The Enigmatic Depths of Oaxacan Chicken Mole
There are certain dishes that transcend mere sustenance, becoming edible stories, imbued with generations of tradition and the soul of a region. For me, Oaxacan Chicken Mole is one such creation. I first encountered its profound complexity not in a bustling Oaxacan market, but in a quiet home kitchen in New Mexico, a testament to the enduring power of this iconic sauce. The aroma that filled the air – a tantalizing dance of toasted chilies, warm spices, and dark chocolate – was unlike anything I had experienced. It was an invitation to a culinary adventure, a journey into a rich tapestry of flavors that has captivated me ever since. Each spoonful was a revelation, a perfectly balanced symphony of sweet, savory, smoky, and subtly bitter notes that left me utterly spellbound.
Recipe Overview
- Prep Time: Not specified
- Cook Time: Approximately 11 minutes (for searing and simmering chicken)
- Total Time: Not specified
- Servings: 2
- Yield: Mole sauce for 2 servings of chicken
- Dietary Type: Not specified
Ingredients
- 2 boneless, skinless chicken breast halves
- 3 ½ teaspoons chili powder, divided
- 1 ½ tablespoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 (14-ounce) can stewed tomatoes, with juices
- ¼ ounce unsweetened chocolate
Equipment Needed
- Heavy skillet (large enough to comfortably hold both chicken breasts)
- Plate
- Measuring spoons
- Measuring cups
- Can opener
Instructions
- Begin by preparing the chicken breasts. Season them generously with 1 teaspoon of the chili powder, along with salt and pepper to taste. Ensure an even coating for optimal flavor.
- Next, it’s time to sear the chicken. In a heavy skillet that can comfortably accommodate both chicken breasts, heat the olive oil over medium-high heat.
- Carefully place the seasoned chicken breasts into the hot skillet. Cook them until they are beautifully browned on both sides, which should take approximately 2 minutes per side.
- Once browned, transfer the cooked chicken to a plate. Any juices that have accumulated on the plate are precious and should be reserved.
- Now, turn your attention to building the exquisite mole sauce. In the same skillet where the chicken was seared, add the remaining 2 ½ teaspoons of chili powder, along with the ground cumin and ground cinnamon.
- Sauté these spices, stirring constantly, for just 15 seconds. This brief toasting awakens their aromatic compounds and deepens their flavor. Be careful not to burn them.
- Immediately after toasting the spices, stir in the stewed tomatoes and their juices.
- Then, add the unsweetened chocolate to the skillet.
- Allow this mixture to simmer until the sauce thickens up, which typically takes about 5 minutes. Stir occasionally to prevent sticking and to ensure the chocolate is fully incorporated.
- Return the seared chicken, along with any reserved juices from the plate, back into the skillet with the simmering sauce.
- Continue to simmer until the chicken is cooked through. This usually takes about 4 minutes more.
- Finally, taste the sauce and adjust the seasoning as desired with additional salt and pepper if needed.
Expert Tips & Tricks
While this recipe offers a glimpse into the magic of Oaxacan mole, its true depth often comes from a slower, more complex preparation. This version, likely adapted for expediency, provides a fantastic starting point. For those looking to delve deeper, consider toasting your dried chilies before grinding them for a more authentic smoky flavor. Blending in a handful of toasted nuts like almonds or pepitas can add a wonderful richness and texture to the sauce. A pinch of dried oregano or a small piece of burnt tortilla can also contribute to the nuanced complexity characteristic of traditional moles.
Serving & Storage Suggestions
This Oaxacan Chicken Mole is a dish that begs to be savored. Serve the saucy chicken atop fluffy steamed rice to soak up every last drop of that incredible sauce. A side of warm corn tortillas is also essential for scooping and enjoying this flavorful creation. If you find yourself with any leftovers, they are a gift! Store the cooled mole and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, or in a microwave, adding a splash of water or chicken broth if the sauce has thickened too much.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 309.8 kcal | N/A |
| Calories from Fat | N/A | 132 g |
| Total Fat | 14.7 g | 22 % |
| Saturated Fat | 3.1 g | 15 % |
| Cholesterol | 68.4 mg | 22 % |
| Sodium | 598 mg | 24 % |
| Total Carbohydrate | 17.3 g | 5 % |
| Dietary Fiber | 4.5 g | 18 % |
| Sugars | 9.8 g | 39 % |
| Protein | 30.3 g | 60 % |
Note: Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Variations & Substitutions
While chicken is the classic choice, this mole sauce can be wonderfully adapted. For a vegetarian option, consider braising firm tofu or hearty mushrooms in the sauce. If you’re looking for a different poultry experience, turkey or even pork would be delightful. The chocolate component is key, but the type can be adjusted; a bittersweet chocolate can add more depth, while a slightly sweeter dark chocolate can temper the heat of the chilies.
FAQs
Q: What makes Oaxacan mole so unique?
A: Oaxacan mole is renowned for its incredibly complex flavor profile, often incorporating a wide array of ingredients including chilies, spices, nuts, seeds, fruits, and even chocolate.
Q: Can I make the mole sauce ahead of time?
A: Absolutely. Mole sauces often benefit from sitting, allowing the flavors to meld. You can prepare the sauce a day or two in advance and gently reheat it before serving.
Q: Is this recipe spicy?
A: The spiciness will depend on the type of chili powder used. If you prefer a milder sauce, you can adjust the amount of chili powder or opt for a milder variety.
Q: What kind of chocolate should I use?
A: Unsweetened chocolate is traditional for its deep, bitter notes that balance the other flavors. However, you can experiment with dark chocolate (70% cacao or higher) for a slightly different but still delicious result.
Q: How can I thicken the mole sauce if it’s too thin?
A: Simmering uncovered for a longer period will help thicken the sauce. You can also create a slurry of cornstarch or masa harina mixed with water and stir it into the simmering sauce.
Final Thoughts
The journey into Oaxacan Chicken Mole is one of patience, discovery, and immense reward. This rendition offers a tantalizing introduction to a world of flavor that is both comforting and exciting. It’s a dish that tells a story with every bite, a culinary embrace from the heart of Mexico. I encourage you to embrace the process, to savor the aromas as they fill your kitchen, and to share this magnificent creation with loved ones. Serve it alongside a crisp, refreshing Mexican lager or a glass of earthy Mezcal to complete the experience. May your Oaxacan Chicken Mole be as rich and memorable as the memories it inspires.