Classic Chicken Mole Negro
This deeply complex mole negro is made with a blend of dried chiles, dark chocolate, and warm spices slow-cooked into a sauce that is unlike anything else in Mexican cuisine. It is a dish that rewards patience and cannot be made well in a hurry.
Tender chicken thighs simmered in a rich dark mole sauce made with chiles and chocolate.
Nutrition per serving
Ingredients
protein
sauce
Instructions
Toast and Rehydrate the Chiles
Toast mulato chiles in a dry heavy skillet over medium heat for 45 seconds per side until they darken and become fragrant but do not burn. Transfer to a bowl and cover with boiling water. Soak for 20 minutes until completely softened then drain.
Build the Mole Base
Char the quartered onion directly on the dry skillet until blackened in spots. Blend the soaked chiles with charred onion, cumin, and 2 cups of chicken broth until completely smooth. Strain through a fine mesh sieve pressing hard to extract all the liquid.
Cook the Mole Sauce
Heat a tablespoon of oil in a deep heavy pot over medium-high heat. Pour in the strained chile puree carefully as it will splatter. Cook stirring constantly for 5 minutes. Add remaining broth and dark chocolate and stir until the chocolate melts completely into the sauce. Simmer on low for 25 minutes.
Simmer the Chicken in Mole
Season chicken thighs with salt and nestle them into the simmering mole sauce. Cover partially and cook over low heat for 35 minutes until the chicken is cooked through and the sauce has thickened considerably. Serve over rice with warm tortillas and sesame seeds on top.
Substitutions
Common mistakes
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