Monday, October 13, 2008

Chicken Mole

Mmmmmm, Mole! That spicy, Mexican flavoring that combines the heat of peppers and the bite of chocolate into one savory meal sure to please the senses. I've made moles before, the most notable was back in like 6th grade when I was supposed to make a Mexican dish for some school potluck which turned out just terrible. I think I got a little overexcited by the chocolate and I hadn't quite mastered the whole cooking thing just yet. I've also used it as inspiration in a past Platinum Chef entry.

As I stated back then, this is not a dish made by grounding up small ground-dwelling mammals. This is a Moe-LAY- much different. And this time it was fairly traditional and oh so tasty! It had a great low heat that built up and was unexpected. I'm sure if I were going full traditional, I would have been roasting all sorts of peppers all day and pulled out about 20 spices, but this was something a little easier. I mean, c'mon, how many exotic peppers can I get my hands on here in Maine anyway!

I served this over white rice with some sweet potatoes that I roasted with a little brown sugar and olive oil. It would have also been great in corn tortillas or just on its own!

Chicken Mole
Based off various recipes at

  • 1.5 Lbs. Chicken (I used breasts, but thighs or other parts would be fine!)
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1 tsp. + 1 tsp. Cumin
  • 1/2 Tbsp. Cider Vinegar
  • 1/2+ tsp. Cinnamon
  • 1/2+ tsp. Paprika
  • 1/2 Tbsp. Chili Powder
  • 1/2 tsp. Cilantro
  • 1/4 tsp. Dried Oregano
  • 1/2 tsp. Black Pepper
  • 1+ Tbsp. Chipotle Powder
  • 1 Tbsp. Cocoa Powder
  • 1 Bay Leaf
  • 1/2+ C. Chicken Broth
  • 1/2 tsp. Sesame Seeds, plus more for garnish

  1. Cut the chicken up into large chunks, the kinds that would take 2-3 bites to eat. Season with 1 tsp. of cumin. (I actually did this once the meat was in the pan.) In a large pan, brown the chicken over medium heat, flipping occasionally to get all sides.
  2. Add in the onion, garlic, and tomato. Continue to cook over medium heat so the onions and garlic gets delicious and aromatic, and the tomato starts to break down.
  3. In a small bowl, mix together all the remaining ingredients to make the sauce. Add it in to the pan and bring to a low simmer.
  4. Cover and let it cook until the chicken is cooked through, about 10-15 minutes.
  5. Remove the lid, stir, and let the mixture simmer for another 5 minutes to let the sauce thicken up.
  6. Remove the bay leaf, sprinkle with some sesame seeds, and serve warm!


jennrs said...

I love mole but have never made my own. This seems pretty easy, might have to give it a try. :-)

That Girl said...

Mmmm Spicy AND sweet!

Cara said...

this sounds easy and delicious. I may even adapt it to the crockpot, since I am trying to get more in the habit of using it. Thanks!

Erika said...

Cara- good idea on the crockpot, let me know how it goes! I'm terrible at translating normal recipes into slow cooker recipes, and I think you are right that this is a great candidate.

Show you said...

I've fabricated moles before, the a lot of notable was aback in like 6th brand if I was declared to accomplish a Mexican bowl
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