Chicken Mole Recipe
This chicken mole recipe takes inspiration from traditional mole negro and poblano recipes popular in Mexico. Although it takes a little while to prepare and requires a lengthy ingredients list, we think it’s well worth the effort, and once it’s ready you’ll have a dish quite unlike anything you’ll have tried before.
Why not have a browse of our other Mexican recipe ideas.
How To Make:
Roast onion and garlic in a little oilRoast chicken with a little olive oil, salt & pepperHeat raisins until they puff up slightlyToast almonds, peanuts and pecansToast brioche chunks in oilFry plantains until slightly goldenToast sesame seeds, pumpkin seeds, cinnamon stick, cumin seeds and star aniseBlitz to a fine powdercombine marjoram, oregano and thyme
Combine plantain, roasted onion & garlic, chopped tomatoes, and toasted spices & dried herbs
Blend to a smooth pureeCombine toasted brioche with fried tortillaBlitz to a fine powderCombine toasted nuts with raisins, dark chocolate, chicken stock and Gran Luchito Smoked Chilli Paste
Blend to a smooth pureeCombine breadcrumbs, chocolate mix and tomato mixMix wellMake a roux with butter and flour
Add mixture and chicken stock bit by bit until combined and smoothMix shredded cabbage with red onion, crushed fennel seeds and red wine vinegarMix well and add fresh corianderShred roasted chickenCombine roast chicken with mole sauceServe with rice dish, tortillas and pickled cabbage
Sprinkle with fresh coriander and toasted sesame seeds
Chicken Mole Recipe
- Olive oil
- 2oz Raisins
- 1oz Pumpkin seeds
- 2oz Sesame seeds
- 2oz Almond flakes
- 1oz Pecans
- 1oz Unsalted peanuts
- 2tsp Gran Luchito Smoked Chilli Paste
- 5oz Brioche bread
- ¼tsp Dried thyme
- ¼tsp Dried marjoram
- ¼ tsp Dried oregano
- 1 Cinnamon stick (or use 2tsp cinnamon powder)
- 1 Whole star anise
- 2 Cloves
- 1tsp Cumin seeds (or use ground cumin)
- 3 Black peppercorns
- 2 Plantains (they need to be ripe rather than the hard green ones)
- 14oz Can chopped tomatoes
- 5 Cloves garlic
- 1 Onion
- 8 cups Chicken broth (homemade is best, but use bouillon if necessary)
- 8/10 Chicken thighs
- 2oz Hasslachers 100% cacao drinking chocolate (or use a good quality, high % chocolate)
- 2oz Plain flour
- 2oz Butter
- 2 Corn tortillas (if you can get hold of them)
- ½ Red cabbage
- 1 Small red onion
- 2tbsp Red wine vinegar
- ½ tsp Fennel seeds
- 3 Cups rice
- 6 Cups water
- Pinch salt
- Handful fresh cilantro
- 1 Star anise
- 1 Cinnamon stick
- If making your own chicken stock, you'll want to do this first so it's good to go when you need it. Or you could use chicken bouillon cubes.
- Pre-heat oven to 350F.
- Peel & quarter onion. Place in roasting tin with whole garlic cloves and a little olive oil. Place in oven and roast for 30mins.
- In another oven dish, place chicken thighs (remove skin if necessary) and add a little olive oil, salt & pepper. Cover in foil and roast for 45mins. (This, along with the onion/garlic, could be done in advance)
- Meanwhile, heat a pan with a little oil and add the raisins. Heat and cook until they begin to puff up (after a few minutes). Take care not to burn. Remove and leave aside.
- Add nuts to same pan without any more oil and toast for a few minutes, moving around regularly. remove and leave aside.
- Tear brioche into chunks and add to same pan with a little oil. Heat on high until beginning to crispy up all over. Remove and leave aside.
- Add a bit more oil and fry tortillas until crispy, but not burnt.
- Next, peel and roughly chop plantains. Add to pan with a little oil and fry until beginning to turn golden. This will take about 6-7 minutes. Remove and leave aside.
- Wash pan and return to heat. Add the pumpkin seeds, sesame seeds, cumin seeds, cinnamon, star anise, peppercorns and cloves. Toast in dry pan until fragrant (a few minutes). Remove and pour into a food processor/spice grinder (hold back half the sesame seeds). Blitz into a fine powder.
- Add spice powder to food processor along with plantain, roasted onion/garlic, chopped tomatoes and dried herbs. Blitz to a smooth puree. Remove and leave puree aside.
- Add crispy tortillas and toasted brioche to clean & dry food processor. Blitz to fine breadcrumbs. Remove and leave aside.
- No need to clean food processor. Add the toasted nuts, Gran Luchito Smoked Chilli Paste, chocolate, raisins and a ladle full of chicken stock. Bltiz to a smooth paste.
- In a large bowl, combine the breadcrumbs, chocolate/nut puree & tomato puree. Mix well.
- In a saucepan, make a roux by melting the butter then adding the flour. Stir constantly for a few minutes to cook flour.
- Gradually add the puree and chicken stock to the saucepan and whisk in as you go. You're looking for a smooth sauce that's not too thick, but not too think either. You may not need all of the chicken stock, but you're going to simmer it for 45mins, so make it thinner than you'd like it to be at this stage, as it will thicken.
- Bring to a boil, lower heat and simmer gently for an hour, stirring occasionally and adding chicken stock if it gets too thick.
- Meanwhile, remove chicken from oven and remove bones (if necessary). Shred meat and leave is juices.
- This is also a good time to prepare the pickled cabbage and rice.
- For the cabbage, shred it along with the onion as finely as possible (use a mandolin if possible, but be very careful).
- Add to a bowl along with red wine vinegar. Pound fennel seeds in a pestle and mortar and add to cabbage. Mix well and leave to soak in.
- Add rice to a saucepan with a pinch of salt, a whole star anise and a cinnamon stick. Add double the volume of water to rice and bring to a boil with a lid on. Lower heat and simmer until water has gone. If possible, don't remove lid whilst rice is cooking. When ready to serve, stir through a handful of roughly chopped fresh cilantro.
- You will probably need to add a good pinch of salt to the mole, but taste after it has been cooking for an hour or so and use your judgement.
- Remove from heat and stir in the shredded chicken. Sprinkle with remaining toasted sesame seeds and serve with pickled cabbage and rice.
Have you tried this Mole Chicken recipe? If so we would love to hear how you got on.