Chicken Mole Recipe

Chicken thighs: Bone-in and skin-on pieces provide more flavor and moisture to the dish.

Vegetable oil: Used for browning the chicken and sautéing the aromatics.

Chicken broth: Adds depth and richness to the sauce.

Dark chocolate: Provides a unique, slightly bitter flavor that balances the spices.

Ancho chilies: Dried poblano peppers that contribute a mild heat and deep, smoky flavor.

Onion: Adds sweetness and depth to the sauce.

Garlic: Enhances the overall flavor with its aromatic qualities.

Ground cumin: Adds a warm, earthy flavor to the mole.

Ground cinnamon: Provides a hint of sweetness and warmth.

Salt: Enhances all the flavors in the dish.

When browning the chicken thighs, make sure not to overcrowd the pot. This ensures that each piece gets a nice, even sear, which enhances the flavor of the mole sauce. If necessary, brown the chicken in batches.

• chicken thighs - Substitute with chicken drumsticks: Both cuts are flavorful and have similar cooking times, making them interchangeable in recipes.

• vegetable oil - Substitute with olive oil: Olive oil has a rich flavor that complements the spices in mole sauce.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a good option for those avoiding meat.

• dark chocolate - Substitute with unsweetened cocoa powder: Unsweetened cocoa powder can provide the same rich, chocolatey flavor without the added sugar.

• dried ancho chilies - Substitute with dried pasilla chilies: Pasilla chilies have a similar smoky flavor and heat level, making them a good alternative.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the complexity of the mole sauce.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may be less pungent.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor and can be used to add depth to the mole sauce.

• ground cinnamon - Substitute with ground allspice: Ground allspice has a warm, sweet flavor that can mimic the taste of cinnamon in the sauce.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• Allow the chicken mole to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the chicken mole to an airtight container. Make sure the container is large enough to hold the chicken thighs and the mole sauce without overflowing.

• If you plan to consume the chicken mole within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.

• For longer storage, consider freezing the chicken mole. Place the chicken thighs and mole sauce in a freezer-safe container or heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This will help you keep track of how long it has been stored and ensure you use it within a reasonable time frame.

• When ready to reheat, thaw the chicken mole in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the chicken and sauce.

• Reheat the chicken mole in a pot over medium heat until it reaches an internal temperature of 165°F (74°C). Stir occasionally to ensure even heating and to prevent the sauce from sticking to the bottom of the pot.

• If the mole sauce has thickened too much during storage, add a splash of chicken broth or water to reach the desired consistency. Stir well to incorporate the liquid.

• Serve the reheated chicken mole with your favorite sides, such as rice, tortillas, or vegetables. Enjoy the rich, complex flavors of this traditional dish once again!

• Preheat your oven to 350°F (175°C). Place the chicken mole in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20-25 minutes until the chicken is warmed through.

• For a quicker method, use the microwave. Transfer the chicken mole to a microwave-safe container, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer stovetop reheating, place the chicken mole in a saucepan over medium heat. Add a splash of chicken broth or water to prevent it from drying out. Stir occasionally and heat until the chicken is thoroughly warmed.

• For a slow and steady approach, use a slow cooker. Transfer the chicken mole to the slow cooker, set it on low, and heat for 1-2 hours. This method is perfect for maintaining the rich flavors and tender texture.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken mole in the air fryer basket and heat for about 10 minutes, shaking the basket halfway through to ensure even heating.

• Large pot: Used for browning the chicken thighs and cooking the mole sauce.

• Tongs: Handy for turning and removing the chicken thighs from the pot.

• Wooden spoon: Useful for stirring the ingredients as they cook.

• Blender: Necessary for blending the mole sauce until smooth.

• Measuring spoons: Essential for accurately measuring the cumin, cinnamon, and salt.

• Measuring cup: Used for measuring the chicken broth.

• Chef's knife: Important for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Heat-resistant spatula: Useful for scraping down the sides of the blender and stirring the chocolate into the sauce.

• Serving dish: Needed for presenting the finished chicken mole.

Prep ingredients in advance: Chop onion, garlic, and stem and seed ancho chilies ahead of time to streamline the cooking process.

Use a food processor: Blend the sauce ingredients using a food processor instead of a blender for quicker results.

Simmer efficiently: Use a pressure cooker to reduce the simmering time for the chicken and mole sauce.

Pre-measure spices: Measure out the cumin, cinnamon, and salt before starting to save time during cooking.

Double the recipe: Make a larger batch of mole sauce and freeze portions for future meals.