The first time I approached a pot of Pollo Mole, I was both intimidated and intrigued by the ingredient list sprawled before me. Yet, as the rich aroma of simmering spices filled my kitchen, I realized this dish is not just a culinary challenge; it’s a celebration of flavors that transport me straight to the heart of Mexico. Imagine succulent chicken bathing in a velvety sauce that marries earthy chiles, hints of dark chocolate, and nutty sesame seeds—what’s not to love?
This authentic Pollo Mole recipe promises to be straightforward, inviting you to embrace its warmth, whether for a cozy dinner at home or an impressive feast for friends. The best part? It can easily transform into delightful tacos, perfect for any weeknight gathering. Join me as we dive into this flavorful adventure, where every bite tells a story steeped in tradition and heart.
Why will you love Chicken Mole?
Exquisite Flavor: Every bite of Chicken Mole brims with a symphony of flavors, from the spicy chiles to the rich chocolate.
Easy Process: This dish may sound complex, but the straightforward steps make it accessible for home cooks of all levels.
Versatile Serving Options: Enjoy it as a hearty meal or transform leftovers into tasty tacos—your imagination is the limit!
Crowd-Pleasing Appeal: Perfect for gatherings, this dish impresses family and friends with its authentic taste and beautiful presentation.
Comforting Delight: The warm, comforting sauce enveloping tender chicken creates a cozy atmosphere, making it ideal for any occasion.
Make-Ahead Friendly: Chicken Mole can be prepared in advance, allowing the flavors to meld beautifully and making mealtime stress-free.
Chicken Mole Ingredients
For the Sauce
• Low-Sodium Chicken Broth – Adds moisture and depth to the sauce; homemade broth provides a fresher taste.
• Orange Juice – Provides acidity and a hint of citrus; lime juice works for a more tart flavor.
• Head of Garlic (halved) & 8 Cloves (finely chopped) – Enhances flavor; the halved head caramelizes during cooking.
• Dried Guajillo Chiles (stems, seeds, and ribs removed) – Key for authentic Chicken Mole flavor; ancho chiles are a suitable substitute.
• Dried Pasilla Chiles (stems, seeds, and ribs removed) – Adds smokiness; chipotle chiles can give an extra kick.
• Plum Tomatoes (finely chopped) – Adds freshness and body to the sauce; canned tomatoes can be used in a pinch.
• Tomato Paste – Enhances tomato flavor and thickens the sauce; red pepper paste offers a twist.
For the Chicken
• Whole Chicken (3.5-4 lbs., quartered) – Main protein ensuring juiciness; feel free to use chicken thighs for more flavor.
• Extra-Virgin Olive Oil – Used for sautéing to add richness; any neutral oil can be a substitute.
• Medium Yellow Onion (finely chopped) – Provides sweetness and base flavor; shallots work for a milder taste.
For Thickening and Garnishing
• Corn Tortillas (6″) – Important for thickening the sauce; flour tortillas can be used as a last resort.
• French Bread (torn into pieces, about 2 cups) – Thickens the sauce; corn tortillas can act as an alternative.
• Raw Sesame Seeds – Adds nuttiness and texture; toasting enhances flavor tremendously.
• Coriander Seeds – Provide a distinct, citrusy flavor profile; crush for more potency.
• Cumin Seeds – Adds warmth; can be ground for a more intense flavor.
• Whole Black Peppercorns – Adds spice; grinding will yield a more pronounced flavor.
Sweet Enhancements
• Raisins – Provides natural sweetness; omit for a less sugary sauce if desired.
• Dark Chocolate (90% cacao, chopped) – Balances spices with richness; semi-sweet chocolate brings a sweeter profile.
Feel free to embrace this delightful Chicken Mole as a way to bring warmth and tradition to your table!
How to Make Chicken Mole
-
Prepare Chiles: Start by removing the seeds, stems, and ribs from the guajillo and pasilla chiles. Soak them in hot water for 15-20 minutes until they soften and plump up.
-
Sauté Ingredients: In a large pot, heat a few tablespoons of extra-virgin olive oil. Sauté the finely chopped onions and halved garlic until they become soft and fragrant, about 5-7 minutes.
-
Cook Chicken: Add the quartered chicken to the pot, browning it on all sides. This will seal in the juices and add a lovely golden color. Once browned, remove the chicken and set aside.
-
Make Mole: Blend the soaked chiles with a portion of the low-sodium chicken broth, sautéed garlic, onions, and spices until smooth. Return this vibrant mixture back to the pot.
-
Combine Ingredients: Stir in the tomato paste, chopped plum tomatoes, orange juice, and the remaining chicken broth. Finally, add the browned chicken back into the pot to soak up all the delicious flavors.
-
Simmer: Toss in the torn pieces of French bread, coriander seeds, cumin seeds, bay leaves, raisins, and dark chocolate. Allow the sauce to simmer for about 1 hour until it thickens and flavors develop beautifully.
-
Adjust Consistency: If the sauce becomes too thick for your liking, simply add more chicken broth or water until you reach the desired consistency.
-
Serve: Plate your succulent chicken smothered in that rich mole sauce, and don’t forget to garnish with toasted sesame seeds for that extra touch!
Optional: Serve with warm corn tortillas for a delightful experience.
Exact quantities are listed in the recipe card below.
Chicken Mole Variations & Substitutions
Embrace your creativity in the kitchen and make this dish truly yours with these delightful twists!
- Dairy-Free: Swap out the dark chocolate for dairy-free chocolate chips to keep the richness without the milk.
- Gluten-Free: Use corn tortillas for thickening instead of bread to ensure a gluten-free dish without sacrificing texture.
- Spicy Kick: Add a dash of cayenne pepper or chopped jalapeños into the mole mix for an extra heat factor that tantalizes your taste buds.
- Herb Infusion: Incorporate fresh cilantro or parsley in the final stages of cooking for a burst of fresh flavor that lifts the dish.
- Smoky Twist: If you’d like a deeper smokiness, try adding smoked paprika along with the spices when blending the mole.
For an unexpected surprise, serve your Chicken Mole over a bed of quinoa, adding a chewy texture that contrasts beautifully with the sauce. The nutty flavor of quinoa complements the dish elegantly, making every bite a new experience!
- Vegan Option: Substitute the chicken with hearty mushrooms like portobello or king oyster mushrooms to create a plant-based version that still feels luxurious.
- Nutty Flavor: Toss in a tablespoon of almond butter or tahini while blending for a different nutty depth that mingles wonderfully with the other flavors.
These variations not only adjust to different diets and preferences but also enhance the rich tapestry of flavors that makes Chicken Mole such a special dish. Enjoy making it your own!
Expert Tips for Chicken Mole
Use Fresh Chiles: Always opt for fresh, high-quality dried chiles when making Chicken Mole for a richer, more authentic flavor.
Soaking Time Matters: Don’t rush the soaking of the chiles; it’s essential for achieving a smooth mole sauce that blends well with the chicken.
Taste as You Go: Adjust seasoning gradually. After adding ingredients like salt and chocolate, always taste to find the perfect balance in your Chicken Mole.
Simmer for Depth: Letting the sauce simmer long enough allows the flavors to meld beautifully, so resist the urge to rush the cooking process.
Make-Ahead Magic: Prepare your Chicken Mole in advance and let it sit overnight to enhance the flavors even more—this dish gets better with time!
Experiment with Serve: Don’t hesitate to serve leftovers as tacos! Shredded Chicken Mole in tortillas with fresh toppings makes for a delicious twist.
What to Serve with Pollo Mole?
Imagine a feast that brings together vibrant flavors and comforting aromas, enhancing your Pollo Mole experience.
-
Mexican Rice: Fluffy and fragrant, this seasoned rice absorbs the rich mole sauce beautifully, making every bite harmonious.
-
Baked Yuca Fries: Crispy on the outside, soft on the inside, these are a delightful alternative to traditional fries and add a unique touch.
-
Black Bean and Corn Salad: A refreshing contrast, this colorful salad adds a crunch and sweetness that balances the deep flavors of the mole.
-
Warm Corn Tortillas: Essential for scooping, these soft tortillas are perfect for mopping up every bit of the luscious mole sauce.
-
Cilantro Lime Quinoa: Light and zesty, this quinoa dish provides a nutritious base that complements the robust chicken mole.
-
Avocado Slices: Creamy and rich, fresh avocado slices add a vibrant color and mild flavor, enhancing the overall meal experience.
-
Spicy Pickled Onions: These add a tangy crunch that cuts through the richness of the mole, providing a delightful flavor contrast.
-
Spanish Red Wine: A glass of smooth red wine will beautifully match the complexity of the mole and elevate your dining experience.
-
Churros with Chocolate Sauce: Finish off the meal with these sweet treats for a decadent dessert that echoes the chocolate notes in the mole.
Make Ahead Options
These Chicken Mole options are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the mole sauce up to 3 days in advance; simply follow the recipe up to the simmering step and refrigerate it. The flavors will meld beautifully in the fridge, making it just as delicious when reheated. Additionally, you can soak the dried chiles and chop your ingredients (onions, tomatoes, etc.) 24 hours ahead for quicker assembly when you’re ready to cook. When it’s time to finish the dish, just reheat the sauce, add the chicken, and let it simmer for the full flavor experience. Enjoy stress-free meals with this easy prep!
How to Store and Freeze Chicken Mole
Fridge: Keep leftover Chicken Mole in an airtight container for up to 3 days. Ensure it is completely cooled before sealing to maintain freshness.
Freezer: Chicken Mole can be frozen for up to 3 months. Portion it into freezer-safe containers, leaving some space for expansion as it freezes.
Thawing: To defrost, place it in the fridge overnight or use the microwave on the defrost setting for quicker results.
Reheating: Gently reheat on the stove over low heat, adding a splash of broth if the sauce has thickened too much.
Chicken Mole Recipe FAQs
What types of chiles should I use for the best flavor?
Absolutely! For an authentic Chicken Mole, dried guajillo and pasilla chiles are essential as they provide the rich depth and smokiness that characterizes the dish. Look for dried chiles that are pliable and free of dark spots; avoid brittle, cracked ones. If you can’t find these, dried ancho chiles can be a good substitute.
What is the best way to store leftover Chicken Mole?
Very good question! Leftover Chicken Mole can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing, as this helps maintain its freshness.
Can I freeze Chicken Mole? If so, what’s the best way?
You certainly can! Chicken Mole freezes exceptionally well for up to 3 months. Just portion it into freezer-safe containers, ensuring you leave some space at the top for expansion during freezing. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight or use the microwave’s defrost setting for quicker access.
What’s the best way to reheat Chicken Mole?
To reheat your Chicken Mole, gently warm it on the stove over low heat. You might need to add a splash of chicken broth to restore its consistency if it’s thickened. Stir occasionally to ensure even heating, and remember to taste for seasoning as it warms up.
Can I adjust this recipe for dietary considerations?
Absolutely! If you’re mindful of allergies or specific diets, you can easily omit certain ingredients like raisins for less sweetness or substitute low-sodium chicken broth with homemade vegetable broth for a vegetarian option. Always double-check for gluten-free options if you have sensitivities—using corn tortillas instead of flour will keep it safe for those avoiding gluten.
How can I make the mole sauce less spicy?
If the mole sauce is too spicy for your taste, you can balance it out by adding more tomatillos or tomatoes for sweetness and acidity. Another great trick is to add a bit of sugar or slightly more dark chocolate, which can soften the heat without overpowering the other flavors. Remember, you can also reduce the amount of chiles used from the start if you’re aiming for a milder dish!
Feel free to ask more questions—cooking should be fun and full of exploration!
Savory Chicken Mole: A Flavorful Journey to Mexico
Ingredients
Equipment
Method
- Start by removing the seeds, stems, and ribs from the guajillo and pasilla chiles. Soak them in hot water for 15-20 minutes until they soften and plump up.
- In a large pot, heat a few tablespoons of extra-virgin olive oil. Sauté the finely chopped onions and halved garlic until they become soft and fragrant, about 5-7 minutes.
- Add the quartered chicken to the pot, browning it on all sides. This will seal in the juices and add a lovely golden color. Once browned, remove the chicken and set aside.
- Blend the soaked chiles with a portion of the low-sodium chicken broth, sautéed garlic, onions, and spices until smooth. Return this vibrant mixture back to the pot.
- Stir in the tomato paste, chopped plum tomatoes, orange juice, and the remaining chicken broth. Finally, add the browned chicken back into the pot to soak up all the delicious flavors.
- Toss in the torn pieces of French bread, coriander seeds, cumin seeds, bay leaves, raisins, and dark chocolate. Allow the sauce to simmer for about 1 hour until it thickens and flavors develop beautifully.
- If the sauce becomes too thick for your liking, simply add more chicken broth or water until you reach the desired consistency.
- Plate your succulent chicken smothered in that rich mole sauce, and don’t forget to garnish with toasted sesame seeds for that extra touch!