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Cover: A dish for all seasons

04May 12

Mexican Chicken Mole, Puebla Style

Mexican Chicken MoléThe 5th May is a special day in Mexico.  Mexican pride and heritage are celebrated in the Cinco de Mayo festival, when Mexican chicken mole, Puebla style is often cooked up communally.

Puebla is one of the three states that claim to be the founder of mole.  There are myths and legends surrounding the origin of the dish.  You can find out more if you want to because they are rather fascinating.

For some people, mole might be an acquired taste because it combines many interesting flavours such as chocolate and chicken. These two ingredients might not normally go together, but in mole and in this chicken thighs with a chilli chocolate sauce recipe, they are absolutely fantastic!

What you need:

  • 400g chicken breast pieces, skinless
  • 400g chicken thighs, boneless, skinless
  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 garlic cloves, finely sliced
  • 2 dried ancho chillies, torn into 3cm pieces
  • 700ml hot chicken stock
  • 30g sultanas
  • 1 medium tomato, coarsely chopped
  • 3 tbsp almond flakes, toasted
  • The zest of 1 orange
  • 15g unsweetened cocoa powder
  • Pinch of salt
  • Twist of black pepper
  • White rice or enchiladas to serve

What to do:

  1. Heat the oil on the hob in a cast iron-style casserole dish.  Add the onion and fry for 5 minutes on a medium to high heat, until the onions begin to soften.  Sprinkle over the cumin, coriander and cinnamon and stir in, cooking for a further minute.
  2. Add the garlic and chilli to the pan and fry on for a couple of minutes until the chilli softens.  Stir in the chicken stock.  Now add the tomato, sultanas, sliced almonds and orange zest to the pan and combine.  Bring the sauce up to the boil.
  3. Add the chicken pieces, cover the pan and reduce the heat to a simmer, cooking for around 10-15 minutes or until the chicken is thoroughly cooked.  Remove the chicken from the pan and shred it with 2 forks.  Put it to one side.
  4. Add the chocolate to the sauce, and let it melt.  Whizz the sauce with a hand blender until smooth.  Reduce the sauce over a medium heat for around 20 minutes.  Add the chicken back to the pan, season with salt and pepper, and serve with white rice or in enchiladas.

15 minutes to prepare, around 45 minutes to cook

Makes 3-4 servings

A little more about ancho chillies:  Ancho means ‘wide’ in Spanish.  These are dried; deep reddish brown chilli peppers about 7.5cm wide and 10cm long which have a sweet, hot flavour.  When fresh, they are called poblanos.  Anchos are flat, wrinkled, and heart-shaped.

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3 comments

  1. So yummy!!

    Reply
  2. On my trip to Mexico I gained 5kg, I could never get enough of mexican mole – Mexican food is the best!

    Reply
  3. I strongly reccomend visiting Puebla! Amazing city, people and FOOD!!

    Reply

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