Authentic Chicken Mole recipe

Sure, here’s an authentic Chicken Mole recipe:

Ingredients

For the Chicken:

• 1 whole chicken, cut into pieces
• 1 onion, halved
• 2 garlic cloves
• 1 bay leaf
• Salt, to taste
• Water, enough to cover the chicken

For the Mole Sauce:

• 3 dried ancho chiles
• 3 dried pasilla chiles
• 2 dried mulato chiles
• 2 dried chipotle chiles
• 1/4 cup raisins
• 1/4 cup almonds
• 1/4 cup peanuts
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds (pepitas)
• 1 small corn tortilla, torn into pieces
• 1 slice of white bread, torn into pieces
• 1 small ripe plantain, sliced
• 1 cinnamon stick
• 3 cloves
• 3 black peppercorns
• 1/2 teaspoon anise seeds
• 1/4 teaspoon coriander seeds
• 1/4 cup lard or vegetable oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 4 tomatoes, chopped
• 1 tablet of Mexican chocolate (about 3.1 oz), chopped
• 2-3 cups chicken broth (reserved from cooking the chicken)
• Salt and sugar, to taste

Instructions

Prepare the Chicken:

1. In a large pot, add the chicken pieces, halved onion, garlic cloves, bay leaf, and salt. Cover with water and bring to a boil.
2. Reduce heat and simmer until the chicken is cooked through, about 45 minutes. Remove chicken and set aside. Reserve the broth.

Prepare the Mole Sauce:

1. Toast the dried chiles (ancho, pasilla, mulato, and chipotle) in a dry skillet over medium heat until fragrant, about 1-2 minutes per side. Be careful not to burn them.
2. Remove stems and seeds from the chiles, then soak them in hot water for about 30 minutes until softened. Drain.
3. In the same skillet, toast the raisins, almonds, peanuts, sesame seeds, and pumpkin seeds until golden brown. Set aside.
4. In the skillet, fry the torn pieces of tortilla, bread, and plantain until browned. Set aside.
5. Toast the cinnamon stick, cloves, black peppercorns, anise seeds, and coriander seeds until fragrant. Grind these spices in a spice grinder or mortar and pestle.
6. Heat lard or vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until translucent.
7. Add the chopped tomatoes and cook until softened.
8. Add the soaked chiles, toasted nuts and seeds, fried tortilla, bread, plantain, ground spices, and Mexican chocolate. Stir to combine.
9. Transfer the mixture to a blender, working in batches if necessary, and add enough chicken broth to blend to a smooth consistency.
10. Return the blended sauce to the pot and simmer over low heat, stirring frequently, for about 30-40 minutes. Add more chicken broth if the sauce is too thick.
11. Season with salt and sugar to taste.

Serve:

1. Add the cooked chicken pieces to the mole sauce and simmer until heated through.
2. Serve the chicken mole with rice, warm tortillas, and a sprinkle of sesame seeds on top.

Enjoy your authentic Chicken Mole!