Pollo Mole may appear scary due to its famously big ingredient list, but it is actually fairly simple, and you may offer something beautiful with it at a special dinner table. Mole (Nahuatl for “sauce”) is a typical Mexican sauce that comes in a variety of styles. Literally, there are thousands of recipes for it, each with its unique set of ingredients; however, they do uniformly include dried chiles, chocolate, bread, and spices.
It has a pretty earthy flavor, is somewhat bitter, and spicy; hence, it comes out to be quite a good main dish. It tastes well with fresh greens. You can also use this to prepare Mexican Rice, a grain-free option, and Baked Yuca Fries, a high-starch snack. You could also make any refreshing salad go along with it: Black Beans and Corn Salad, Cucumber, Tomato, and Onion Salad, or a refreshing avocado salad.
With all of this, your pollo mole will be a complete and enjoyable supper.
Are you ready to prepare this chicken dinner? Here is all you need to know:
The chiles:
There are many different types of chiles, but we will use guajillo and pasilla chilies in this recipe. These chilies will be seeded and ribbed and their stalks removed to tone down the spiciness level of the dish. If you like it hot, just remove the seeds and ribs; that will leave you with a much spicier flavor. Tip: when working with seeds, ribs and stems, wear gloves! If you don’t have gloves, don’t worry—just wash your hands (and under your nails) well with soap and warm water.
The bread:
Bread thickens and gives the sauce body; in this case, we use French bread torn into little pieces. The sauce will thicken over time as you cook on a low burner. The sauce must be thick enough to cover the back of a spoon. If the sauce thickens too much, add water or chicken stock a tablespoon at a time to dilute it.
Variations:
If you’re making this for taco night, simply tear apart the chicken, combine it with some salsa, and top with pickled red onions or pico de gallo.
Storage:
This sauce is great to make ahead, or in bulk. Freeze for up to three months, then thaw in refrigerator or microwave.
Have you tried this recipe? Let us know how it went in the comments!
Ingredients
- 4 c. low-sodium chicken broth
- 2 c. orange juice
- 1 head of garlic, halved through the equator, plus 8 cloves garlic, finely chopped
- 3 bay leaves
- 2 Tbsp. kosher salt
- 1 (3 1/2- to 4-lb.) whole chicken, quartered
- 4 Tbsp. extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 4 plum tomatoes, finely chopped
- 2 Tbsp. tomato paste
- 6 dried guajillo chiles, stems, seeds, and ribs removed
- 3 dried pasilla chiles, stems, seeds, and ribs removed
- 2 (6″) corn tortillas
- 3 Tbsp. raw sesame seeds, plus more for serving
- 1 tsp. coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. whole black peppercorns
- 1 oz. French bread, torn into pieces (about 2 c.)
- 1/4 c. raisins
- 2 oz. dark chocolate (90% cacao), chopped
Directions
step 1
Bring stock, orange juice, garlic head, bay leaves, salt, and 2 cups water to a boil in a large pot over high heat. Reduce the heat to medium-low and bring the chicken to a simmer. Cook until cooked through, about 10 minutes, stirring occasionally, until an instant-read thermometer inserted into the thickest part of the chicken reads 160°. Transfer the chicken to a plate. Strain the stock into a large bowl through a fine-mesh screen; discard any solids.
step 2
Meanwhile, warm 2 tablespoons oil in a large shallow pan over medium-low heat. Cook, stirring occasionally, until onion is transparent and softened, about 10 minutes. Increase the heat to medium and stir in the tomatoes. Cook for about 10 minutes, mashing the tomatoes until they are mushy and practically smooth. Cook, stirring, for about 1 minute more, until the tomato paste is brick red. Allow to cool.
step 3
Put the tomato mixture into a blender. Blend for 1 minute, or until smooth. Transfer to a medium mixing bowl, then remove the blender.
step 4
In the same pan heat remaining 2 tablespoons oil over medium-high heat. Toast chiles, tossing occasionally, until browned, about 1 minute. Transfer to a large bowl.
step 5
In the same pan, toast tortillas, turning once, over medium-high heat for about 1 minute per side or until dark brown. Transfer to the same mixing bowl.
step 6
Toast sesame seeds, coriander, cumin, and black pepper in the same pan over medium-high heat, stirring often until fragrant, about 1 minute. Transfer to the same mixing bowl.
step 7
Stir in the bread, raisins, and 4 cups stock. Allow 10 minutes to sit. Transfer to a blender and process on high speed for about 3 minutes.
step 8
Combine the sauce, chocolate, tomato mixture, and chicken in a large pot. Bring to a boil, then reduce to a simmer. Cook, stirring periodically, for 15 minutes, or until the sauce thickens, the chocolate melts, and the chicken is warmed through.
step 9
Divide the chicken between plates. Distribute the sauce evenly. Sprinkle sesame seeds on top.
Conclusion:
Traditional Chicken Mole is a colorful and savory dish that brings the rich taste of Mexican cuisine to your table. Despite the seemingly complicated list of ingredients, the preparation is simple, allowing you to prepare a great, authentic meal with some patience. The mole sauce’s combination of chilies, spices, and chocolate creates a distinct, earthy flavor that pairs well with Mexican rice, baked yuca fries, and fresh salads.
By carefully following the procedures and modifying the spice levels to your liking, you can create a delectable Chicken Mole that will impress both family and friends. Serve this rich dish as the focus for your next supper and appreciate the traditional flavours that make Mexican food so unique.