Oaxacan Chicken Mole
Immerse yourself in the rich, complex flavors of Oaxacan cuisine with this traditional Oaxacan Chicken Mole recipe. Featuring tender bone-in chicken thighs simmered in a luxurious, velvety mole sauce, this dish is a true celebration of bold spices and deeply layered ingredients. The sauce is crafted with a blend of dried ancho, guajillo, and pasilla chiles, roasted tomatoes, Mexican chocolate, and aromatic spices like cinnamon and cloves, delivering a unique balance of smoky, sweet, and savory notes. Toasted almonds, sesame seeds, and raisins add depth and texture, while a fried corn tortilla lends a traditional touch. Perfectly paired with steamed rice or warm corn tortillas, this authentic recipe brings the heart of Oaxaca to your table, making it a show-stopping entrée for special occasions or weeknight indulgence. Savor the artistry of mole-making in every bite!
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on preferred)
- 3 pieces dried ancho chiles
- 3 pieces dried guajillo chiles
- 3 pieces dried pasilla chiles
- 2 medium Roma tomatoes
- 1 medium onion
- 4 cloves garlic cloves
- 2 tablespoons raw almonds
- 2 tablespoons sesame seeds
- 2 tablespoons raisins
- 1 piece corn tortilla
- 2 ounces Mexican chocolate
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 4 cups chicken stock
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons pepper
Directions
Step 1
Toast the dried chiles (ancho, guajillo, pasilla) in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove from the skillet and set aside.
Step 2
Bring 2 cups of water to a boil, then remove from heat. Submerge the toasted chiles in the hot water and let them soften for 15-20 minutes. Once soft, remove the stems and seeds.
Step 3
In the same skillet, add 1 tablespoon of vegetable oil. Toast the almonds, sesame seeds, and raisins until lightly golden. Remove and set aside.
Step 4
Roast the Roma tomatoes directly over a gas flame or under a broiler until charred and softened. Peel off the skins. Roughly chop the onion and garlic.
Step 5
Tear the corn tortilla into small pieces. In the skillet, fry the tortilla pieces in remaining oil until crisp. Remove and set aside.
Step 6
Blend the softened chiles, roasted tomatoes, onion, garlic, toasted almonds, sesame seeds, raisins, fried tortilla pieces, cinnamon, and cloves in a blender with 2 cups of chicken stock until smooth. Strain the mixture through a fine-mesh sieve for a silky texture.
Step 7
In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chile mixture and cook, stirring frequently, for 5-7 minutes to deepen the flavor.
Step 8
Stir in the remaining chicken stock and add the Mexican chocolate. Stir until the chocolate is fully melted and the mole is smooth. Season with salt and pepper to taste.
Step 9
Simmer the mole on low heat for 45 minutes, stirring occasionally to prevent sticking.
Step 10
Meanwhile, season the chicken thighs with salt and pepper. In a separate skillet, sear the chicken on both sides until golden brown. Add the seared chicken to the pot of mole sauce.
Step 11
Simmer the chicken in the mole sauce over low heat for an additional 30-40 minutes until the chicken is tender and fully cooked.
Step 12
Serve the chicken mole over steamed rice or with warm corn tortillas, garnished with additional sesame seeds if desired.
Nutrition Facts
| Serving size | 2577.7 grams (2577.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2945 |
| Total Fat 177.40g | 227% |
| Saturated Fat 42.90g | 215% |
| Polyunsaturated Fat 23.30g | |
| Cholesterol 649mg | 216% |
| Sodium 3466mg | 151% |
| Total Carbohydrate 154.00g | 56% |
| Dietary Fiber 36.30g | 130% |
| Total Sugars 63.40g | |
| Protein 200.20g | 400% |
| Vitamin D 78IU | 390% |
| Calcium 437mg | 34% |
| Iron 23mg | 130% |
| Potassium 4205mg | 89% |
Source of Calories