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Ole’ Mole Chicken: A Deep Dive into a Symphony of Flavors

There are some dishes that feel like a warm embrace, a culinary hug that transports you back to cherished moments. For me, that dish is mole. I remember a time, years ago, when an unexpected group of friends descended upon my home, their laughter filling every corner. Panic, a fleeting guest in my kitchen, threatened to settle in, but then my gaze fell upon a modest package of chicken thighs and a mental rolodex of pantry staples. This “ole’ mole chicken” recipe, born from necessity, became an instant classic, a testament to how a few humble ingredients, treated with care, can transform into something truly extraordinary. Serving it with simple tortillas, creamy beans, fluffy rice, and a bright corn salad, I watched my guests’ eyes widen with delight, their contented murmurs a sweet reward. It’s a dish that proves you don’t need a Michelin star to create magic.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Yield: Enough mole sauce for 4 lbs of chicken
Dietary Type: Can be adapted to Gluten-Free (ensure spices and chocolate are GF)

Ingredients

This mole is a beautiful dance of spices, chiles, and a touch of sweetness, creating a sauce that is both complex and comforting.

For the Mole Paste:
- 1/4 cup sesame seeds
- 1/2 cup slivered almonds
- 1 dried New Mexico chile or 1 California dried chili
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 1/3 cup raisins
- 2 tablespoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon anise seed, crushed
- 1 cinnamon stick
For the Chicken and Sauce:
- 4 lbs chicken thighs
- 1 (14 ounce) can diced tomatoes (unflavored!)
- 2 cups water
- 1/4 cup tomato paste
- 1/4 cup tequila
- 1 ounce unsweetened chocolate, chopped up

Equipment Needed

You’ll want a few key tools to bring this mole to life:

A small, dry frying pan for toasting
A food processor or blender
A six-quart oven-proof pot with a lid
A plate for resting the chicken
A large serving dish

Instructions

The beauty of this mole lies in building layers of flavor, a process that is both rewarding and surprisingly straightforward.

Begin by toasting the sesame seeds in a small, hot frying pan over medium heat. Keep a close eye on them, swirling the pan frequently, until they turn a beautiful golden brown. This step is crucial for unlocking their nutty aroma and flavor. Promptly remove them from the pan to prevent burning.
In the same pan, toast the slivered almonds until they also achieve a lovely golden brown hue. Again, watch them closely, as they can go from perfect to burnt in an instant. Remove them from the pan. Don’t skip this toasting step; the toasted nuts and seeds add a depth of flavor that is irreplaceable.
Place the dried chili into the now empty frying pan. Heat it for a minute or two, just until it softens and becomes pliable. This awakens its inherent chile notes. Remove it from the pan.
Now, gather your aromatics and spices. In your six-quart oven-proof pot, combine the chopped onion, crushed garlic, raisins, chili powder, ground coriander, ground cloves, crushed anise seeds, the cinnamon stick, the toasted almonds, and the toasted sesame seeds. Add the softened dried chili to this mixture.
Prepare the chicken. Rinse the chicken thighs under cool water and then pat them thoroughly dry with paper towels. This helps to achieve a better sear and prevents steaming. Place the chicken thighs on top of the spice and onion mixture in the pot.
Pour in the diced tomatoes, making sure they are unflavored. Next, add the 2 cups of water.
In a small bowl, mix the tomato paste with the tequila. This creates a concentrated base that adds both richness and a subtle complexity. Pour this mixture over the chicken.
Cover the pot tightly with its lid. Place the pot in a preheated oven at 325°F (160°C). Cook for 2 hours.
During the cooking process, it’s important to check the pot every 20 minutes to ensure there is still adequate liquid. If the liquid level appears low, you can add a little more water, about 1/4 cup at a time, to prevent the mole from drying out.
Once the chicken is tender and easily pulls away from the bone (this should be around the 2-hour mark), carefully remove the chicken thighs from the pot and place them onto a clean plate.
From the remaining mixture in the pot, remove and discard the cinnamon stick and the stem of the dried chile.
Transfer the rest of the cooked ingredients from the pot into a food processor. Process until the mixture is smooth. If you don’t have a food processor, a blender will work just as well, though you may need to do this in batches.
Add the chopped unsweetened chocolate to the smooth mole paste in the food processor. Pulse it twice to incorporate.
Allow the mixture to sit for a few minutes; the residual heat from the mole will help the chocolate melt.
After the chocolate has begun to melt, whirl the mixture a few more times in the food processor until it is thoroughly blended and smooth.
While the sauce is resting, remove the skin from the cooked chicken thighs (if desired) and shred the chicken into bite-sized pieces. Place the shredded chicken into a large serving dish.
Pour the luscious mole sauce over the shredded chicken.
Prepare yourself to enter a realm of culinary bliss. Serve with warm corn tortillas and perhaps another shot of tequila. Cooked chayote squash makes for a delightful and refreshing accompaniment to this rich dish.

Expert Tips & Tricks

Toasting is Key: Don’t rush the toasting of the sesame seeds and almonds. This is where a significant portion of the mole’s nutty depth comes from. They should be fragrant and visibly golden brown.
Chile Choice: New Mexico chiles offer a mild, fruity heat, while California chiles tend to be a bit earthier. Both are excellent choices and will contribute beautifully to the mole. If you prefer more heat, you can add a dried arbol chile, but be mindful of its intensity.
Unsweetened Chocolate: Using unsweetened chocolate is vital. It provides the characteristic richness and depth of flavor without adding unwanted sweetness that could unbalance the complex spice profile.
Liquid Check: Vigilantly checking the liquid level during the 2-hour cook time is crucial. A dry mole is a sad mole, so a little extra water added sparingly will ensure a beautifully moist outcome.
Smoothness: For an ultra-smooth mole, you can pass the sauce through a fine-mesh sieve after processing in the food processor. This will catch any stray bits of chile skin or seeds.
Make Ahead Magic: Mole is a dish that actually improves with time. You can make the mole sauce a day or two in advance and store it in the refrigerator. Reheat it gently on the stovetop before shredding and coating the chicken.

Serving & Storage Suggestions

This ole’ mole chicken is a showstopper. Serve it generously in a deep bowl, ensuring each piece of chicken is coated in the rich, dark sauce. Garnish with a sprinkle of toasted sesame seeds and perhaps a few fresh cilantro leaves for a pop of color. Alongside, offer warm corn tortillas for scooping, a simple bowl of Mexican rice, and perhaps some refried beans. A refreshing cucumber and jicama salad or some pickled red onions would also provide a welcome contrast.

Leftovers are a treasure! Store any remaining mole chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and deepen. To reheat, gently warm the mole chicken and sauce on the stovetop over low heat, adding a splash of water or broth if it seems too thick. It can also be reheated in a covered dish in a 300°F (150°C) oven until warmed through. For longer storage, mole chicken freezes beautifully for up to 2-3 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 kcal	N/A
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%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

Poultry Power: While chicken thighs are traditional and wonderfully forgiving, this mole is also superb with chicken legs or even a whole cut-up chicken. For a leaner option, turkey breast can be used, though it may require a slightly shorter cooking time to prevent drying out.
Vegetarian Delight: For a vegetarian version, substitute the chicken with firm tofu or hearty chunks of roasted sweet potato and zucchini. Ensure your mole paste and chocolate are vegetarian-friendly.
Spice Level: If you love heat, consider adding a dried chipotle pepper along with the New Mexico or California chile for a smoky, spicier kick.
Nut-Free: For those with nut allergies, omit the slivered almonds and increase the sesame seeds slightly, or substitute with pepitas (pumpkin seeds) for a similar texture and flavor profile.
Sweetness Adjustment: If you prefer a slightly sweeter mole, you can add an extra tablespoon of raisins or a teaspoon of piloncillo (Mexican brown sugar) during the blending stage.

FAQs

Q: Can I make the mole paste ahead of time?
A: Absolutely! The mole paste can be made a day or two in advance and stored in an airtight container in the refrigerator. This allows the flavors to deepen even further.

Q: How do I know when the chicken is tender?
A: The chicken is tender when it easily pulls away from the bone. You can gently poke it with a fork; it should yield with minimal resistance.

Q: My mole sauce seems too thick. What should I do?
A: If your mole sauce is too thick after blending, you can thin it out by gradually stirring in more warm water or chicken broth, a tablespoon at a time, until you reach your desired consistency.

Q: Is it essential to use tequila?
A: While tequila adds a unique depth and authentic flavor, you can substitute it with a dry sherry or even a bit of brandy if it’s unavailable. Some people even omit it entirely with good results, though the complexity might be slightly reduced.

Q: What makes this mole so special?
A: The magic of this mole lies in the careful toasting of the nuts and seeds, the blend of aromatic spices, the subtle sweetness from the raisins, and the rich depth from the unsweetened chocolate, all working in harmony to create a truly complex and satisfying sauce.

Final Thoughts

This ole’ mole chicken is more than just a recipe; it’s an experience. It’s a journey into the heart of Mexican culinary tradition, a dish that speaks of patience, depth, and profound flavor. Whether you’re hosting unexpected guests or simply craving a taste of something extraordinary, this mole is sure to impress. Don’t be intimidated by its complexity; the process is as rewarding as the final dish. Gather your ingredients, embrace the aromas as they fill your kitchen, and prepare to savor every delicious, soul-warming bite. I invite you to try this recipe, share your own memories it evokes, and perhaps discover your own culinary magic. ¡Buen provecho!

ole’ mole chicken Recipe