How To make Chicken with Chocolate Sauce(Chicken Mole)

How To Make Healthy Mexican Chicken Mole || Chicken & Chocolate

If I told you one of my favourite flavour combinations were chicken and chocolate, you'd probably call me crazy. Well, let me introduce you to a good friend of mine, chicken mole. An iconic and widely recognized dish from Mexico.

Who knew polar opposite ingredients would marry to create such a profound and delicious flavour?

Looking for something to vamp up your culinary expertise in Mexican cuisine? Try my healthy chicken mole!

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♥️ Ingredients ♥️

Oven temperature: 200'C (390'F)

500g ( 1lb) Fresh cauliflower
2 eggs
2 tbs shredded coconut (optional)
1 tbsp nutritional yeast

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Easy Mexican Chocolate Chicken Mole [Simplified Recipe]

A scintillating blend of dark chocolate, red chilli and aromatic spices weave their magic in this Mexican Chicken Mole recipe. It’s deliciously tender AND easy enough to prepare for a mid-week dinner. Get the full measurements, tips and ideas to make it your own:

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☕️ About this recipe:

Mexican Chicken Mole (aka Mexican Chocolate Chicken) is a rich and decadent dish featuring aromatic spices and dark chocolate. Despite a “long” ingredient list, it’s surprisingly simple to make. You can even prepare the chocolate mole sauce in advance, or freeze for that next Mexican dinner.

Our wandering adventures haven’t quite led us to Mexico (yet!), but that doesn’t mean we can’t do a little kitchen adventuring at home in the meantime.

Traditional mole sauces call for a range of different types of chillies including pasilla/negro, puya, ancho and mulato. To keep things simple we’ve modified this recipe to make use of regular large dried red chillis (or small if you can’t find the big ones) since that's what we can most easily access at home. However, if you can get your hands on traditional chillies, we definitely encourage your own chilli mole experiments!

So with a little experimentation, we created a simplified version which is easy (and quick) to make for a mid-week dinner. The hardest part is chopping the onion – the rest is left to the blender and saucepan!

???? Ingredients:

For the Chicken:

1.5 kg chicken we used 4 wings and 4 legs, you can also use thighs or breast.
½ cup vegetable oil
3 cups chicken stock
½ cup orange juice 2 tbsp orange rind OR ½ cup water
Salt and pepper

For the Sauce:
6 dried long red chillis
1 onion diced
3 cloves garlic chopped
1 cinnamon stick
1 tsp oregano
½ tsp ground cumin
½ tsp allspice
½ tsp fennel seeds
¼ coriander seeds
¼ tsp ground nutmeg
¼ tsp ground cloves
1-2 tbsp peanuts crushed
1 tbsp pepitas
400 g passata
2-3 tbsp dried prunes or raisins
1 slice day old bread torn into chunks
60 g dark chocolate minimum 80% cocoa

To Serve:
flour or corn tortillas
fresh cilantro / coriander
red onion finely sliced
2 tbsp white sesame seeds garnish

????‍???? Recipe Steps:

00:00 - How to Make Mexican Chicken Mole
00:04 - Cook chillies, then soak to soften, retaining chilli oil
00:31 - Cook chicken in chilli oil
00:56 - Transfer chicken to saucepan or wok
01:10 - Simmer chicken in orange juice
01:21 - Add spices and other ingredients to chilli oil
02:01 - Add passata, stock and chillies, then simmer
02:30 - Remove cinnamon stick and blend sauce
02:39 - Add dark chocolate, melt and stir
02:50 - Shred chicken, then add to the sauce with juices and stock

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Chocolate Chicken Mole

Yields: 4 to 6 servings

Ingredients:
2 tbsp. olive oil
1 onion, chopped
3 tsp. minced garlic
1 chilpotle pepper in adobo sauce, chopped
1 cup raisins
2 (14.5 oz) cans chopped tomatoes
3 tbsp. creamy peanut butter
2 cups chicken broth
2 tsp. chili powder
½ tsp. cinnamon
1 tsp. salt
1 tsp. pepper
1 ½ oz. unsweetened chocolate
1 rotisserie chicken, meat removed and shredded
Flour tortillas for serving


Preparation Directions:
~ Heat oil in a large pot add onions and garlic, cook until onions are soft. Add chipotle pepper, raisins, and tomatoes, stirring to combine. Bring to a boil and simmer for 10 minutes. Add peanut butter, chicken broth, chili powder and cinnamon. Season with salt and pepper. Cook for an additional 15 minutes.
~ Add chocolate and stir until melted. Add chicken and heat through.
~ Serve with flour tortillas.

Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious

Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients.

Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop

Buy the metate chef Saúl uses for this recipe:

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Producer: Jonathan Bang
Director: Maria Paz Mendez Hodes
Director of Photography: Charlie Jordan
Editor: Phil Ceconi
Host: Saul Montiel

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Culinary Producer: Jessica Do
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Braised Chicken with Oaxacan Chocolate Mole Sauce by Food & Wine

Richly spiced and layered with complex flavors, Mexican mole sauce enlivens almost anything - and Food & Wine's version comes together beautifully with the help of a Le Creuset Braiser and Stainless Steel Fry Pan.

Braised Chicken with Oaxacan Chocolate Mole Sauce:
Stainless Steel Sale:
Braiser in Flame: