Authentic Chicken Mole

4. Blend the Mole Sauce

1. In a blender, combine the soaked chiles, toasted seeds, almonds, pumpkin seeds, fried tortilla, sautéed tomatoes, onions, garlic, raisins, cinnamon stick, ground cloves, allspice, and cumin.
2. Add 1 cup of chicken broth and blend until smooth, adding more broth as needed to create a thick yet pourable sauce.

5. Cook the Mole Sauce

1. In a large saucepan or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat.
2. Pour the blended sauce into the pan, stirring constantly. Allow the sauce to cook and thicken for about 10 minutes.
3. Add the dark chocolate, stirring until it melts completely into the sauce. If the sauce becomes too thick, add additional chicken broth until it reaches your desired consistency.
4. Season the mole with salt and pepper to taste, then reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally.

6. Cook the Chicken

1. Season the chicken pieces with salt and pepper.
2. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Brown the chicken on all sides, about 5 minutes per side.
3. Once browned, add 2 cups of chicken broth to the skillet. Cover and reduce the heat to medium, allowing the chicken to simmer for 30 minutes or until fully cooked and tender.

7. Combine Chicken and Mole Sauce

1. Once the chicken is cooked, gently transfer it into the simmering mole sauce. Spoon some sauce over each piece of chicken, ensuring it is fully coated.
2. Allow the chicken to simmer in the mole sauce for an additional 10-15 minutes so that the flavors meld together.

8. Serve the Chicken Mole

1. To serve, place a generous portion of mole sauce on each plate and top with a piece of chicken.
2. Garnish with toasted sesame seeds and a sprinkle of fresh cilantro for a pop of color and flavor.
3. Serve with warm corn tortillas, Mexican rice, and refried beans to complete the meal.

Tips and Variations

• Chocolate Selection: For the most authentic taste, use Mexican chocolate, which is typically spiced and slightly grainy. If not available, a good-quality dark chocolate (70% cocoa or more) works well.
• Adjusting Heat Levels: To make a spicier mole, consider adding a couple of chipotle chiles or increasing the amount of pasilla chiles.
• Making Ahead: Mole sauce can be made ahead of time and stored in the refrigerator for up to a week, allowing the flavors to deepen. Just reheat and add freshly cooked chicken when ready to serve.
• Vegetarian Option: Substitute the chicken with roasted vegetables or tofu for a vegetarian version that maintains the rich mole flavors.

Why This Recipe Works

The richness of Chicken Mole comes from the harmonious blend of spices, chiles, and chocolate, creating a flavor that is both savory and subtly sweet. Each step in the preparation process—from roasting chiles to blending and simmering—contributes to the depth of flavor that has made mole one of Mexico’s most treasured dishes. This authentic recipe brings the essence of Mexico into your kitchen, allowing you to experience the culture through its most iconic flavors.