How to cook up a storm with spicy chicken mole: a guide for the daring and delicious

Indulge in the tantalizing flavors of traditional Mexican cuisine by learning how to make spicy chicken mole. This rich, complex sauce is a culinary masterpiece that elevates any dish to new heights. Follow our step-by-step guide to create this mouthwatering delicacy in your own kitchen.

Ingredients:

For the Chicken:

• 1 whole chicken (3-4 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Mole Sauce:

• 1 pound ancho chiles
• 1 pound pasilla chiles
• 1 pound guajillo chiles
• 1/2 cup pumpkin seeds
• 1/2 cup sesame seeds
• 1/2 cup almonds
• 1/2 cup raisins
• 1/2 cup dried apricots
• 1/4 cup dark chocolate chips
• 1/4 cup peanut butter
• 1/4 cup tomato paste
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 6 cups chicken broth
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:

• Preheat oven to 375°F (190°C).
• Rinse the chicken inside and out and pat dry.
• Rub the chicken with olive oil, salt, and pepper.
• Place the chicken in a roasting pan and roast for 1 hour, or until cooked through.

2. Toast the Chiles:

• Remove the stems and seeds from the chiles.
• Heat a large skillet over medium heat.
• Toast the chiles in the skillet for 5-7 minutes per side, or until fragrant.

3. Rehydrate the Chiles:

• Place the toasted chiles in a large bowl.
• Pour boiling water over the chiles and let them soak for 30 minutes, or until softened.

4. Make the Mole Paste:

• Drain the chiles and reserve the soaking liquid.
• In a blender, combine the chiles, pumpkin seeds, sesame seeds, almonds, raisins, apricots, chocolate chips, peanut butter, tomato paste, onion, garlic, cumin, coriander, cinnamon, cloves, and nutmeg.
• Blend until a smooth paste forms.

5. Cook the Mole Sauce:

• In a large pot, heat 2 tablespoons of olive oil over medium heat.
• Add the mole paste and cook for 10-12 minutes, stirring frequently.
• Gradually add the chicken broth, stirring constantly.
• Bring the sauce to a simmer and cook for 30 minutes, or until thickened.

6. Add the Chicken:

• Remove the chicken from the oven and shred the meat.
• Add the shredded chicken to the mole sauce and stir to combine.

7. Serve and Enjoy:

• Serve the spicy chicken mole over rice, tortillas, or your favorite accompaniments.

Tips:

• For a spicier mole sauce, use more ancho chiles.
• If you don’t have a blender, you can use a food processor to make the mole paste.
• The mole sauce can be made ahead of time and stored in the refrigerator for up to 5 days.

Variations:

• Add a cup of chopped vegetables, such as carrots, celery, or onions, to the mole sauce.
• Top the mole with shredded cheese, sour cream, or guacamole.
• Serve the mole with a side of tortillas or bread for dipping.

Questions We Hear a Lot

1. What is the best way to store mole sauce?

• Store the mole sauce in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

2. Can I use different types of chiles in the mole sauce?

• Yes, you can use a variety of chiles in the mole sauce, such as guajillo, pasilla, and ancho chiles.

3. How do I adjust the spiciness of the mole sauce?

• To make the mole sauce less spicy, use fewer ancho chiles. To make it spicier, use more ancho chiles or add a teaspoon of cayenne pepper.

4. What can I serve with spicy chicken mole?

• Serve spicy chicken mole over rice, tortillas, or your favorite accompaniments, such as shredded cheese, sour cream, or guacamole.

5. Can I make mole sauce ahead of time?

• Yes, you can make mole sauce ahead of time and store it in the refrigerator for up to 5 days, or in the freezer for up to 3 months.