Here’s a detailed breakdown:
Key Ingredients
For the Chicken:
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Bone-in, skin-on chicken pieces (thighs, drumsticks, or whole chicken)
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Salt and pepper
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Oil for browning
For the Mole Sauce:
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Dried chilies (like ancho, pasilla, or guajillo)
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Onion and garlic
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Tomatoes or tomato puree
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Nuts and seeds: almonds, peanuts, sesame seeds
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Spices: cinnamon, cloves, cumin, black pepper
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Chocolate (unsweetened or semi-sweet, just a bit for depth)
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Broth (chicken or vegetable)
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Optional: raisins or plantains for sweetness
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Oil or lard
How It’s Made
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Prepare the chicken:
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Season chicken with salt and pepper.
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Brown in a skillet or Dutch oven with a little oil to develop flavor.
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Set aside.
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Prepare the chilies:
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Remove stems and seeds from dried chilies.
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Toast lightly in a dry skillet for a minute or two until fragrant.
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Soak in hot water until soft, then blend into a smooth paste.
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Make the mole sauce:
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Sauté onions, garlic, and optional tomatoes in oil until soft.
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Add the chili paste, nuts/seeds, spices, and a little broth.
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Simmer gently, blending occasionally, until smooth.
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Stir in a small amount of chocolate and adjust seasoning with salt and maybe a touch of sugar if needed.
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Combine chicken and sauce:
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Add the browned chicken to the mole sauce.
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Simmer gently for 30–40 minutes, until chicken is cooked through and flavors meld.
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Serve:
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Traditionally over rice, with warm tortillas on the side.
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Garnish with sesame seeds or fresh cilantro if desired.
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Mole is all about balance: smoky, spicy, slightly sweet, and richly savory. The chocolate is subtle—it’s there to round out the flavors, not make it taste like dessert.
I can provide a full, step-by-step mole recipe with exact measurements that’s authentic and approachable, perfect for home cooking. Do you want me to do that?
