Equipment
Ingredients
Chicken and Poaching Liquid
- 6 chicken
- 100 g onion, halved
- 3 garlic, unpeeled
- 2880 ml water, salted
Mole Aromatics
- 10 dried ancho chilies, stemmed and seeded
- 1 dried pasilla chilies, stemmed and seeded
- 4 plum tomatoes, stem end removed
- 6 garlic, unpeeled
Thickener and Spices
- 180 ml vegetable oil
- 2 stale country bread
- 72 g sesame seeds
- 15 almonds
- 10 black peppercorns
- 3 g oregano
- 3 cloves
- 1 cinnamon, broken into pieces
- 13 g sugar
- 5 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Bring 2880ml of salted water to a boil (100°C/212°F) in a large pot. Add the chicken pieces, halved onion, and 3 unpeeled garlic cloves. Lower the heat to a simmer (90°C/194°F) and cook for 25 minutes until the chicken reaches an internal temperature of 74°C/165°F. Transfer chicken to a plate and keep warm; strain and reserve the broth.
Clean the dried chilies by removing stems and seeds. Heat a large skillet over medium-high heat and roast the chilies for 3 to 5 minutes until they become fragrant and begin to blister. Place roasted chilies in a medium bowl, cover with boiling water, and soak for 20 minutes.
In the same skillet, roast the remaining 6 unpeeled garlic cloves and the tomatoes over medium-high heat for 12 to 15 minutes. Turn them occasionally until the garlic is soft and the tomato skins are charred and blistered. Peel the garlic once cool enough to handle.
Heat 90ml of vegetable oil in the skillet over medium-high heat. Fry the bread slices for 2 minutes, turning once, until light golden brown. Remove bread, then add sesame seeds, almonds, peppercorns, oregano, and cloves to the oil. Stir constantly for 4 minutes until the seeds are toasted and fragrant.
Drain the chilies and discard the soaking liquid. Blend the chilies with 120ml (1/2 cup) of the reserved chicken broth until a smooth paste forms. Heat the remaining 90ml of oil in the skillet, add the chili paste, and cook for 8 to 10 minutes over medium-high heat until the paste darkens and the oil is absorbed. Transfer to the large pot.
In the blender, combine the fried bread, peeled roasted garlic, charred tomatoes, toasted seed mixture, and 480ml of reserved broth. Process until completely smooth, then pour this mixture into the pot with the chili paste.
Blend the cinnamon stick pieces with 60ml of broth, then strain through a sieve into the pot. Add another 960ml of broth to the pot and bring to a boil. Add sugar, salt, and pepper. Reduce heat to low and simmer for 40 to 50 minutes, stirring occasionally, until the sauce is thick enough to coat a spoon.
Return the cooked chicken pieces to the pot. Simmer over medium-low heat for 10 minutes to ensure the chicken is heated through before serving.
Chef's Notes
- Toasting the chilies and spices is crucial for developing the deep, complex flavor of the mole. Ensure even toasting without burning, which can lead to bitterness.
- Don't rush the simmering process. The mole needs time for the flavors to meld and the sauce to thicken to the desired consistency. Stir frequently to prevent scorching.
- Taste and adjust seasonings throughout the process, especially towards the end. The balance of sweet, savory, and spicy is key to a great mole.
- For an even smoother sauce, you can strain it through a fine-mesh sieve after blending, though this is optional and depends on your desired texture.
- Mole can be made ahead of time. The flavors often deepen and improve overnight, making it an excellent make-ahead dish for gatherings.
Storage
Refrigerator: 4 days — Store sauce and chicken together to keep meat moist.
Freezer: 3 months — Mole sauce freezes exceptionally well; freeze chicken separately.
Reheating: Gently warm in a saucepan over medium-low heat, adding a splash of broth if the sauce has thickened too much.
