Pollo en Mole de Cacahuate\Chicken with Peanut Mole Sauce

Authentic Mexican Chicken with Peanut Mole Sauce Recipe

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Pollo en Mole de Cacahuate\Chicken with Peanut Mole Sauce

Pollo en Mole de Cacahuate, also known as Chicken with Peanut Mole Sauce, is a traditional Mexican dish that combines tender chicken with a rich and flavorful peanut mole sauce. This dish is perfect for a special occasion or a family dinner, as it is sure to impress your guests with its unique and delicious flavors.

History

The origins of Pollo en Mole de Cacahuate can be traced back to the state of Puebla in Mexico. Mole sauces are an integral part of Mexican cuisine, with each region having its own unique variation. The addition of peanuts to the mole sauce gives this dish a distinct flavor that sets it apart from other traditional mole dishes.

Ingredients

1 (4 lb or 1.81 kg) stewing chicken, cut up
8 cups water
4 stalks celery with leaves
1 medium carrot, sliced
1 small onion, cut up
2 sprigs parsley
2 tsp instant chicken bouillon granules
0.25 tsp pepper
0.5 of a 10 oz or 283 g can (0.67 cup) tomatoes with green chiles
2 slices white bread, torn
2 tbsp creamy peanut butter
4 whole cloves
3 whole black peppercorns
1 (0.5 inch) stick cinnamon
0.75 tsp chili powder
1 small clove garlic, minced

How to prepare

Place chicken pieces in a Dutch oven with water. Add celery, carrot, onion, parsley, bouillon granules, and pepper.
Bring to a boil. Cover and cook over low heat for 2 to 2.5 hours or until the chicken is tender.
Remove the chicken pieces and place them in a 2 qt (1.89 liter) casserole dish. Strain the broth and skim off any fat.
Set aside 1.5 cups of the broth for the sauce (cover and refrigerate the remaining broth for later use).
To prepare the mole de cacahuate: In a blender, combine the reserved chicken broth, tomatoes with green chiles, bread, and peanut butter.
Cover and blend until smooth. Transfer the mixture into a 2 qt (1.89 liter) saucepan.
Using a mortar and pestle, crush the cloves, peppercorns, and cinnamon until well ground. Add them to the saucepan along with the chili powder and garlic.
Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 15 to 20 minutes or until thickened, stirring often.
Spoon the mole de cacahuate over the chicken in the casserole dish.
Bake, covered, in a 350-degree F. oven for 30 to 40 minutes or until heated through.

Variations

For a vegetarian version, substitute the chicken with tofu or vegetables such as zucchini and bell peppers.
Add a touch of sweetness to the mole sauce by incorporating a tablespoon of honey or agave nectar.

Cooking Tips & Tricks

To enhance the flavor of the mole sauce, toast the peanuts before adding them to the blender.

- For a spicier sauce, add more chili powder or chopped jalapeños.

- Make sure to simmer the sauce slowly to allow the flavors to meld together and thicken properly.

Serving Suggestions

Serve Pollo en Mole de Cacahuate with rice, beans, and warm tortillas for a complete and satisfying meal.

Cooking Techniques

Slow cooking the chicken in the broth allows it to become tender and flavorful, while simmering the mole sauce helps to develop its complex flavors.

Ingredient Substitutions

If you don't have green chiles, you can use jalapeños or poblano peppers as a substitute.

- Almond butter can be used in place of peanut butter for a different flavor profile.

Make Ahead Tips

The mole sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Simply reheat it before serving with the chicken.

Presentation Ideas

Garnish the dish with chopped cilantro, sliced avocado, and a sprinkle of toasted peanuts for a beautiful and appetizing presentation.

Pairing Recommendations

Pair Pollo en Mole de Cacahuate with a refreshing cucumber salad or a side of Mexican street corn for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

- Total Fat: 18g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 10% of the daily recommended value

- Vitamin C: 15% of the daily recommended value

- Iron: 8% of the daily recommended value

Alergens

Contains peanuts

Summary

This dish is a good source of protein and essential vitamins and minerals. However, it is high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Pollo en Mole de Cacahuate is a delicious and comforting dish that combines tender chicken with a rich and flavorful peanut mole sauce. With its unique blend of spices and ingredients, this dish is sure to become a new favorite in your recipe repertoire. Enjoy it with family and friends for a memorable dining experience.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Pollo en Mole de Cacahuate. It was a warm summer day, the sun shining brightly overhead as I wandered through the bustling streets of a small Mexican village. The air was filled with the tantalizing aroma of spices and herbs, beckoning me towards a small, unassuming street vendor.

As I approached the vendor, I noticed a woman cooking over an open fire, stirring a pot of rich, dark sauce that emitted a mouthwatering scent. Curious, I asked her what she was making, and she replied with a smile, "Pollo en Mole de Cacahuate - Chicken with Peanut Mole Sauce."

Intrigued, I watched as she expertly added peanuts, chilies, chocolate, and various other ingredients to the pot, stirring with a practiced hand. The sauce simmered and thickened, the flavors melding together to create a complex and delicious aroma that filled the air.

I couldn't resist asking the woman for her recipe, and she graciously shared it with me, explaining each step in detail. I listened intently, committing the recipe to memory as she spoke. I thanked her profusely and made my way back home, eager to try my hand at recreating this delectable dish.

When I arrived home, I wasted no time in gathering the necessary ingredients and setting to work in my own kitchen. The scent of roasting peanuts and chilies filled the air, and I could feel my mouth watering in anticipation of the finished dish.

As I cooked, I thought back to all the other recipes I had collected over the years - from my own mother, from friends and neighbors, from cookbooks and cooking shows. Each recipe held a story, a memory, a connection to someone or something that had touched my life in some way.

And as the Pollo en Mole de Cacahuate simmered on the stove, I couldn't help but feel grateful for the countless experiences and encounters that had led me to this moment. Each recipe was a piece of me, a reflection of my journey through life and my love for cooking.

Finally, the dish was ready, the chicken tender and succulent, the sauce rich and flavorful. I couldn't wait to share it with my family, to pass on this new recipe and the story behind it. As we sat around the table, savoring each bite, I regaled them with the tale of how I had come to discover Pollo en Mole de Cacahuate, and how it had become a part of our culinary repertoire.

From that day on, Pollo en Mole de Cacahuate became a staple in our household, a dish that brought us together and reminded us of the importance of sharing food and stories with those we love. And as I continued to cook and experiment with new recipes, I knew that each one would hold a special place in my heart, just like the Pollo en Mole de Cacahuate.