Chicken Mole, my favorite Mexican chocolate main dish, can be very complicated to make. Here's an easy recipe adapted from Paula Deen for a quick Chicken Mole. o.k. it's not all that quick, but faster than the traditional recipes.
Quick Chicken Molé
2 tablespoons good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces Taza Chocolate Mexicano, chopped
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving
Preheat oven to 350 degrees F.
Heat oil in saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
Sear the chicken in heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour.
Garnish with pepitas and serve with white rice.
You can also use this mole dish with Enchiladas!
The following recipe is from Kendall Jackson. Pair a Kendall-Jackson Grand Reserve Malbec with this.
Chicken Mole Poblano with Animal Crackers
1 whole chicken
3 quarts water
3 garlic cloves
2 bay leaves
2 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1/4 tsp oregano
Place all ingredients in a large pot and bring to a boil. Reduce to a simmer and cook for 1 hour or until chicken is done. Strain and reserve the liquid and chicken.
For mole sauce:
4 Tbsp rice oil (or other neutral flavored oil)
8 dried mulato chilies, stems and seeds removed
4 dried pasilla chilies, stems and seeds removed
4 dried ancho chilies, stems and seeds removed
2 dried cascabel or chipotle chilies, stems and seeds removed
1/4 cup peanuts
3 garlic cloves
1/4 large onion
1/2 plantain, diced
12 animal crackers
3 whole black peppercorns
1/4 tsp. ground cinnamon
2 Tbsp sesame seeds, toasted
5 cups reserved chicken stock
2 slices bacon
1/2 bar (1-1/2 ounces) Mexican chocolate (Ibarra)
In large heavy bottomed pan over medium heat, add oil and sauté the chilies for approximately 3 minutes. Stir chilies constantly, being careful not to burn them. Using slotted spoon, remove chilies and reserve.
Add almonds and peanuts and cook for 2 minutes or until golden brown. Add garlic, onions, and plantains and cook until golden brown, approximately 3 minutes. Add animal crackers and cook for 2 minutes or until golden brown.
Add raisins, peppercorns, cloves, and cinnamon and cook until aromatic. Remove from heat and place in blender, add chilies, 1 tablespoon toasted sesame seeds, and chicken stock. Purée until the sauce is smooth consistency.
In small pan, cook bacon until fat has rendered. Remove bacon and all but 1 tablespoon of fat from pan (bacon can be eaten or reserved for another use). Add chocolate to pan. Once chocolate has dissolved, cook for 2 minutes or until aromatic. Add bacon fat and chocolate mixture to purée and stir to combine.
To serve: Slice chicken onto platter and cover with mole sauce. Garnish with remaining sesame seeds. Serve with Mexican rice and tortillas on the side.
The extra mole sauce can be frozen for up to 2 months.
***Here's a completely different mole recipe--this time for WHITE Chocolate Mole with Animal Crackers. Recipe from Judy Walker in the Arizona Republic a few years ago.
White Chocolate Molé with Animal Crackers
1/2 cup unsalted peanuts
1/4 cup sliced blanched almonds
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 fresh poblano chile, seeded and chopped
2 fresh serrano chiles, seeded and chopped
1 small clove garlic
1/2 white Spanish onion, cut into chunks
5 animal crackers, toasted
1/4 cup sweet butter
1/2 cup chopped white chocolate
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
Preheat oven to 350 degrees. Spread peanuts, almonds, and walnuts on a jelly-roll pan. Toast in oven, shaking pan occasionally, until nuts are slightly colored and fragrant, 3 to 5 minutes.
In blender, combine nuts, water, cinnamon stick, and cloves; blend until nuts are very finely ground. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Reserve liquid and discard solids.
In blender, combine chiles, garlic, onion, and nut liquid. Add animal crackers; puree until smooth. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Discard solids.
In large saucepan, heat butter. Stir in nut-chile liquid. Simmer, uncovered, over medium heat, scraping bottom of pan occasionally with rubber spatula, until mixture is consistency of thick pea soup, about 15 minutes.
Stir in chocolate, salt, and pepper until chocolate is melted. Use immediately.
Note: The mole without the chocolate can be made ahead and refrigerated, tightly covered, for up to a week. To serve, heat in a saucepan and stir in the chocolate.
**Here’s another “Main Dish”—I know it’s really a dessert, but they’re tamales, after all, so I’m counting them as a main dish. This recipe for Chocolate Tamales for Cinco de Mayo is from Diana's Recipe Book. The tamales are easy to make and delicious.
1 cup milk
1 pound DARK chocolate, 70-85% cacao, chopped
1 pound butter
2 cups sugar
1 1/2 pounds corn flour
1 tablespoon baking powder
24 corn husks
Preheat oven to 350.
Boil milk and add chocolate. Stir constantly until chocolate is completely melted. Add butter and sugar. Mix until smooth. Set aside to cool.
Mix corn flour and baking powder together in bowl. Slowly add chocolate mixture and mix by hand for 10 minutes.
Grease 2 (12 cup) muffin pans and line with corn husks. Fill with chocolate tamale mixture and bake for 20 minutes.