Chicken with Red Mole Sauce

Authentic Chicken with Red Mole Sauce Recipe from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Chicken with Red Mole Sauce is a traditional Mexican dish that is rich in flavor and history. The combination of dried chiles, spices, and chocolate creates a complex and delicious sauce that pairs perfectly with tender chicken. This recipe is sure to impress your family and friends with its bold flavors and vibrant colors.

History

The origins of mole sauce can be traced back to pre-Hispanic times in Mexico. The word "mole" comes from the Nahuatl word "molli," which means sauce or concoction. Mole sauce is a labor-intensive dish that is often reserved for special occasions and celebrations. Each region in Mexico has its own variation of mole sauce, with different combinations of chiles, spices, and other ingredients.

Ingredients

5 dried guajillo chiles, cored and seeded
5 dried pasilla chiles, cored and seeded
5 dried ancho chiles, cored and seeded
Extra virgin olive oil
4 large, ripe plum tomatoes, roughly chopped
0.5 spanish onion, roughly chopped
4 garlic cloves, quartered
1 cup raisins
0.5 tsp cumin
0.5 tsp oregano
0.5 tsp marjoram
1 tbsp black peppercorns
0.25 tsp cinnamon
4 whole cloves
0.5 to 0.75 cup chicken stock
1 tsp salt, plus more to taste
1 tbsp sesame oil or olive oil, plus more to taste
1 oz (28 g) dark chocolate

How to prepare

Loosely tear the dried chiles, ensuring to discard any remaining seeds.
In a heavy skillet, toast all 15 chiles in batches over moderate heat until they release their aroma, for 15 to 20 seconds.
Be careful not to burn them. Remove the chiles and soak them in water for 15 minutes.
Meanwhile, lightly coat the same skillet with olive oil and sauté the tomatoes, onion, garlic, and raisins until the tomato skins begin to peel off and the onion softens, for about 5 minutes.
In a smaller pan, heat the dried herbs and spices (cumin through cloves) until they release their aromas, for less than a minute.
Place the rehydrated chiles, cooked vegetables, spices, half of the chicken stock, and salt into a food processor or blender.
Blend the mixture until it becomes smooth. Strain the sauce through a sieve.
Heat the sesame or olive oil in the skillet. Add the mole sauce and stir in the chocolate.
Once the chocolate melts, stir in salt and extra broth to achieve the desired consistency and taste.
Serve warm with shredded sautéed chicken breast.

Variations

Substitute the chicken with shredded beef or pork for a different twist on this traditional dish.
Add a splash of tequila or mezcal to the mole sauce for a smoky and complex flavor.
Stir in a spoonful of peanut butter or almond butter for a nutty and creamy texture.

Cooking Tips & Tricks

Toasting the dried chiles before soaking them helps to enhance their flavor.

- Be careful not to burn the chiles while toasting them, as this can result in a bitter taste.

- Straining the sauce through a sieve helps to remove any large pieces of chile skin or seeds, resulting in a smoother sauce.

- Adjust the amount of chicken stock and salt to achieve the desired consistency and taste of the mole sauce.

- Serve the chicken with red mole sauce warm, alongside rice, beans, and tortillas for a complete meal.

Serving Suggestions

Serve the Chicken with Red Mole Sauce warm, alongside rice, beans, and tortillas. Garnish with fresh cilantro, sliced avocado, and a squeeze of lime juice for added flavor.

Cooking Techniques

Toasting the dried chiles before soaking them helps to enhance their flavor.

- Sautéing the vegetables until they are soft and caramelized adds depth to the mole sauce.

- Blending the sauce until smooth and straining it through a sieve helps to achieve a silky and velvety texture.

Ingredient Substitutions

Use a combination of dried ancho, guajillo, and pasilla chiles for a balanced and complex flavor profile.

- Substitute the dark chocolate with cocoa powder or Mexican chocolate for a traditional touch.

- Replace the chicken stock with vegetable stock for a vegetarian version of this dish.

Make Ahead Tips

The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat the sauce gently on the stovetop, adding a splash of chicken stock to thin it out if necessary.

Presentation Ideas

Serve the Chicken with Red Mole Sauce in individual bowls, garnished with a dollop of sour cream, a sprinkle of toasted sesame seeds, and a drizzle of olive oil. - Arrange the chicken on a platter, spoon the mole sauce over the top, and garnish with fresh cilantro leaves and lime wedges.

Pairing Recommendations

Pair the Chicken with Red Mole Sauce with a crisp and refreshing Mexican beer or a glass of fruity red wine.

- Serve the dish alongside a side of Mexican rice, refried beans, and a fresh green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Chicken with Red Mole Sauce in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish gently on the stovetop or in the microwave, adding a splash of chicken stock to thin out the sauce if necessary.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 5g

- Sugars: 20g

Fats

- Total Fat: 12g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 40%

- Vitamin C: 15%

- Calcium: 6%

- Iron: 10%

Alergens

Contains: None

Summary

Chicken with Red Mole Sauce is a nutritious and flavorful dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a well-balanced meal that can be enjoyed as part of a healthy diet.

Summary

Chicken with Red Mole Sauce is a delicious and flavorful dish that is perfect for special occasions and celebrations. The combination of dried chiles, spices, and chocolate creates a rich and complex sauce that pairs perfectly with tender chicken. Serve this dish warm, alongside rice, beans, and tortillas for a complete and satisfying meal. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chicken with Red Mole Sauce. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She was a wonderful cook, always experimenting with new flavors and techniques, and she had a knack for creating delicious dishes that would linger in your memory long after the meal was over.

One day, as I was helping my grandmother prepare dinner, she pulled out a worn and stained recipe card from her old recipe box. It was for Chicken with Red Mole Sauce, a dish that she had learned to make from a friend who had traveled to Mexico many years before. As she read through the ingredients and instructions, I could see the excitement in her eyes, and I knew that this was going to be something special.

The first step in making the sauce was to toast a variety of dried chilies in a dry skillet until they were fragrant and slightly charred. My grandmother explained that this would help to bring out their deep, smoky flavor, which would be the perfect base for the rich and complex mole sauce. As the chilies crackled and popped in the skillet, filling the kitchen with their spicy aroma, I couldn't help but feel a sense of wonder at the magic that was unfolding before me.

Next, we added a mixture of onions, garlic, and tomatoes to the skillet, along with a handful of toasted nuts and seeds. My grandmother stirred the ingredients together, letting them simmer and meld into a thick, luscious sauce. She explained that the key to a good mole sauce was patience – allowing the flavors to develop slowly and harmoniously, until they reached a perfect balance of sweet, spicy, and savory.

Once the sauce had simmered for hours, my grandmother added a touch of dark chocolate and a sprinkle of cinnamon, giving it a rich and velvety texture that was unlike anything I had ever tasted before. She then poured the sauce over the chicken pieces, which had been seared to a golden brown in a hot skillet, and let them simmer together until the meat was tender and infused with the deep, complex flavors of the mole sauce.

When the dish was finally ready, my grandmother served it to our family with a flourish, the rich, dark sauce glistening over the tender chicken pieces like a luxurious blanket. As we took our first bites, the flavors exploded on our tongues – the smoky heat of the chilies, the earthy sweetness of the chocolate, the warm spice of the cinnamon – it was a symphony of tastes and textures that danced across our palates and left us speechless with delight.

From that day on, Chicken with Red Mole Sauce became a staple in our family's repertoire of recipes. Whenever we wanted to celebrate a special occasion or simply treat ourselves to a delicious meal, we would turn to this dish, letting its rich and complex flavors transport us to a faraway land of sun-drenched markets and bustling streets, where the air was filled with the tantalizing scents of spices and herbs.

As I grew older and began to explore the world of cooking on my own, I would often think back to that day in my grandmother's kitchen, when I first discovered the magic of Chicken with Red Mole Sauce. I would remember the sense of anticipation I felt as the fragrant chilies toasted in the skillet, and the wonder and delight that filled me as I tasted the rich and complex flavors of the finished dish.

And though my grandmother is no longer with us, her spirit lives on in every batch of Chicken with Red Mole Sauce that I make. I like to think that she is watching over me, her eyes shining with pride and joy as she sees me carry on her legacy, sharing this delicious recipe with new generations and creating memories that will last a lifetime.