Mole Negro con Pollo

Nutrition · per serving

Steps

1. 1

   Start the chicken first to build a quick broth. Put the bone-in chicken thighs, water, halved onion, smashed garlic, bay leaf, and salt in a saucepan. Bring just to a simmer, skimming any foam, then cook gently for 20 minutes until the chicken is just cooked through but still juicy. Lift out the chicken and keep warm. Strain and reserve 450 ml broth for the mole.

   500 g bone-in chicken thighs900 ml water120 g white onion, halved3 cloves garlic cloves, smashed1 bay leaf8 g fine salt
2. 2

   While the chicken cooks, toast the dried mulato, pasilla, and ancho chillies in a dry skillet over medium heat for 10-15 seconds per side until fragrant and pliable; do not let them blacken or the mole will taste bitter. Cover the toasted chillies with hot water in a bowl and soak for 10 minutes, then drain.

   25 g dried mulato chillies, stemmed and seeded20 g dried pasilla chillies, stemmed and seeded20 g dried ancho chillies, stemmed and seeded
3. 3

   In the same skillet, heat the lard or oil over medium. Fry the torn tortilla and bread until deep golden. Fry the sliced plantain until caramelised at the edges. Fry the sliced onion, chopped tomato, and garlic cloves until well browned and softened. Remove each item as it is ready so nothing scorches.

   35 g lard or neutral oil1 small (25 g) corn tortilla, torn35 g bolillo or white bread, torn80 g ripe plantain, sliced80 g white onion, sliced120 g tomato, chopped2 cloves garlic cloves
4. 4

   Toast the almonds, pumpkin seeds, and sesame seeds in the dry skillet until aromatic and lightly coloured. Add the raisins for 20-30 seconds just until they puff slightly. Toast the cinnamon, cloves, peppercorns, allspice, oregano, thyme, cumin seeds, and anise seeds briefly until fragrant.

   20 g whole almonds20 g raw pumpkin seeds18 g sesame seeds20 g raisins3 g Mexican cinnamon stick2 whole cloves8 black peppercorns3 whole allspice berries1 g dried oregano1 g dried thyme1 g cumin seeds1 g anise seeds
5. 5

   Blend the soaked chillies with the fried tortilla, bread, plantain, onion, tomato, garlic, toasted nuts and seeds, raisins, toasted spices, and 250 ml of the reserved chicken broth until completely smooth. Blend in batches if needed, scraping down the jar; a very smooth puree is essential for a refined mole texture.

   25 g dried mulato chillies, stemmed and seeded20 g dried pasilla chillies, stemmed and seeded20 g dried ancho chillies, stemmed and seeded1 small (25 g) corn tortilla, torn35 g bolillo or white bread, torn80 g ripe plantain, sliced80 g white onion, sliced120 g tomato, chopped2 cloves garlic cloves20 g whole almonds20 g raw pumpkin seeds18 g sesame seeds20 g raisins3 g Mexican cinnamon stick2 whole cloves8 black peppercorns3 whole allspice berries1 g dried oregano1 g dried thyme1 g cumin seeds1 g anise seeds450 ml reserved chicken broth
6. 6

   Return the skillet or a heavy pot to medium-low heat with any remaining fat. Pour in the blended mole carefully; it may splutter. Cook, stirring constantly, for 8-10 minutes until the paste darkens, thickens, and the fat begins to separate slightly. This frying step concentrates the flavour and removes any raw taste from the chillies and tomato.

   35 g lard or neutral oil
7. 7

   Add the remaining reserved chicken broth a little at a time to reach a thick but spoonable sauce. Stir in the chopped chocolate, salt, and piloncillo or brown sugar. Simmer gently for 8 minutes, stirring often, until glossy and balanced; the mole should taste deep, lightly sweet, gently bitter, and warmly spiced rather than hot.

   450 ml reserved chicken broth20 g Mexican chocolate or dark chocolate 70%, chopped3 g, or to taste fine salt8 g piloncillo or brown sugar
8. 8

   Return the cooked chicken thighs to the sauce and spoon the mole over them. Simmer very gently for 4-5 minutes so the chicken absorbs flavour without overcooking. If the sauce tightens too much, loosen with a splash of hot broth or water.

   500 g bone-in chicken thighs
9. 9

   Rest the mole off the heat for 5 minutes, then serve the chicken coated generously with sauce and finish with toasted sesame seeds. Traditionally, it is excellent with rice and warm tortillas.

   6 g sesame seeds, toasted

Origin & History

Mole negro is one of the great ceremonial sauces of Oaxaca, especially associated with festive cooking and important family gatherings. Traditional versions can include dozens of ingredients and take many hours, combining indigenous techniques with ingredients introduced during the colonial period, such as certain spices and chocolate.