Mole is a complex and flavorful traditional Mexican sauce made from a blend of chilies, spices, chocolate, and other ingredients. Mole Poblano , one of the most famous variations, is served with chicken. This recipe requires time and a long list of ingredients, but the result is worth it! I couldn't find Mexican chilies, but they can be substituted. The taste won't be exactly the same, but it was delicious.
Ingredients
Preparation
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Step 1: Cook the chicken
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Cooking the chicken:
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Place the chicken in a large pot with water, the onion, garlic, and bay leaves. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the chicken is cooked through. Once cooked, remove the chicken and reserve the broth.
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Step 2: Prepare the chili peppers
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Preparing the chilies:
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Adapted version: use the replacement ingredients (paprika, smoked paprika, Espelette pepper and cocoa) which you will mix into the preparation in step 4.
Traditional method: Remove the seeds and stems from the mulato, pasilla, and ancho peppers. Heat a dry skillet over medium heat and dry-roast the peppers for a few minutes, until fragrant. Be careful not to burn them. Then, soak the peppers in hot water for about 15 to 20 minutes to rehydrate them. Drain and set aside.
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Step 3: Prepare the other ingredients
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Roast the tomatoes and onion:
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In a pan, roast the tomatoes, the onion cut into large pieces, and the garlic cloves until they are slightly blackened.
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Toast the spices and bread:
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In a pan, toast the sesame seeds, almonds, cumin, cinnamon, and cloves for 2 to 3 minutes, until fragrant. Then, lightly toast the gluten-free bread slices or corn tortillas.
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Step 4: Prepare the Mole Sauce
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Mix the ingredients:
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In a food processor or blender, combine the rehydrated chilies, roasted tomatoes, onion, garlic, toasted spices, bread/tortillas, and chicken broth (add it gradually). Blend until smooth. If it's too thick, add more broth.
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Cook the sauce:
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In a large saucepan, heat a little vegetable oil and add the mole sauce. Cook over low heat for about 30 minutes, stirring regularly to prevent sticking. Add the dark chocolate to the sauce and let it melt completely. Adjust the seasoning with salt, pepper, and sugar as needed.
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Step 5: Assemble the dish. Once the sauce is ready, add the cooked chicken pieces to the pot to warm them through in the mole sauce. Serve hot, sprinkled with toasted sesame seeds for garnish.
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Accompaniement :
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Chicken Mole is usually served with white rice or corn tortillas.
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Tips:
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Mole tastes even better the next day, after the flavors have had time to meld.
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Mole sauce can be prepared in large quantities and frozen for later meals.
