Mole magic: a step-by-step journey to creating authentic chicken mole

Mole, a culinary masterpiece from Mexico, is a symphony of flavors that tantalizes the taste buds and transports you to a realm of gastronomic delight. While its reputation precedes it, creating an authentic chicken mole from scratch might seem daunting. However, with careful preparation and a touch of patience, you can unlock the secrets of this iconic dish. Embark on this culinary adventure with us and learn the art of crafting a savory and unforgettable chicken mole.

Gathering the Essential Ingredients

Before you begin your culinary expedition, gather the following ingredients to create a delectable chicken mole:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons neutral oil
• 2 cups chicken stock
• 2 cups water
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 poblano peppers, roasted, peeled, and seeded
• 2 ancho chiles, stemmed, seeded, and soaked
• 2 pasilla chiles, stemmed, seeded, and soaked
• 1 chipotle chile in adobo, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 cup peanut butter
• 1/4 cup raisins
• 1/4 cup chopped almonds
• 1/4 cup chopped chocolate
• Salt and pepper to taste

Preparing the Chicken

1. Season and Sear: Season the chicken thighs generously with salt and pepper. Heat the oil in a large Dutch oven or braising pan over medium heat. Sear the chicken thighs on all sides until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside.

2. Sauté the Aromatics: Add the onion and garlic to the pot and sauté until softened, about 5 minutes.

3. Roast the Peppers: Roast the poblano peppers over an open flame or under a broiler until charred. Peel, seed, and chop the peppers.

4. Simmer the Chiles: In a separate saucepan, combine the ancho and pasilla chiles with the chicken stock and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chiles are softened.

5. Create the Mole Paste: Remove the chiles from the saucepan and let them cool slightly. Transfer the chiles, along with the chipotle chile, cumin, coriander, oregano, cinnamon, cloves, and allspice, to a blender. Puree until a smooth paste forms.

6. Finish the Sauce: Pour the mole paste into the Dutch oven with the sautéed aromatics. Bring to a simmer and cook for 15 minutes, stirring occasionally.

7. Add the Chicken and Simmer: Return the chicken thighs to the pot and add the reserved chicken stock. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through.

8. Incorporate the Finishing Touches: Stir in the peanut butter, raisins, almonds, and chocolate. Simmer for an additional 15 minutes, or until the sauce has thickened.

Garnishing and Serving

1. Garnish: Garnish the chicken mole with chopped cilantro, sesame seeds, and a squeeze of lime juice.

2. Serve: Serve the chicken mole over warm tortillas, rice, or mashed potatoes. Enjoy the symphony of flavors that will tantalize your taste buds.

Tips for an Exceptional Mole

• Use High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your mole. Look for fresh, ripe chiles and flavorful spices.

• Roast the Peppers: Roasting the poblano peppers imparts a smoky and slightly sweet flavor to the mole. If you don’t have an open flame or broiler, you can roast the peppers in a 400°F oven for 20-25 minutes.

• Simmer the Chiles: Simmering the ancho and pasilla chiles in chicken stock enhances their flavor and makes them easier to blend.

• Taste and Adjust: Taste the mole as you simmer it and adjust the seasonings to your preference. Add more chiles for heat, or more peanut butter for richness.

• Let it Rest: Once the mole is finished, let it rest for at least 30 minutes before serving. This allows the flavors to meld and develop.

The Origins of Mole

Mole is believed to have originated in the state of Puebla, Mexico, during the 16th century. It is said that a group of nuns were preparing a dish for the archbishop and accidentally added chocolate to the sauce. The result was a surprisingly delicious concoction that quickly gained popularity.

The Symbolism of Mole

Mole is not only a culinary delight but also holds cultural and historical significance. In Mexico, mole is often associated with celebrations and special occasions. The complex blend of flavors and ingredients represents the diversity and richness of Mexican culture.

Embracing the Variations

While the recipe presented here is a classic chicken mole, there are numerous variations of this dish. Some regions of Mexico use different types of chiles, spices, and even fruits in their mole. The beauty of mole lies in its adaptability and the ability to customize it to your taste preferences.

Frequently Discussed Topics

Q: Can I use ground chicken instead of chicken thighs?

A: Yes, you can use ground chicken for a faster cooking time. However, the flavor and texture will be slightly different.

Q: What if I can’t find ancho or pasilla chiles?

A: You can substitute dried guajillo or mulato chiles for ancho and pasilla chiles. They will provide a similar flavor profile.

Q: How long can I store chicken mole?

A: Chicken mole can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.