Chicken Mole This Mexican Chicken Mole recipe is delicious and rich, with spicy chicken cooked over low heat until tender. It’s then coated in a cheesy mole poblano sauce.
Chicken Mole looks so delicious.
Today we’re making a new favorite recipe in the Chili Pepper Madness house. This is my classic Mexican recipe where bone-in chicken is coated in mild spices, cooked until tender.
The chicken is coated and heated through a rich, earthy mole sauce made with nearly 30 different ingredients. Its name is Chicken Mole, I think it will be your favorite recipe too.
I just made a big batch of mole poblano sauce, which is very popular in Mexican cuisine. My recipe makes 2 quarts of sauce, but the chicken mole only calls for 2 cups, so I can freeze the sauce for other meals later.
To make this particular chicken dish, you’ll need to first make the mole poblano sauce, which can take a few hours. However, this is for a large batch, so you’ll have sauce ready for other dishes as well.
Patty loves this dish. I tried to keep it as close to authentic Mexican mole as possible, using only ingredients that Mexican cooks have on hand, but you can make changes to suit your needs.
Here’s one primarily meant for those who are yet to try it but from our end, we hope you love it as we do.
What about sharing the recipe on how to prepare chicken mole.
Chicken Mole Ingredients:
- Oil for cooking: You should use, peanut oil or olive oil or lard.
- Aromatic Ingredients: Onion and jalapeno peppers, or bell peppers for those who don’t want too much spicy
Chicken: Regarding this particular recipe, it is recommended for a bone-in chicken; nonetheless, it is quite simple to prepare this dish with boneless chicken as well. As for this dish, the chicken leg should be marinated and grilled, although, depending on personal preferences, the author can use virtually any part of the bird.
- Spices: Some of the spices include: Chile powder ancho Garlic powder Mexican seasoning namely Mexican oregano, salt and black pepper.
- Braising liquid: There are other options you may use; chicken stock or chicken broth, Mexican lager. That way it best cooked I like mine braised in beer.
- Mole poblano sauce: I must say that using a purchased mole sauce can be used, but homemade mole poblano sauce tastes much better. Go, try, devoting a certain amount of time to it.
- Garnish: sesame noob, chili pepper, coriander.
How to make chicken mole:How to make chicken mole:
1. Onions and peppers: Warm some liter of peanut oil at a medium flame on a big pot /cooking pan. Once the onions have softened add in the jalapeno peppers and sauté for an additional 3-4 minutes to soften the peppers.
2. Season the chicken: Dry out the chicken pieces with a paper towel before rubbing with all sides into ancho powder, garlic, oregano and seasoning with salt and pepper.
3. Brown the chicken: Fry the chicken for 5 minutes of each sides of the chicken until the chicken turns slightly brown.
4. Braise the chicken: Then add into the broth or beer occasionally stirring it round and round. Place the cover on and let it cook for about 15-20 minutes more or until the skin of the birds is soft and the inside of the birds are slightly pink while stabbing through the thickest part of it using a knife skewed or if it reads 165F if you intend to use a thermometer.
5. Reheat with mole sauce: Then take the chicken to another pan with adding some water also heat on middle flame. Finally pour the mole sauce and let the sauce to cook for a few of minutes so that the sauce will be hot.
6. Garnish and serve. Voice, your chicken mole ready for you.
[They serve a plate of chicken mole to voice, who says:] Serve it with Mexican rice, or take the chicken off the bones and use it to make pleasing tacos, tortas, enchiladas or just about anything like it. Patty’s favorite is not given but a close preference is chicken mole tostadas; the other dish listed is chicken ribs with mole sauce as the minor preference.
Recipe Tips and Notes:
- Mole Sauce: Mole sauce is of several types that are used in Mexican food but the most common one is the mole poblano. This mole poblano, though not as photogenic as the professional version, is quite tasty and, most definitely, not a bad idea to go through all the trouble.
- Variations: Some of the simple recipes involves use of peanut butter for the grease Recommended homemade mole sauce, includes peanuts, almonds and the like You can also fry your chicken with the mole sauce then tear the chicken pieces to serve.
- Serving Method: Among all of them, Patty prefers the technique of removing the fat from the chicken before pulling the chicken off the bones. Remove the bones and then soak the chicken some more in the mole sauce. She prefers it with tostada chips or corn tortilla chips instead of platters as a side dish for her tostada shells.
Storage and Leftovers:
To store your chicken mole, make sure it is kept in an airtight container to prevent it from spoiling, and is placed in the fridge. It stays good for 3-4 days So I think the product does not have a very long shelf life maybe because the preservatives used were not very strong. In case the food requires storage for a longer time, put it in the refrigerator as soon as possible.
Have any questions? Feel free to ask! If you enjoyed this recipe, please leave a comment, and give it some stars. Please also do not forget to share this recipe on all social media with a mention/tag to Chili Pepper Madness. Thanks! – Mike H.
FAQs
1. What is Chicken Mole?
Mole is a typical Mexican dish that prepared it by having a chicken coated in a spicy sauce prepared from ground spices, chili, and chocolate.
2. The preparation of this recipe Learning outcomes How does this recipe differ from traditional Chicken Mole?
This recipe integrates Korean condiments such as gochujang (Korean red chilli paste) and soy sauce to the normal mole sauce.
3. Which components should you incorporate to acquire that Korean twist in this Chicken Mole?
These are gochujang for spiciness, soy sauce for saltiness and sesame seeds for nuttiness, which are added to give Korean characteristic to the mole sauce.
4. Do you have instructions on how to reduce the spiciness of this dish?
Yes you can over ride the spicyness of the dish, all you need to do is, alter the amount of gochujang or put in more chili peppers if you want it spicier.
5. For making the mole sauce, shall I use dark, sweet or bitter-sweet chocolate?
It is recommended to use good quality dark chocolate as it yields better taste. If you want more of a sweet sauce you can add still more chocolate or a dash of sugar.
6. Is it possible to adapt this recipe to be vegetarian/vegan?
Yes, you can replace the chicken with tofu or other roasted vegetables of your choice this can include sweet potatoes, bell peppers, and zucchini among others. Check the status of chocolate and other materials used in the production of chocolate for vegan qualities if necessary.
7. Where can I keep foods that are left over from meals.
If there is any chicken mole left over it is best to store it in an airtight container and placed in the refrigerator where it should last up to 3 days. To serve – heat through gently on the stove.
Conclusion:
This Authentic Chicken Mole Recipe with a Korean Twist is a delightful fusion of Mexican and Korean cuisines, bringing together the best of both worlds. The rich, complex flavors of the mole sauce are perfectly complemented by the tender chicken, creating a dish that is both comforting and exciting. Whether you’re a fan of traditional mole or looking to try something new, this recipe is sure to impress with its unique blend of ingredients and irresistible taste. Enjoy this dish with family and friends and savor the harmonious marriage of Mexican and Korean culinary traditions.
Aslo Read:Authentic Classic Korean Bibimbap Recipe: A Step-by-Step Guide