoroughly with lots of soap and warm water.
The bread:
Bread gives the sauce thickness and body—we prefer to use French bread here, torn into pieces. When simmering, the sauce will get thicker with time. It should be able to heavily coat the back of your spoon. If it gets thicker than that, add water or chicken stock a tablespoon at a time to thin it out.
Variations:
If you wanna make this for taco night, just shred the chicken, mix it with some sauce, and add some toppings, like pickled red onion or pico de gallo!
Storage:
This sauce is perfect for making ahead and making a big batch. Freeze for up to 3 months and thaw in the refrigerator or microwave.
Made this recipe? Let us know how it went in the comments below!
Ingredients
4 c. low-sodium chicken broth
2 c. orange juice
1 head of garlic, halved through the equator, plus 8 cloves garlic, finely chopped
3 bay leaves
2 Tbsp. kosher salt
1 (3 1/2- to 4-lb.) whole chicken, quartered
4 Tbsp. extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
4 plum tomatoes, finely chopped
2 Tbsp. tomato paste
6 dried guajillo chiles, stems, seeds, and ribs removed
3 dried pasilla chiles, stems, seeds, and ribs removed
2 (6″) corn tortillas
3 Tbsp. raw sesame seeds, plus more for serving
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. whole black peppercorns
1 oz. French bread, torn into pieces (about 2 c.)
1/4 c. raisins
2 oz. dark chocolate (90% cacao), chopped
Directions
Step 1
In a large pot over high heat, bring stock, orange juice, head of garlic, bay leaves, salt, and 2 cups water to a boil. Add chicken, reduce heat to medium-low, and bring to a simmer. Cook, stirring occasionally, until an instant-read thermometer inserted into thickest part of chicken registers 160°, about 10 minutes. Transfer chicken to a plate. Strain stock through a fine-mesh sieve into a large bowl; discard solids.
Step 2
Meanwhile, in a large shallow pan over medium-low heat, heat 2 tablespoons oil. Add onion and chopped garlic and cook, stirring occasionally, until onion is translucent and softened, about 10 minutes. Add tomatoes and increase heat to medium. Cook, mashing down on tomatoes, until softened and almost smooth, about 10 minutes. Add tomato paste and cook, stirring, until brick red, about 1 minute more. Let cool slightly.
Step 3
Transfer tomato mixture to a blender. Blend until smooth, about 1 minute. Transfer to a medium bowl; wipe out blender.
Step 4
In same pan over medium-high heat, heat remaining 2 tablespoons oil. Toast chiles, turning occasionally, until browned, about 1 minute. Transfer to a large bowl.
Step 5
In same pan over medium-high heat, toast tortillas, turning once, until dark brown, about 1 minute per side. Transfer to same bowl.
Step 6
In same pan over medium-high heat, toast sesame seeds, coriander, cumin, and black pepper, stirring frequently, until fragrant, about 1 minute. Transfer to same bowl.
Step 7
Add bread, raisins, and 4 cups stock to bowl and stir to combine. Let sit 10 minutes. Transfer to blender and blend on high speed until smooth, about 3 minutes.
Step 8
Transfer sauce, chocolate, tomato mixture, and chicken to a large pot. Bring to a boil, then reduce heat to low to bring to a simmer. Cook, stirring occasionally, until sauce is thickened, chocolate is melted, and chicken is warmed through, about 15 minutes.
Step 9
Divide chicken among plates. Spoon sauce over. Top with sesame seeds.
Nutrition Information
Per Serving (Serves 8)
Calories
908
Fat
63 g
Saturated fat
19 g
Trans fat
0 g
Cholesterol
206 mg
Sodium
1431 mg
Carbohydrates
28 g
Fiber
3 g
Sugar
13 g
Protein
53 g
Vitamin D
3 mcg
Calcium
131 mg
Iron
6 mg
Potassium
1106 mg
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Yields:
8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Cal/Serv:
908
