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How to Make Mole Sauce with Chicken Video
Mole Sauce INGREDIENTS
The ingredients for this Mole Sauce with Chicken may look a little intimidating at first glance, but there is nothing difficult about this recipe. If you don’t usually cook with whole spices or keep them stocked, you may substitute with ground instead. Additionally, if you want to skip the chicken, that’s fine! You’ll just need 6 cups chicken broth to add to the chilies to simmer.
Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):
For the chicken:
For the whole spices and nuts:
For the mole sauce:
In addition to the nuts and whole spices, Mole Poblano is made with dried chiles, onions, garlic, tomatoes, tomatillos, and chocolate for its signature richness and earthiness. I’ve provided more information on the dried chilies further down this post, but here’s an overview of these ingredients:
How to cook chicken for MolE
As discussed earlier, you can skip the chicken if you wish, and use 6 cups chicken broth in the mole sauce. Here’s an overview of the cooking process (see full recipe in the printable recipe card at the bottom of the post):
First, season both sides of the chicken thighs with salt and pepper. This ensures the chicken is independently seasoned and flavorful. Next, sear the chicken in batches until lightly browned, then remove it to a bowl (we want all of those juices!). The chicken will not be fully cooked at this point. Once all the chicken is seared, return it to the pot, along with the juices, water and orange juice. Bring to a simmer, then add the chicken bouillon and bay leaves. Simmer until the chicken is tender enough to easily shred with two forks. Meanwhile, you can start making the mole sauce. Once the chicken is tender, remove it from the pot, but reserve the broth.
How to Make Mole Sauce:
Making Mole Sauce from scratch is pretty straightforward, but it does take some time – but it’s SO WORTH IT! Basically, all you’re doing is: 1) toasting the spices, 2) sautéing the aromatics, 3) simmering everything together, 4) blending everything unto smooth to create the sauce. In the end, you’re rewarded with an exciting complexity of flavor that will have everyone singing your praises! Let’s take a closer look at how to make it (see printable recipe card at the bottom of the post for the full recipe):
Step 1: How To Remove Seeds From the Chiles
The seeds need to be removed from the chilies before using because the seeds contain most of the heat – if you leave them in, your mouth will be on fire and the sauce will be inedible. The easiest way to remove the seeds is to cut the tops off of the chilies with kitchen shears. Next, cut the chilies along one edge and open them like a book to expose the seeds inside. Finally, scrape out all of the seeds.
Step 2: Toast the Whole Spices and Chiles
Working in two batches, toast the chilies for just a couple minutes in a dry skillet until fragrant.Next, toast the sunflower seeds, almonds, and spices in the now empty skillet. Set aside until ready to use.
Step 3: Sauté the Aromatics
Sauté the chopped onions in the pot you used to cook the chicken, scraping up all of those golden drippings for an unbeatable complexity of flavor. Once softened, add the garlic and sauté for one minute.
Step 4: Simmer the Sauce
Add the toasted spices, chilies, raisins, tomatoes, tomatillos, smoked paprika, dried thyme, salt and 6 cups of the reserved chicken broth to the pot to the pot with the onions. Bring to a simmer for about 20 minutes, or until the peppers are very soft, stirring occasionally.
Step 5: Add the Chocolate and Blend
Remove the pot from the heat before adding the Mexican chocolate.Once the chocolate has melted, transfer the mixture to a high-powered blender and puree until smooth.
Step 6: Combine the Chicken and Mole Sauce
Shred the chicken and combine it with half of the Mole Poblano.Add more sauce, if desired. Reserve the remaining sauce for another use.I like to serve my Chicken Mole with rice, warm tortillas, cilantro, fresh tomatoes, avocados, pickled red onions and plenty of sour cream.
Looking for ways to use your fabulous Mole Sauce? The options are endless! Mole can be used in any number of Mexican dishes, such as enchiladas or burritos or to season beans, stews, etc. Here are a few ideas: This Chicken Mole is fabulous with cilantro lime rice or just plain rice along with flour tortillas, pico de gallo or a fruit salsa like mango salsa or pineapple salsa, pickled red onions, sour cream and either avocados or guacamole. If you’re looking for some side dishes, it’s delicious with:
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