Mexican Chicken Red Mole (Mole Colorado de Pollo)
Cook Time: 1 hour 30 minutes
Prep Time: 1 hour
Total Time: 2 hours 30 minutes
Recipe Category: Stew
Keywords: Chicken Thigh & Leg, Chicken, Poultry, Meat, Mexican, Potluck, Spring, Winter, Spicy, Weeknight, Stove Top, Small Appliance, < 4 Hours
Aggregated Rating: 5 stars
Review Count: 1
Nutritional Information (per serving):
- Calories: 396.6
- Fat Content: 15.3g
- Saturated Fat Content: 3.1g
- Cholesterol Content: 188.9mg
- Sodium Content: 205.4mg
- Carbohydrate Content: 16.4g
- Fiber Content: 5.1g
- Sugar Content: 4.5g
- Protein Content: 48.3g
Description:
Indulge in the rich flavors of Mexican cuisine with this tantalizing Chicken Mole, boasting the subtle warmth of ancho chilies. While ancho chilies provide a gentle heat, you can elevate the spice level by incorporating guajillo chilies into the soaking process or sprinkling with a dash of cayenne for an extra kick. This dish promises a delightful culinary journey, perfect for cozy gatherings or weeknight dinners. Don’t forget to savor every drop of the flavorful gravy with warm tortillas!
Ingredients:
- 2 dried ancho chiles
- 2 boneless skinless chicken thighs
- 1/4 onion
- Salt, to taste
- Fresh ground pepper, to taste
- 1/8 cup toasted sesame seeds
- 2 whole cloves
- 3 peppercorns
- 1 cinnamon stick
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon dried thyme
- 1 onion
- 1 tomato
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sugar
- Salt, to taste
- 1 ounce bittersweet chocolate
Instructions:
-
Prepare the Ancho Chilies:
- Place the dried ancho chilies in a large saucepan and cover them with water.
- Bring the water to a boil, then remove the saucepan from the heat and let the chilies stand for 1 hour.
- Cover the chilies with a plate to ensure they are fully submerged.
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Prepare the Chicken:
- Season the boneless skinless chicken thighs with salt and pepper according to your taste preferences.
- Heat a large saucepan or dutch oven over medium heat, then add olive oil to coat the bottom of the pan.
- Add the seasoned chicken thighs and lightly brown them on all sides.
- Once browned, add 4 cups of water and 1/4 onion to the saucepan.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour.
-
Prepare the Spice Mixture:
- Grind the toasted sesame seeds, cloves, peppercorns, cinnamon stick, dried Mexican oregano, and dried thyme until they form a fine powder.
- Set the spice mixture aside for later use.
-
Prepare the Mole Sauce:
- Drain the soaked ancho chilies and remove their stems and seeds.
- Puree the chilies in a blender, adding a little water if necessary to achieve a smooth consistency.
- Pass the pureed chilies through a sieve to strain out any remaining peels.
- Without washing the blender, puree the onion and tomato until smooth.
-
Combine Ingredients:
- Remove the chicken thighs from the saucepan and strain the broth into a separate bowl or pot.
- Add the pureed chilies and tomato-onion mixture to the saucepan and cook over medium heat for approximately 7 minutes, stirring occasionally.
- Incorporate the ground spice mixture, 1 1/2 cups of the reserved broth, bittersweet chocolate, sugar, and salt to taste.
- Return the chicken thighs to the saucepan, cover, and simmer for an additional 30 minutes.
- Adjust the consistency of the mole sauce by adding more broth as desired.
-
Serve:
- Once cooked to perfection, serve the Mexican Chicken Red Mole alongside soft tortillas and steamed rice for a complete and satisfying meal.
Indulge in the aromatic flavors and rich textures of this delectable Chicken Mole, a true culinary masterpiece that will transport your taste buds to the heart of Mexico. Enjoy the warmth and comfort of this dish with loved ones, creating cherished memories around the dinner table.
