Mexican Chicken Mole Negro

Introduction

Get ready to embark on a culinary journey with our incredible Mexican Chicken Mole Negro! This dish is a true masterpiece of Mexican cuisine, famous for its rich, complex flavors and deep, dark color. Imagine tender chicken bathed in a velvety sauce, bursting with notes of smoky chiles, aromatic spices, nuts, seeds, and a hint of dark chocolate. It’s an unforgettable experience for your taste buds.

Now, we know Mole Negro might sound intimidating, but don’t let its reputation fool you. While it has many ingredients, our recipe breaks down each step into simple, manageable tasks. You’ll find the process incredibly rewarding, and the effort you put in will be well worth the incredible flavor you achieve. It’s a labor of love, but one that is surprisingly approachable for the home cook.

So, clear your afternoon, put on some music, and prepare to create something truly spectacular. This Mole Negro is more than just a meal; it’s an experience to savor and share. We promise, once you taste this homemade version, you’ll be so proud of what you’ve created. Let’s get cooking!

Cooking Time & Prep Time

• Prep Time: 60 minutes
• Cooking Time: 150 minutes
• Total Time: 210 minutes

Small tip: You can prepare the chicken broth and toast the chiles the day before to cut down on prep time on cooking day.

Ingredients

This recipe makes 6 generous servings.

For the Chicken

• 6 bone-in, skin-on chicken thighs and drumsticks (about 3-4 lbs total)
• 1 large white onion, cut into quarters
• 4 cloves garlic, peeled
• 1 teaspoon salt
• ½ teaspoon black peppercorns
• 2 bay leaves
• 8 cups water (or enough to cover chicken)

For the Mole Negro Sauce

• 6 dried Ancho chiles, stemmed and seeded
• 6 dried Mulato chiles, stemmed and seeded
• 6 dried Pasilla chiles, stemmed and seeded
• 2 dried Chipotle chiles, stemmed and seeded (optional, for heat)
• ¼ cup sesame seeds, plus 1 tablespoon for garnish
• ¼ cup blanched almonds
• ¼ cup raw peanuts
• 2 tablespoons pumpkin seeds (pepitas)
• ½ cup raisins
• 2 tablespoons lard or vegetable oil
• 1 medium white onion, roughly chopped
• 4 cloves garlic, peeled
• 2 ripe Roma tomatoes, roughly chopped
• 1 small plantain, peeled and sliced (about ½ cup)
• 2 corn tortillas, torn into pieces
• 3 whole cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 1 ounce Mexican chocolate (or good quality dark chocolate, 70% cacao), roughly chopped
• 1 teaspoon salt, or to taste
• 2-3 cups reserved chicken broth

For Garnish (Optional)

• 1 tablespoon toasted sesame seeds
• Fresh cilantro, chopped

Step-by-Step Instructions

1. Step 1: Cook the Chicken

   Place the chicken pieces, quartered onion, 4 cloves garlic, 1 teaspoon salt, peppercorns, and bay leaves in a large pot. Cover with 8 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the chicken is tender and cooked through.

   Small tip: Skim off any foam that rises to the surface during the first few minutes of simmering for a clearer broth.

2. Step 2: Prepare the Chiles

   While the chicken cooks, prepare your chiles. Heat a dry skillet over medium heat. Toast the dried Ancho, Mulato, Pasilla, and Chipotle chiles for 1-2 minutes per side, pressing them flat with a spatula, until fragrant. Be careful not to burn them, as this will make the mole bitter.

   Small tip: Toasting chiles awakens their flavor. Make sure your kitchen is well-ventilated!

3. Step 3: Soften the Chiles

   Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for 20-30 minutes, or until they are soft and pliable. Drain the chiles, reserving about a cup of the soaking liquid for later if needed.

4. Step 4: Toast Seeds and Nuts

   In the same dry skillet, toast the ¼ cup sesame seeds, almonds, peanuts, and pumpkin seeds separately until lightly golden and fragrant. Watch them closely, as nuts and seeds can burn quickly. Remove and set aside.

   Small tip: Toasting each type of nut and seed separately ensures even toasting, as they have different cooking times.

5. Step 5: Sauté Aromatics and Thickeners

   Heat 2 tablespoons of lard or oil in a large pot or Dutch oven over medium heat. Add the chopped onion, 4 cloves garlic, chopped tomatoes, sliced plantain, and torn tortillas. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are softened and slightly browned.

6. Step 6: Combine and Simmer Sauce Ingredients

   To the pot with the sautéed aromatics, add the softened chiles, toasted nuts and seeds, raisins, whole cloves, cinnamon, cumin, oregano, and thyme. Pour in 2 cups of the reserved chicken broth. Bring to a gentle simmer, then remove from heat and let cool slightly.

7. Step 7: Blend the Mole Sauce

   Carefully transfer the cooled sauce mixture to a blender. Blend until completely smooth. This may take several minutes and you might need to do it in batches. Add more chicken broth (or reserved chile soaking liquid) if needed to achieve a smooth, pourable consistency.

   Small tip: Blend for longer than you think you need to. A truly smooth mole is key to its luxurious texture.

8. Step 8: Strain the Mole Sauce (Optional but Recommended)

   For an extra silky smooth mole, pass the blended sauce through a fine-mesh sieve into a clean pot. Use a spatula to push as much of the sauce through as possible, discarding any remaining solids. This step removes any tiny bits of chile skin or seeds.

9. Step 9: Simmer the Mole

   Return the strained mole sauce to the pot. Stir in the chopped Mexican chocolate and 1 teaspoon of salt. Bring the sauce to a gentle simmer over low heat, stirring frequently. Continue to simmer for at least 30-45 minutes, allowing the flavors to meld and deepen. The sauce will thicken as it simmers.

   Small tip: The longer the mole simmers, the more the flavors develop and marry. Don’t rush this step!

10. Step 10: Combine Chicken and Mole

    Once the chicken is cooked, remove it from the broth and set aside. Skim any excess fat from the chicken broth. Add the cooked chicken pieces directly into the simmering mole sauce. Stir gently to coat the chicken completely. Let it simmer for another 15-20 minutes, allowing the chicken to absorb the rich flavors of the mole.

11. Step 11: Serve and Garnish

    Taste the mole and adjust salt if necessary. Serve the Mexican Chicken Mole Negro hot, garnished with a sprinkle of toasted sesame seeds and fresh cilantro, if desired. Enjoy your culinary masterpiece!

Tips & Variations

• Gluten-Free Option: This recipe is naturally gluten-free! Just ensure your chicken broth and chocolate are certified gluten-free.
• Vegan/Vegetarian Option: Replace chicken with hearty vegetables like roasted sweet potatoes, cauliflower florets, or thick slices of portobello mushrooms. Use vegetable broth instead of chicken broth.
• Add More Vegetables or Protein: Feel free to add cooked carrots, potatoes, or bell peppers to the mole during the last 30 minutes of simmering. Cooked pork or turkey can also be used instead of chicken.
• Spicy Version: Increase the number of Chipotle chiles or add a few Arbol chiles when toasting. You can also add a pinch of cayenne pepper to the sauce for an extra kick.
• Flavor Tip: For an even richer, deeper flavor, consider adding a small piece of piloncillo (Mexican brown sugar cone) or a teaspoon of brown sugar to the sauce as it simmers. This balances the chile and chocolate notes beautifully.

Nutritional Information

Approximate values per serving (based on 6 servings):

• Calories: 650 kcal
• Protein: 45g
• Carbohydrates: 40g
• Fat: 35g

Please note: These values are approximate and may vary depending on specific ingredients used and portion sizes.

Health Benefits

Mexican Chicken Mole Negro is not only delicious but also packs some wonderful health benefits, thanks to its diverse ingredients.

The star ingredients, dried chiles, are rich in vitamins, particularly Vitamin A and C, and antioxidants. They also contain capsaicin, which is known for its anti-inflammatory properties and can even boost metabolism.

Dark chocolate, another key component, is a powerful source of antioxidants. It’s also known to improve heart health and can even enhance mood. Choosing a high-cacao percentage chocolate maximizes these benefits.

The nuts and seeds in mole, like almonds, peanuts, and sesame seeds, contribute healthy fats, protein, and fiber. They are packed with essential minerals such as magnesium, zinc, and iron, supporting overall bodily functions and energy levels.

Chicken provides a lean source of high-quality protein, essential for muscle repair and growth. It also offers B vitamins, which are crucial for energy production and nerve function.

Serving Suggestions

• Serve your Mole Negro with warm corn tortillas for scooping up every last drop of that amazing sauce.
• It pairs wonderfully with a side of fluffy Mexican rice or a simple cilantro-lime rice.
• Offer a fresh green salad or a simple side of black beans to complement the richness of the mole.
• For meal prep, make a big batch of mole sauce and store it separately. Cook fresh chicken or vegetables to add to the sauce throughout the week.

Storage Tips

Leftover Chicken Mole Negro keeps beautifully in an airtight container in the refrigerator for up to 3-4 days. It’s one of those dishes that often tastes even better the next day as the flavors continue to meld. You can also freeze the mole sauce (without the chicken) for up to 3 months; thaw it overnight in the fridge before reheating. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth or water if it’s too thick, until heated through.

Conclusion

Congratulations, chef! You’ve just created a truly authentic and incredibly flavorful Mexican Chicken Mole Negro. This dish is a testament to the beauty of slow cooking and the magic that happens when diverse ingredients come together in harmony.

We know it’s a project, but the deep, complex flavors and the sheer satisfaction of making this traditional dish from scratch are absolutely priceless. Every spoonful is a celebration of Mexican culinary heritage.

So go ahead, share this masterpiece with your family and friends. Gather around the table, savor each bite, and bask in the wonderful aromas filling your home. You’ve earned it!