Elevate your home cooking: transform ordinary chicken into extraordinary mole mexican style

Are you ready to tantalize your taste buds with the rich and complex flavors of Chicken Mole Mexican Style? This beloved dish is a culinary masterpiece that combines the vibrant spices of Mexico with the tender juiciness of chicken. With our comprehensive guide, you’ll master the art of crafting this traditional delicacy in the comfort of your own kitchen.

The Essential Ingredients

• Chicken: 1 whole chicken, cut into 8 pieces
• For the Mole Paste:
• 4 dried ancho chiles
• 4 dried guajillo chiles
• 4 dried pasilla chiles
• 2 dried chipotle chiles (optional, for heat)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1/2 cup chicken broth
• For the Sauce:
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 1 cup tomato sauce
• 1/2 cup peanut butter
• 1/4 cup sesame seeds
• 1 tablespoon honey
• 1 teaspoon salt

Step-by-Step Instructions

Preparing the Mole Paste

1. Remove the stems and seeds from the dried chiles.
2. Toast the chiles in a dry skillet over medium heat for 5-7 minutes, or until fragrant.
3. Place the chiles in a large bowl and cover them with boiling water. Let them soak for 30 minutes, or until softened.
4. Puree the chiles, onion, garlic, cumin, coriander, cinnamon, cloves, black pepper, and chicken broth in a blender until smooth.

Cooking the Chicken

1. Heat the vegetable oil in a large pot over medium heat.
2. Brown the chicken pieces on all sides.
3. Pour the mole paste over the chicken and stir well.
4. Add the chicken broth and tomato sauce. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through.

Making the Sauce

1. In a small saucepan, toast the sesame seeds over medium heat for 2-3 minutes, or until fragrant.
2. Transfer the sesame seeds to a blender. Add the peanut butter, honey, and salt.
3. Blend until smooth.
4. Add the sauce to the chicken and stir well.
5. Simmer for an additional 15 minutes, or until the sauce has thickened.

Serving the Dish

• Serve the Chicken Mole Mexican Style over warm tortillas.
• Garnish with chopped cilantro, onions, and sesame seeds.
• Enjoy the rich and flavorful combination of spices and tender chicken.

Variations and Tips

• Adjust the heat level: If you prefer a milder mole, omit the chipotle chiles. For a spicier mole, add more chipotle chiles or use hotter varieties such as habanero or serrano peppers.
• Use different nuts: Instead of peanut butter, you can use almond butter or cashew butter for a slightly different flavor.
• Add vegetables: Feel free to add chopped vegetables such as carrots, celery, or zucchini to the mole sauce for extra nutrition and flavor.
• Make it ahead: The Chicken Mole Mexican Style can be made ahead of time and reheated when ready to serve. This makes it a convenient dish for busy weeknights or special occasions.

The History of Mole Poblano

The origins of Chicken Mole Mexican Style can be traced back to the pre-Hispanic period in Mexico. The word “mole” comes from the Nahuatl word “molli,” meaning sauce. The dish was originally made with turkey and a variety of chiles, spices, and herbs. In the 16th century, Spanish colonists introduced chocolate to Mexico, which became a key ingredient in the mole sauce. The modern version of Chicken Mole Mexican Style, known as Mole Poblano, originated in the city of Puebla and is considered one of Mexico’s national dishes.

Health Benefits of Chicken Mole Mexican Style

• Rich in antioxidants: The chiles, spices, and herbs used in the mole sauce are excellent sources of antioxidants, which protect the body against free radical damage.
• Good source of protein: Chicken is a lean protein that provides essential amino acids for muscle growth and repair.
• Low in fat: The mole sauce is relatively low in fat, making it a healthier alternative to other Mexican dishes.
• Contains fiber: The sesame seeds and peanut butter in the mole sauce provide dietary fiber, which aids in digestion and promotes satiety.

The Perfect Pairing: Wine and Chicken Mole Mexican Style

• Red wine: A full-bodied red wine with fruity notes, such as a Cabernet Sauvignon or Merlot, pairs well with the rich flavors of Chicken Mole Mexican Style.
• White wine: A dry white wine with a hint of acidity, such as a Sauvignon Blanc or Chardonnay, can also complement the dish nicely.

The Art of Presentation

• Serve in a traditional Mexican clay pot: This will add an authentic touch to your presentation.
• Garnish with vibrant colors: Use fresh cilantro, onions, and sesame seeds to create a visually appealing dish.
• Arrange the chicken and mole sauce in a decorative manner: This will make your dish look even more inviting.

Frequently Asked Questions

Q: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can use boneless, skinless chicken breasts. However, they may cook faster than bone-in chicken, so adjust the cooking time accordingly.

Q: How long can I store the Chicken Mole Mexican Style?
A: The dish can be stored in the refrigerator for up to 3 days.

Q: Can I freeze the Chicken Mole Mexican Style?
A: Yes, you can freeze the dish for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What are some other side dishes that go well with Chicken Mole Mexican Style?
A: Rice, beans, tortillas, and guacamole are all classic side dishes that pair well with this dish.

Q: Can I use a different type of chile for the mole sauce?
A: Yes, you can use different types of chiles, such as guajillo, ancho, pasilla, or chipotle. The flavor of the mole will vary depending on the chiles you use.