Mexican

Chicken Mole

Hard · 2 hr

Serves 6MexicanDairy-freeNut-free

Slow-simmered chicken in a complex sauce of dried chiles, chocolate and warm spices. Earthy, slightly sweet and deeply Mexican.

2 hrTotal time

6Serves

4Steps

MexicanCuisine

Method

Prep
Toast and soak chiles
Toast dried chiles briefly until fragrant. Cover with hot water and soak 20 minutes.
Why: Toasting unlocks smoky depth without burning.
Cook from here
Prep
Build the paste
Blend soaked chiles with onion, garlic, tomatoes and 250 ml soaking liquid until smooth.
Why: A smooth base prevents gritty sauce.
Cook from here
Finish
Fry the mole
Fry the paste in oil, stirring constantly, until it darkens and thickens, about 15 minutes.
Why: Frying cooks out raw chile flavour.
Cook from here
Finish
Simmer with chicken
Add stock, chocolate, cinnamon and oregano. Nestle in chicken. Cover and simmer 50 minutes until tender.
Why: Long simmering melds sweet, spicy and savoury notes.
Cook from here

If the sauce tastes bitter, balance with a teaspoon of brown sugar or a splash of cider vinegar.

Prep
Toast and soak chiles
Toast dried chiles briefly until fragrant. Cover with hot water and soak 20 minutes.
Why: Toasting unlocks smoky depth without burning.
Cook from here
Prep
Build the paste
Blend soaked chiles with onion, garlic, tomatoes and 250 ml soaking liquid until smooth.
Why: A smooth base prevents gritty sauce.
Cook from here
Finish
Fry the mole
Fry the paste in oil, stirring constantly, until it darkens and thickens, about 15 minutes.
Why: Frying cooks out raw chile flavour.
Cook from here
Finish
Simmer with chicken
Add stock, chocolate, cinnamon and oregano. Nestle in chicken. Cover and simmer 50 minutes until tender.
Why: Long simmering melds sweet, spicy and savoury notes.
Cook from here