Chicken Mole with Mexican Rice
Comfort Food
Party-Ready
Prep Time
2 hours
Calories
750 kcal (est.)
Difficulty
Hard
Ingredients
- For the Chicken and Sauce:
- 4 chicken drumsticks or thighs
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 cloves garlic
- 1/4 cup unsalted peanuts
- 1/4 cup almonds
- 2 tbsp sesame seeds, plus extra for garnish
- 1/4 cup raisins
- 1 large tomato, roughly chopped
- 1 bolillo roll or 1 slice of bread, torn
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground anise seed
- 1/2 oz Mexican chocolate, chopped
- 2-3 dried ancho chilies, stemmed and seeded
- 1-2 dried mulato chilies, stemmed and seeded
- 1-2 dried pasilla chilies, stemmed and seeded
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- For the Mexican Rice:
- 1 cup long-grain white rice
- 1 tbsp olive oil
- 1/2 onion, finely diced
- 1 clove garlic, minced
- 1 cup chicken broth or water
- 1/2 cup tomato sauce or pureed tomatoes
- 1/2 cup corn kernels (fresh or frozen)
- Salt to taste
- For Serving:
- Warm corn tortillas
- Sliced red onion
- Mexican crema or sour cream
Instructions
- For the Chicken: Season chicken drumsticks/thighs with salt and pepper. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Brown chicken on all sides, then remove and set aside. Keep any rendered fat in the pot.
- For the Mole Sauce Base: In the same pot, add onion and garlic; sauté until softened, about 5 minutes. Add peanuts, almonds, 2 tbsp sesame seeds, and raisins; toast for 2-3 minutes until fragrant. Add tomato and bread; cook for another 5 minutes.
- Rehydrate Chilies: Meanwhile, place the dried ancho, mulato, and pasilla chilies in a bowl and cover with hot water. Let them soak for 20-30 minutes until softened. Drain and reserve some soaking liquid.
- Blend the Sauce: Transfer the sautéed ingredients from the pot to a blender. Add the rehydrated chilies, cinnamon, cloves, anise seed, and Mexican chocolate. Add 1 cup of chicken broth and blend until smooth. Add more broth or reserved chili soaking liquid if needed to achieve a smooth consistency.
- Cook the Mole: Strain the mole sauce back into the pot, pressing the solids through a fine-mesh sieve with a spoon or spatula to ensure a smooth texture. Add the remaining chicken broth. Bring to a simmer, then return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until chicken is tender and cooked through, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
- For the Mexican Rice: While the mole simmers, rinse the rice under cold water until the water runs clear; drain well. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté until translucent, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Toast Rice: Add the rinsed rice to the saucepan and stir continuously for 3-5 minutes until the rice turns slightly golden and opaque. This helps prevent sticking.
- Cook Rice: Pour in chicken broth (or water) and tomato sauce. Add corn kernels and salt to taste. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during cooking. Once done, remove from heat and let stand covered for 5-10 minutes before fluffing with a fork.
- Serve: Ladle the chicken and mole sauce onto plates. Serve with a side of Mexican rice, warm corn tortillas, sliced red onion, and a dollop of Mexican crema or sour cream. Garnish with additional sesame seeds and chopped fresh cilantro.