Easy-to-follow Guide: How To Make The Perfect Chicken Mole From Scratch

Craving the rich, complex flavors of traditional Mexican cuisine? Look no further than chicken mole, a culinary masterpiece that tantalizes taste buds with its harmonious blend of spices, chocolate, and tender chicken. This comprehensive guide will walk you through every step of the process, empowering you to create a homemade chicken mole that will impress even the most discerning palates.

Ingredients

For the Chicken:

• 1 whole chicken (3-4 pounds)
• 1 large onion, quartered
• 3 cloves garlic, chopped
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Mole Sauce:

• 12 dried ancho chiles, seeded and stemmed
• 6 dried pasilla chiles, seeded and stemmed
• 6 dried guajillo chiles, seeded and stemmed
• 2 dried chipotle chiles, seeded and stemmed
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 cup peanut butter
• 1/4 cup unsweetened chocolate
• 1 cup chicken broth
• 1/2 cup tomato sauce
• Salt and pepper to taste

Instructions

Step 1: Prepare the Chicken

• Place the chicken in a large pot. Add the onion, garlic, bay leaves, salt, and pepper. Cover with water and bring to a boil.
• Reduce heat to low and simmer for 1-2 hours, or until the chicken is cooked through.
• Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces.

Step 2: Toast the Chiles

• Heat the vegetable oil in a large skillet over medium heat.
• Add the ancho, pasilla, guajillo, and chipotle chiles and toast until fragrant and slightly blackened, about 2-3 minutes per side.
• Remove the chiles from the skillet and let them cool.

Step 3: Rehydrate the Chiles

• Place the toasted chiles in a large bowl. Pour boiling water over them and let them soak for 30 minutes, or until softened.

Step 4: Puree the Chiles

• Once the chiles are softened, transfer them to a blender along with the soaking water.
• Puree the chiles until smooth.

Step 5: Sauté the Onion and Garlic

• Heat the vegetable oil in a large pot over medium heat.
• Add the onion and garlic and sauté until softened, about 5 minutes.

Step 6: Add the Spices

• Add the cumin, coriander, cinnamon, and cloves to the pot and cook for 1 minute, stirring constantly.

Step 7: Add the Pureed Chiles

• Add the pureed chiles to the pot and bring to a simmer.
• Simmer for 15 minutes, stirring occasionally.

Step 8: Add the Peanut Butter and Chocolate

• Stir in the peanut butter and chocolate until melted and well combined.

Step 9: Add the Chicken Broth and Tomato Sauce

• Add the chicken broth and tomato sauce to the pot.
• Bring to a simmer and cook for 30 minutes, stirring occasionally.

Step 10: Season to Taste

• Season the mole sauce with salt and pepper to taste.

Step 11: Add the Shredded Chicken

• Add the shredded chicken to the mole sauce and stir to combine.
• Simmer for an additional 15 minutes, or until the chicken is heated through.

Serving Suggestions

• Serve the chicken mole with warm tortillas, rice, or beans.
• Top with shredded cheese, chopped cilantro, and a dollop of sour cream.

Tips for the Perfect Mole

• For a richer flavor, use a combination of different chiles, such as ancho, pasilla, guajillo, and chipotle.
• Toast the chiles before rehydrating them to enhance their flavor and aroma.
• Simmer the mole sauce for at least 30 minutes to allow the flavors to develop fully.
• The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

What You Need to Learn

Q: What is the best way to toast chiles?
A: Toast chiles in a hot skillet over medium heat until fragrant and slightly blackened, about 2-3 minutes per side.

Q: Can I use different types of chiles?
A: Yes, you can use a combination of different chiles, such as ancho, pasilla, guajillo, or chipotle, to create a unique flavor profile.

Q: How long should I simmer the mole sauce?
A: Simmer the mole sauce for at least 30 minutes to allow the flavors to develop fully.

Q: Can I make the mole sauce ahead of time?
A: Yes, the mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Q: What is the best way to store chicken mole?
A: Store chicken mole in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.