Almond Chicken Mole: A Culinary Journey to Mexico

The first time I tasted mole, I was a wide-eyed culinary student on a study abroad trip to Oaxaca. Forget the touristy enchiladas; our host family served us a rich, dark sauce poured generously over grilled chicken, sprinkled with sesame seeds. The complex interplay of sweet, spicy, and smoky notes was unlike anything I had ever experienced. It was a revelation, a culinary symphony that spoke of history, culture, and countless hours of loving preparation. That initial encounter sparked a lifelong fascination with mole, and I’ve been experimenting with different variations ever since, including this simplified yet deeply flavorful Almond Chicken Mole.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6
• Yield: 5 cups sauce, approx.
• Dietary Type: Dairy-Free

Ingredients

• 1 1/2 medium red onions, cut into eighths
• 1/4 cup almonds, toasted
• 2 chipotle chiles
• 1/3 cup slivered pitted dried plums (prunes)
• 2 corn tortillas, torn or crumbled
• 2 tablespoons pumpkin seeds
• 2 tablespoons shaved Mexican chocolate (or 2 tablespoons natural unsweetened cocoa powder)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons olive oil
• 1 cup fat-free low-sodium chicken broth
• 1 cup fresh tomato, chopped, seeded, peeled
• 1 cup tomato sauce
• 1/2 cup diced green bell pepper
• 2 tablespoons minced garlic
• 1 1/2 cups fat-free low-sodium chicken broth
• Salt and pepper to taste
• Cooked Chicken breasts or thighs, for serving

Equipment Needed

• Blender
• Skillet
• Knife
• Cutting Board
• Measuring Cups & Spoons

Instructions

1. Combine the red onions, almonds, chipotle chiles, dried plums, corn tortillas, pumpkin seeds, Mexican chocolate (or cocoa powder), cinnamon, and cloves in a blender.
2. Blend until smooth, gradually adding 1 cup of the fat-free low-sodium chicken broth and 2 tablespoons olive oil. Be patient and add the liquids slowly to achieve a smooth, even consistency. You may need to stop and scrape down the sides of the blender a few times.
3. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
4. Add the spice paste from the blender to the skillet. Cook, stirring frequently, until fragrant, about 3-5 minutes. The aroma will be intense and captivating! This step is crucial for developing the deep, complex flavors of the mole.
5. Add the chopped fresh tomato, tomato sauce, diced green bell pepper, minced garlic, and remaining 1 1/2 cups of fat-free low-sodium chicken broth to the skillet.
6. Season with salt and pepper to taste.
7. Simmer for five minutes, or until the sauce has thickened and become creamy. Stir occasionally to prevent sticking. The simmering process allows the flavors to meld together beautifully.
8. Serve the Almond Chicken Mole sauce over cooked chicken.

Expert Tips & Tricks

• Toast your almonds before blending for a nuttier, richer flavor. You can toast them in a dry skillet over medium heat or in the oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.
• Adjust the heat level by adding more or fewer chipotle chiles, or by removing the seeds from the chiles before blending.
• If you don’t have Mexican chocolate, good-quality unsweetened cocoa powder is a great substitute. A pinch of cayenne pepper can add a touch of extra heat.
• If the sauce is too thick, add a little more chicken broth or water to reach your desired consistency.
• For an even smoother sauce, you can strain it through a fine-mesh sieve after simmering.
• This mole sauce can be made a day or two ahead of time. Store it in an airtight container in the refrigerator.

Serving & Storage Suggestions

Serve the Almond Chicken Mole hot over grilled or pan-fried chicken breasts or thighs. Garnish with toasted sesame seeds, chopped cilantro, or a dollop of Mexican crema (or sour cream). It also pairs well with rice, beans, and warm tortillas.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to thin it out if it has thickened too much during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	223 kcal	N/A
Calories from Fat	107 g	48%
Total Fat	11.9 g	18%
Saturated Fat	1.6 g	8%
Cholesterol	0 mg	0%
Sodium	327.1 mg	13%
Total Carbohydrate	25.9 g	8%
Dietary Fiber	5 g	20%
Sugars	10.8 g	43%
Protein	7.7 g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Mole: Substitute vegetable broth for the chicken broth. You can also add roasted vegetables like zucchini or eggplant to the sauce for extra flavor and texture.
• Spicier Mole: Add more chipotle chiles or a pinch of cayenne pepper to the sauce. You can also use a spicier variety of dried chile, such as guajillo or ancho.
• Nut-Free Mole: Omit the almonds and pumpkin seeds. Consider using sunflower seeds or sesame seeds instead for a similar texture and flavor.
• Sweeter Mole: Add a tablespoon of honey or maple syrup to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use canned chipotle peppers in adobo sauce instead of dried chipotle chiles?
A: Yes, you can. Use 1-2 canned chipotle peppers, depending on your desired level of spiciness. Be sure to drain them before adding them to the blender.

Q: Can I make this mole without a blender?
A: While a blender is the easiest way to achieve a smooth sauce, you can also finely chop all the ingredients and simmer them in a pot until softened. It will take longer and the texture will be slightly different, but it’s still possible.

Q: What is Mexican chocolate?
A: Mexican chocolate is a semi-sweet chocolate that is typically flavored with cinnamon and other spices. It adds a unique flavor and texture to mole sauces. If you can’t find it, you can substitute unsweetened cocoa powder and add a pinch of cinnamon.

Q: Can I use bone-in chicken pieces instead of boneless?
A: Absolutely! Bone-in chicken pieces will add even more flavor to the sauce as they simmer. Just be sure to adjust the cooking time accordingly to ensure the chicken is cooked through.

Q: Is this mole gluten-free?
A: Yes, this recipe is naturally gluten-free as it uses corn tortillas instead of wheat flour as a thickener. Just be sure to double-check the labels of all your ingredients to ensure they are gluten-free.

Final Thoughts

This Almond Chicken Mole is a surprisingly simple yet incredibly flavorful dish that is sure to impress your family and friends. Don’t be intimidated by the long list of ingredients – the process is actually quite straightforward. This is a dish that invites experimentation, so feel free to adjust the ingredients and spices to suit your own taste preferences. I encourage you to try this recipe and experience the magic of mole for yourself. Share your creations and feedback, and perhaps pair it with a crisp Mexican beer for the ultimate culinary experience. ¡Buen provecho!