Chicken Mole for the Modern Kitchen: A Crock-Pot Delight

I can still recall the first time I tasted authentic mole. It was at a tiny, family-run restaurant nestled in the heart of Oaxaca, Mexico. The aroma alone was intoxicating – a complex blend of spices, chocolate, and chilies that hinted at the layers of flavor to come. One bite of the rich, velvety sauce coating tender chicken, and I was hooked. It seemed like a culinary secret, passed down through generations. While the traditional method requires hours of painstaking work, I’ve adapted a version for the modern kitchen that captures the soul of mole in a convenient crock-pot preparation. It’s a deeply satisfying dish that proves incredible flavor doesn’t always demand endless hours in the kitchen.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 3-8 hours
• Total Time: 3 hours 45 minutes to 8 hours 45 minutes
• Servings: 8
• Yield: 8 servings
• Dietary Type: Gluten-Free (check chocolate ingredient)

Ingredients

• 1/4 cup blanched almonds
• 1 cinnamon stick, broken into pieces (2 to 3 inch)
• 1/2 teaspoon coriander seed
• 1/2 teaspoon anise seed
• 1/4 cup sesame seeds
• 4 whole cloves
• 4 dried pasilla peppers, stemmed and seeded
• 6 dried New Mexico chiles or 6 dried ancho chiles, stemmed and seeded
• 1-2 guajillo chilies, stemmed and seeded
• 3-4 cups chicken stock
• 2 medium roma tomatoes
• 3 ounces Mexican chocolate or 1/3 cup unsweetened cocoa powder
• 6 garlic cloves, minced
• 1 sweet white onion, coarsely chopped
• 1/4 cup raisins
• Salt, to taste
• 2 chickens, cut into serving pieces, skinned (use only the thighs, breasts, and legs)

Equipment Needed

• Baking sheet
• Large glass bowl
• Broiler
• Cookie sheet
• Blender
• Medium-meshed sieve
• Crock-pot

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the almonds, cinnamon stick, coriander, aniseed, sesame seeds, and cloves on a baking sheet.
3. Toast in the oven for 10 minutes, or until fragrant and lightly browned. Remove from the oven and set aside to cool. Watch carefully to avoid burning – the spices can go from toasted to burnt very quickly!
4. Place the chiles on another baking sheet.
5. Toast the chiles at 350 degrees F (175 degrees C) for 10 minutes. Check and stir as needed to prevent burning.
6. Remove the chiles from the oven and allow them to cool slightly.
7. When the chiles are cool enough to handle, break them lightly and place them in a large glass bowl.
8. Pour 2 cups of hot chicken stock over the chiles and allow them to sit for about 30 minutes to 1 hour to rehydrate. This step is crucial for softening the chiles and releasing their flavor.
9. Preheat broiler. Place the roma tomatoes on a cookie sheet and broil for 5 to 7 minutes, or until the skin cracks and blisters lightly, turning about every 2 minutes.
10. Remove the tomatoes from the oven and set them aside to cool before removing the skin and chopping.
11. Pour the chiles and stock into a blender and puree in batches until smooth. Be very careful when blending hot liquids; start on a low speed and vent the blender lid to prevent splattering.
12. Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins, and salt to taste to the blender.
13. Blend until smooth, adding the remaining chicken stock as needed to achieve the proper sauce consistency. The sauce should be just thick enough to coat the back of a spoon.
14. Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile. This step is important for a smooth and velvety mole sauce.
15. Arrange the chicken pieces in the crock-pot and pour the sauce over the chicken, ensuring that all pieces are well coated.
16. Cook on low for 3 to 4 hours or 6 to 8 hours. At 3 to 4 hours, the chicken will be firm and retain its shape. At 6 to 8 hours, the meat will be falling off the bone.
17. Transfer to dinner plates and serve immediately with rice, salad, and crusty bread.

Please Note: The back, neck, and chicken wings can be used to make chicken stock for future mole recipes. Don’t let any part of the chicken go to waste!

Expert Tips & Tricks

• Spice Level Control: Adjust the number of guajillo chilies to control the heat level. For a milder mole, use only one guajillo, or omit them altogether. For a spicier version, add another one or two. Remember, you can always add more heat, but it’s difficult to take it away!
• Chocolate Matters: The quality of the Mexican chocolate will impact the final flavor. If you can’t find authentic Mexican chocolate, look for a high-quality dark chocolate with a slightly grainy texture. If using cocoa powder, consider adding a pinch of cinnamon and a touch of sugar to mimic the flavor profile of Mexican chocolate.
• Make-Ahead Magic: The mole sauce can be made several days in advance and stored in the refrigerator. This is a great way to break down the recipe into manageable steps. Just reheat the sauce before adding it to the crock-pot with the chicken.
• Toasting is Key: Don’t skip the toasting step! Toasting the spices and nuts enhances their flavor and adds depth to the mole sauce.
• Thickening the Sauce: If your mole sauce is too thin after cooking, you can thicken it by simmering it in a saucepan on the stovetop for a few minutes, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce during the last 30 minutes of cooking in the crock-pot.

Serving & Storage Suggestions

Serve the Chicken Mole hot, garnished with a sprinkle of sesame seeds and a dollop of Mexican crema or sour cream, if desired. Accompany it with fluffy white rice, warm tortillas, and a fresh salad. For a truly authentic experience, offer a side of pickled onions and jalapeños.

Leftover Chicken Mole can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, thaw the Chicken Mole in the refrigerator overnight and then warm it gently in a saucepan on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	664 kcal	N/A
Calories from Fat	383 g	58%
Total Fat	42.6 g	65%
Saturated Fat	11.6 g	58%
Cholesterol	175.2 mg	58%
Sodium	297.4 mg	12%
Total Carbohydrate	21.9 g	7%
Dietary Fiber	3.1 g	12%
Sugars	12.9 g	N/A
Protein	48.3 g	96%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Mole: Substitute the chicken with firm tofu or roasted vegetables like sweet potatoes, zucchini, and bell peppers.
• Spicy Mole: Add a few dried chipotle peppers or a pinch of cayenne pepper to the sauce for an extra kick.
• Nut-Free Mole: Replace the almonds with sunflower seeds or pumpkin seeds.
• Chocolate Alternatives: If you can’t find Mexican chocolate, use dark chocolate with a high cocoa content. You may need to adjust the sweetness to your liking.
• Chicken Cut: You can use bone-in chicken thighs for extra flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-ground spices instead of toasting whole spices?
A: While you can use pre-ground spices, toasting whole spices releases essential oils and enhances their flavor, resulting in a more complex and aromatic mole.

Q: How do I prevent my mole sauce from being bitter?
A: Toasting the chilies carefully without burning them is crucial. Also, ensure you remove all the seeds and veins from the chilies, as they can contribute to bitterness.

Q: Can I make this recipe in an Instant Pot instead of a crock-pot?
A: Yes, you can adapt this recipe for the Instant Pot. After pureeing the sauce, add it to the Instant Pot with the chicken pieces and cook on high pressure for 15-20 minutes, followed by a natural pressure release.

Q: What if my mole sauce is too thick?
A: Add more chicken stock, a little at a time, until you reach the desired consistency.

Q: Can I use bone-in, skin-on chicken?
A: Yes, you can. The cooking time will likely need to be adjusted.

Final Thoughts

Chicken Mole, once a seemingly complex and time-consuming dish, is now within reach for any home cook thanks to this convenient crock-pot adaptation. The depth of flavor achieved with minimal effort is truly remarkable. I encourage you to embrace the process, experiment with the spice levels, and make this recipe your own. Share your creation with friends and family, and don’t be surprised if they’re transported to the heart of Mexico with every bite. Serve with a crisp Mexican beer or a refreshing margarita for the complete experience!