Authentic Chicken Mole

Authentic Chicken Mole is a rich and flavorful Mexican dish known for its complex sauce made from a mixture of chiles, chocolate, and various spices. It’s a special and traditional dish that takes time and effort to prepare, but the result is worth it. Here’s a recipe for authentic Chicken Mole:

Ingredients:

For the Mole Sauce:

• 4 dried ancho chiles
• 4 dried guajillo chiles
• 4 dried pasilla chiles
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/2 cup blanched almonds
• 1/4 cup sesame seeds
• 1/4 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 4 cups chicken broth
• 2 tablets (about 3.3 ounces total) Mexican chocolate (such as Abuelita or Ibarra)
• Salt and pepper to taste

For the Chicken:

• 4 chicken leg quarters (thighs and drumsticks)
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions:

1. Begin by preparing the dried chiles. Remove the stems and seeds from the chiles, and then toast them in a dry skillet over medium heat for a few seconds on each side until they become fragrant. Be careful not to burn them. Place the toasted chiles in a bowl and cover them with hot water. Allow them to soak for about 20-30 minutes until they become soft.
2. While the chiles are soaking, heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent.
3. In a separate pan, toast the almonds and sesame seeds over medium heat until they become lightly browned. Remove them from the heat.
4. Drain the softened chiles and place them in a blender. Add the sautéed onions and garlic, toasted almonds, sesame seeds, raisins, ground cinnamon, ground cloves, ground coriander, ground cumin, and dried oregano. Blend the mixture until it forms a smooth paste. You may need to add a little chicken broth to help with blending.
5. In the same large saucepan where you sautéed the onions and garlic, pour the chile paste and cook it over medium heat for about 5 minutes, stirring constantly.
6. Add the chicken broth and Mexican chocolate tablets to the saucepan. Stir until the chocolate is fully melted and the sauce is well combined. Allow the sauce to simmer over low heat for about 30 minutes, stirring occasionally. The sauce should thicken and darken during this time. If it becomes too thick, you can add more chicken broth.
7. While the sauce is simmering, season the chicken leg quarters with salt and pepper. In a separate pan, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the chicken on all sides until it’s cooked through and the skin is crispy, about 8-10 minutes per side.
8. Once the chicken is cooked, remove it from the pan and place it on paper towels to drain any excess oil.
9. To serve, place a piece of cooked chicken on a plate and generously ladle the mole sauce over it. You can serve this dish with rice, tortillas, or warm cornbread.

Authentic Chicken Mole is a labor of love and a true culinary delight. It’s a dish often associated with special occasions and celebrations in Mexican cuisine due to its complex flavors and rich history. Enjoy!