Ole’ Mole Chicken: A Taste of Authentic Mexican Heritage

The first time I tasted mole, I was a culinary student volunteering at a food festival in Oaxaca, Mexico. The air hummed with the aroma of roasting chiles, spices, and something deeply savory. An abuela, her hands stained a rich mahogany from years of stirring the complex sauce, offered me a taste. It was a revelation – a symphony of flavors, both sweet and spicy, earthy and bright, coating tender chicken. That memory, that explosion of taste, has stayed with me, and I’ve been chasing the perfect mole ever since. This Ole’ Mole Chicken recipe, while not claiming to be a centuries-old family secret, captures the essence of that experience and delivers a delicious and surprisingly accessible mole experience.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 6
• Dietary Type: Gluten-Free (check individual ingredients)

Ingredients

• ¼ cup sesame seeds
• ½ cup slivered almonds
• 1 dried New Mexico chile or 1 California dried chili
• 1 large onion, chopped
• 3 cloves garlic, crushed
• ⅓ cup raisins
• 2 tablespoons chili powder
• ½ teaspoon ground coriander
• ¼ teaspoon ground cloves
• ¼ teaspoon anise seed, crushed
• 1 cinnamon stick
• 4 lbs chicken thighs
• 1 (14 ounce) can diced tomatoes (unflavored!)
• 2 cups water
• ¼ cup tomato paste
• ¼ cup tequila
• 1 ounce unsweetened chocolate, chopped up

Equipment Needed

• Small frying pan
• 6-quart oven-proof pot with lid
• Food processor

Instructions

1. Begin by toasting the sesame seeds. Place them in a small, hot frying pan and cook until they are golden brown. Be vigilant as they can burn quickly. Once toasted, remove them from the pan and set aside. The toasting process is crucial for developing a nutty, intense flavor.
2. Next, toast the slivered almonds in the same pan until they reach a golden brown hue. This step, like toasting the sesame seeds, is essential for unlocking their full flavor potential. Remove from the pan and set aside with the sesame seeds.
3. Now, toast the dried chile in the pan. Heat it until it is softened well. Be careful not to burn the chile, as this will impart a bitter taste. Remove from the pan and set aside.
4. In a six-quart oven-proof pot with a lid, combine the onion, garlic, raisins, chili powder, ground coriander, ground cloves, crushed anise seeds, cinnamon stick, toasted chile, toasted almonds, and toasted sesame seeds. This forms the base of the mole sauce, layering flavors that will deepen during the cooking process.
5. Rinse the chicken thighs, pat them dry with paper towels, and then place them on top of the spice mixture in the pot.
6. Pour in the diced tomatoes, ensuring they are plain and unflavored to allow the mole spices to shine through.
7. Add 2 cups of water to the pot.
8. In a separate small bowl, mix the tomato paste and tequila until well combined. Then, pour this mixture over the chicken. The tequila adds a unique depth of flavor to the mole.
9. Cover the pot with the lid and cook in a preheated oven at 325°F (160°C) for 2 hours.
10. Check the liquid level every 20 minutes during cooking. Ensure there is still sufficient liquid in the pot to prevent the chicken from drying out or sticking. If needed, add a little more water.
11. After 2 hours, check the chicken for tenderness. It should be easily pierced with a fork. Once the chicken is cooked through, remove it from the pot and transfer it to a plate.
12. Remove the cinnamon stick and the stem of the chile from the pot. These have imparted their flavor and are no longer needed.
13. Carefully transfer the remaining mixture from the pot to a food processor. Process until the mixture is smooth, creating the rich and velvety mole sauce.
14. Add the chopped unsweetened chocolate to the food processor and pulse it twice.
15. Wait a few minutes for the chocolate to melt from the heat of the mole mixture.
16. Whirl the mixture a few more times until the chocolate is fully blended into the sauce, creating a luscious and complex flavor.
17. Remove the skin from the chicken thighs and then shred the chicken into a large serving dish. Discard the skin, as it will be soggy.
18. Pour the mole sauce over the shredded chicken, ensuring it is thoroughly coated.
19. Serve immediately.

Expert Tips & Tricks

• Toast carefully: Don’t rush the toasting process for the sesame seeds and almonds. The golden brown color is key, but burning them will ruin the flavor. Toasting in a dry pan allows for better control.
• Spice level adjustment: If you prefer a milder mole, remove the seeds from the dried chile before toasting. For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Chocolate quality: Use a good quality unsweetened chocolate for the best flavor. Mexican chocolate, if available, adds an extra layer of authenticity.
• Simmering alternative: If you don’t have an oven-proof pot, you can simmer the chicken and sauce on the stovetop over low heat. Just ensure the pot is tightly covered and check the liquid level frequently.
• Make it ahead: The mole sauce can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together even more. Just reheat it gently before pouring over the chicken.

Serving & Storage Suggestions

Serve the Ole’ Mole Chicken hot, garnished with a sprinkle of fresh cilantro or toasted sesame seeds. Offer warm corn tortillas for scooping up the flavorful chicken and sauce. Cooked chayote squash is a traditional and refreshing accompaniment. A side of Mexican rice and refried beans completes the meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. You can also freeze the mole chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	822 kcal	N/A
Calories from Fat	512 g	62%
Total Fat	57 g	87%
Saturated Fat	15.7 g	78%
Cholesterol	254.7 mg	84%
Sodium	491.2 mg	20%
Total Carbohydrate	21.8 g	7%
Dietary Fiber	5.6 g	22%
Sugars	10.3 g	41%
Protein	57.9 g	115%

Variations & Substitutions

• Vegetarian Mole: Substitute the chicken thighs with firm tofu or roasted vegetables like butternut squash and zucchini.
• Spicier Mole: Add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the food processor for an extra kick.
• Nut-Free Mole: Replace the slivered almonds with sunflower seeds or pepitas (pumpkin seeds).
• Sweeter Mole: Add a tablespoon of brown sugar or a small piece of piloncillo (Mexican brown sugar) to the sauce for a touch more sweetness.
• Chicken cut: Bone-in chicken breasts can be used instead of thighs, but may require a slightly longer cooking time.

FAQs (Frequently Asked Questions)

Q: What makes mole such a complex and unique sauce?
A: Mole is a layered sauce with a wide variety of ingredients including chiles, spices, nuts, seeds, and chocolate. This combination creates a flavor profile that is both savory and slightly sweet, with a hint of spice.

Q: Can I use pre-made mole paste to shorten the cooking time?
A: While you can use pre-made mole paste, the flavor won’t be as complex or fresh as making it from scratch. However, if you’re short on time, it’s a decent substitute.

Q: How do I know when the chicken is fully cooked?
A: The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.

Q: What if my mole sauce is too thick?
A: If the mole sauce is too thick, add a little more water or chicken broth to thin it out.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Final Thoughts

This Ole’ Mole Chicken is more than just a recipe; it’s an invitation to explore the vibrant and complex flavors of Mexican cuisine. Don’t be intimidated by the ingredient list – each component plays a crucial role in creating the unforgettable taste. So gather your ingredients, put on some music, and embark on this culinary adventure. I encourage you to try this recipe and share your experience! And don’t forget the tequila; it’s the perfect complement to the rich, complex flavors of the mole. ¡Buen provecho!