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Chicken Mole or Mole Poblano (Mexico)

Mole traditional Mexican sauce that is complex and rich in flavor, made from a blend of chili peppers, spices, chocolate, and other ingredients. Mole Poblano , one of the most famous variations, is served with chicken. This recipe takes time and a long list of ingredients, but the result is worth it!

Difficulty Intermediate
Hour
Preparation time: 20 mins Cooking time: 90 mins Total time: 1 hr 50 mins
Servings 6
Ingredients
  • For the chicken:
  • 1 whole chicken (or chicken thighs, wings or breasts)
  • 2 bay leaves
  • 1 onion
  • 2 cloves of garlic
  • Salt to taste
  • For the Mole sauce:
  • 3 dried mulato peppers (I used pepper puree to save time)
  • 3 dried pasilla peppers
  • 3 dried ancho chiles
  • 1 chipotle pepper (optional to add heat)
  • 4 ripe tomatoes
  • 1 onion
  • 3 cloves of garlic
  • 50 g of dark chocolate (minimum 70% cocoa, gluten-free)
  • 50 g of almonds
  • 50 g sesame seeds (plus a little for garnish)
  • 2 slices of gluten-free bread or 2 corn tortillas (to thicken)
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp ground cloves
  • 1 tsp oregano
  • 2 tbsp brown sugar (or honey)
  • 1 liter of chicken broth
  • Vegetable oil for cooking
  • Salt and pepper to taste
Preparation
  1. Step 1: Cook the chicken
  2. Cooking the chicken:
  3. Place the chicken in a large pot with water, onion, garlic and bay leaves. Bring to the boil, then reduce the heat and simmer for about 45 minutes until the chicken is cooked through. Once cooked, remove the chicken and reserve the broth.
  4. Step 2: Prepare the peppers (if not, use pepper puree)
  5. Preparation of the peppers:
  6. Remove the seeds and stems from the mulato, pasilla and ancho chiles. Heat a pan without oil and dry roast the chilies for a few minutes, until fragrant. Be careful not to burn them. Next, soak the chiles in hot water for about 15 to 20 minutes to rehydrate them. Drain them and reserve.
  7. Step 3: Prepare the other ingredients
  8. Roast the tomatoes and onion:
  9. In a pan, roast the tomatoes, onion cut into large pieces, and garlic cloves until slightly blackened.
  10. Toast the spices and bread:
  11. In a pan, toast the sesame seeds, almonds, cumin, cinnamon, and cloves for 2 to 3 minutes, until fragrant. Next, lightly toast the gluten-free bread slices or corn tortillas.
  12. Step 4: Prepare the Mole Sauce
  13. Mix the ingredients:
  14. In a blender or blender, place the rehydrated chili peppers, roasted tomatoes, onion, garlic, toasted spices, bread/tortillas, and chicken broth (add it little by little). Blend until you get a smooth sauce. If it is too thick, add more broth.
  15. Cook the sauce:
  16. In a large saucepan, heat a little vegetable oil and pour in the mole sauce. Cook it over low heat for about 30 minutes, stirring regularly to prevent it from sticking. Add the dark chocolate to the sauce and let it melt completely. Adjust the seasoning with salt, pepper and sugar if necessary.
  17. Step 5: Assemble the dish. Once the sauce is ready, add the cooked chicken pieces to the pan to warm them in the mole sauce. Serve hot, sprinkled with toasted sesame seeds for garnish.
  18. Accompaniement :
  19. Chicken Mole is usually served with white rice or corn tortillas.
  20. Tips:
  21. The Mole is even better the next day, after the flavors have had time to marry.
  22. Mole sauce can be made in large quantities and frozen for later meals.
Read it online: https://glutenevasion.fr/recette/poulet-mole-ou-mole-poblano-mexique/