Chicken mole is one of the most emblematic and traditional recipes of Mexico, recognized for its complex flavor and rich cultural history. Mole, which means "sauce" in Nahuatl, has its roots in the pre-Hispanic era and was perfected during the colonial period with the influence of European ingredients and techniques. This dish combines chilies, spices, chocolate, and other ingredients to create a thick and flavorful sauce that is generally served with chicken.
In other Latin American countries, although mole is not as common as in Mexico, there are variants with local ingredients that also use rich and spicy sauces to accompany meats. In some regions, it is simply known as "mole sauce" or "chicken in mole," while in other countries, there are similar dishes that combine chocolate with spices to enhance traditional flavors.
How to prepare Chicken Mole II
Ingredients: Unsifted flour, chili powder, salt, pepper, onion, frying chickens, vegetable oil, garlic, water, canned tomatoes, green chilies, semi-sweet chocolate chips, tomato puree, instant chicken bouillon cube, and peanuts.
Step 1: In a large bowl or a plastic bag, mix the flour, 1 measuring tablespoon of chili powder, salt, and pepper.
Step 2: Add the chicken pieces.
Step 3: Coat well so the chicken is impregnated with the mixture.
Step 4: Heat the oil in a large skillet.
Step 5: Brown half of the chicken pieces on all sides over medium heat.
Step 6: Drain well on paper towels to remove excess oil.
Step 7: Repeat the process with the remaining chicken.
Step 8: In a small skillet, sauté the onion and garlic until golden brown.
Step 9: Return the chicken to the skillet.
Step 10: Add the water.
Step 11: Simmer, covered, for approximately 35 to 40 minutes or until the chicken is tender.
Step 12: Transfer the chicken to a serving platter and cover with the chocolate mole sauce.
Step 13: Garnish each serving with chopped peanuts.
Chocolate mole sauce: In a small saucepan, combine the tomatoes and green chilies, tomato puree, semi-sweet chocolate chips, the remaining chili powder, and the bouillon concentrate.
Cook over low heat until the chocolate chips melt and the sauce is very hot.
This recipe yields 6 to 8 servings and approximately 3 1/2 cups of sauce.
