Mole Poblano with Chicken (Cinco de Mayo Recipe) – For May 5

The ancient corridors of Mexican culinary tradition echo with the whispers of mole poblano, a sauce that defies simple categorization.

Within its depths lie the secrets of pre-Hispanic cooking techniques melded with Spanish influences – a true testament to Mexico’s rich gastronomic heritage.

One might believe that chocolate has no place in savory dishes, yet mole poblano shatters such preconceptions with magnificent aplomb.

This particular iteration introduces a spark of brilliance: a splash of orange juice that dances through the traditional flavors, elevating them to unexpected heights.

Today, I’m gonna show you how you can make a simple yet amazing tasty dish i.e. Mole Poblano With Chicken for the occasion of Cinco De Mayo.

Ingredients Required To Make Mole Poblano with Chicken For Cinco De Mayo

For the Mole Sauce:

• 6 dried ancho chiles, stemmed and seeded
• 4 dried guajillo chiles, stemmed and seeded
• 3 dried chipotle chiles, stemmed and seeded
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds
• 1/4 cup almonds
• 2 corn tortillas, torn into pieces
• 3 tablespoons raisins
• 2 plum tomatoes, roasted
• 1 medium tomatillo, husked and roasted
• 1 medium onion, quartered and roasted
• 5 garlic cloves, unpeeled and roasted
• 3 tablespoons lard or vegetable oil
• 2 ounces Mexican chocolate, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander
• 1/4 teaspoon anise seeds
• 3 cups chicken broth
• 2 tablespoons fresh orange juice
• Salt to taste

For the Chicken:

• 8 chicken thighs and drumsticks, bone-in, skin-on
• 1 onion, quartered
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon salt
• Water to cover

For Serving:

• Toasted sesame seeds
• Steamed white rice
• Warm corn tortillas
• Orange wedges

Method To Make Mole Poblano with Chicken

Step 1: Toast the Dried Chiles

1. Heat a heavy skillet over medium heat (no oil needed).
2. Toast dried chiles for 10-15 seconds per side until fragrant but not blackened.
3. Place toasted chiles in hot water and let soak for 30 minutes.
4. Drain chiles, but save ½ cup of the soaking liquid.

Step 2: Toast Seeds, Nuts and Tortillas

1. In the same skillet, toast sesame seeds until golden (about 1 minute).
2. Toast almonds and pumpkin seeds until lightly browned (2-3 minutes).
3. Set toasted seeds and nuts aside to cool.
4. Tear corn tortillas into pieces and toast until golden and crisp.
5. Quickly toast raisins for about 30 seconds (be careful not to burn them).

Step 3: Roast Vegetables

1. Over an open flame or under a broiler, roast tomatoes, tomatillo, onion quarters, and unpeeled garlic until skins are charred.
2. Let cool, then peel the garlic.
3. Set all roasted vegetables aside.

Step 4: Blend the Mole Base

1. Add to a blender: rehydrated chiles, toasted nuts, seeds, tortillas, raisins, and all roasted vegetables.
2. Add some of the reserved chile liquid or chicken broth to help blending.
3. Puree until silky smooth, blending in batches if necessary.

Step 5: Cook the Mole Sauce

1. Heat lard or oil in a large, heavy pot over medium heat.
2. Strain the blended mixture through a fine-mesh sieve into the hot oil (careful of spattering).
3. Stir continuously for 10-15 minutes until the sauce darkens and thickens.
4. Add chocolate, cinnamon, cloves, coriander, and anise seeds.
5. Pour in remaining broth and reduce heat to low.
6. Simmer gently for 45 minutes, stirring occasionally to prevent sticking.
7. Add orange juice during the last 5 minutes of simmering.

Step 6: Cook the Chicken

1. While the mole simmers, place chicken pieces in a large pot with onion, crushed garlic, bay leaves, and salt.
2. Submerge in water and heat until it reaches a rolling boil.
3. Reduce heat and simmer for about 40 minutes until chicken is tender.
4. Remove chicken from cooking liquid.
5. Optional: Broil chicken for 3-4 minutes to crisp the skin.

Step 7: Combine and Serve

1. Pour mole sauce generously over the chicken pieces.
2. Sprinkle with toasted sesame seeds.
3. Serve with steamed white rice and warm corn tortillas.

Cultural Context and Serving Suggestions

Mole poblano traditionally appears at celebrations and special occasions throughout Mexico, particularly in the state of Puebla.

The complexity of flavors and labor-intensive preparation make it a dish reserved for moments of significance.

Might I suggest serving this resplendent creation with simple sides? The rice and tortillas mentioned earlier provide perfect companions, but a light salad of jicama, cucumber, and orange segments dressed with lime juice complements the richness beautifully.

Leftover mole sauce improves over several days as flavors meld and deepen.

Store it separately from any remaining chicken and reheat gently with a splash of broth to maintain its luscious consistency.

Final Thoughts

The preparation of authentic mole poblano represents a labor of love – a culinary meditation requiring patience and attention.

Your efforts yield not merely a meal but an experience that connects you with centuries of tradition.

The addition of orange juice breaks with strict traditionalism yet respects the spirit of innovation that has always characterized Mexican cuisine.

This small deviation creates a bright counterpoint to the rich, earthy qualities of the classic sauce.

Remember that mole, like many complex dishes, welcomes personalization.

Should you find yourself with an abundance of one chile variety but shortage of another, adaptations can be made.

The soul of mole lies not in rigid adherence to ingredients but in understanding the balance between sweet, spicy, bitter, and savory elements.

Buen provecho!