Chicken Mole Recipe

Chicken thighs: Bone-in and skinless, these provide rich flavor and tender meat.

Olive oil: Used for browning the chicken and sautéing the vegetables.

Chicken broth: Adds depth and moisture to the sauce.

Peanut butter: Contributes a creamy texture and nutty flavor to the mole sauce.

Dark chocolate: Adds a rich, bittersweet element to the sauce.

Diced tomatoes: Provides a tangy base for the sauce.

Onion: Adds sweetness and depth to the sauce.

Garlic: Enhances the overall flavor with its aromatic qualities.

Cumin: Adds a warm, earthy flavor to the dish.

Cinnamon: Provides a hint of sweetness and warmth.

Chili powder: Adds a mild heat and complexity to the sauce.

Salt: Enhances all the flavors in the dish.

When browning the chicken thighs, make sure not to overcrowd the pot. This ensures that each piece gets a nice, even sear, which adds depth of flavor to the mole sauce. If necessary, brown the chicken in batches.

• bone-in, skinless chicken thighs - Substitute with bone-in, skinless turkey thighs: Turkey thighs have a similar texture and flavor profile to chicken thighs and will work well in the mole sauce.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good option for those avoiding animal products.

• peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor, making it a suitable replacement for peanut butter.

• dark chocolate - Substitute with cacao nibs: Cacao nibs provide a rich, chocolatey flavor without added sugars and are a great alternative for a healthier option.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes have a similar consistency and flavor, making them a good substitute for diced tomatoes.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a slightly different but still complementary taste.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, providing a similar flavor profile.

• cumin - Substitute with ground coriander: Ground coriander has a slightly different but complementary flavor to cumin and can be used as a substitute.

• cinnamon - Substitute with allspice: Allspice has a warm, spicy flavor that can mimic the taste of cinnamon in savory dishes.

• chili powder - Substitute with paprika: Paprika provides a similar smoky flavor and heat level, making it a good alternative to chili powder.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral content and flavor.

• Allow the chicken mole to cool to room temperature before storing. This helps prevent condensation, which can lead to a soggy texture.

• Transfer the chicken mole into airtight containers. For best results, use containers that are the right size for your portions to minimize air exposure.

• If you plan to consume the chicken mole within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, place the chicken mole in freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the containers with the date and contents. This will help you keep track of how long the chicken mole has been stored.

• When ready to reheat, thaw the chicken mole in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the dish.

• Reheat the chicken mole on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.

• If the sauce has thickened too much during storage, add a splash of chicken broth or water to reach the desired consistency.

• Enjoy your chicken mole with freshly cooked rice, warm tortillas, or your favorite side dishes for a delightful meal.

• Stovetop Method: Place the chicken mole in a saucepan over medium heat. Add a splash of chicken broth or water to maintain the sauce's consistency. Stir occasionally to ensure even heating. Heat until the chicken is warmed through and the sauce is bubbling gently.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the chicken mole to an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until the chicken is thoroughly warmed. Stir halfway through to ensure even heating.

• Microwave Method: Place the chicken mole in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until the chicken is hot.

• Slow Cooker Method: Transfer the chicken mole to a slow cooker. Set it on low heat and cover. Allow it to reheat for 1-2 hours, stirring occasionally to ensure even heating. This method is great for maintaining the dish's moisture and flavor.

• Sous Vide Method: Place the chicken mole in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge the bag in a water bath set to 140°F (60°C) and heat for about 45 minutes. This method ensures the chicken remains tender and the sauce retains its rich flavor.

• Large pot: Used for browning the chicken and cooking the mole sauce.

• Wooden spoon: Ideal for stirring the ingredients and ensuring they don't stick to the pot.

• Tongs: Useful for turning and removing the chicken thighs from the pot.

• Cutting board: Provides a surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic efficiently.

• Measuring spoons: Needed for accurately measuring the spices and peanut butter.

• Measuring cup: Used for measuring the chicken broth.

• Blender: Used to blend the sauce until smooth after the chicken is removed.

• Ladle: Useful for transferring the sauce to the blender and back to the pot.

• Serving spoon: Ideal for serving the finished chicken mole.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in the fridge to save time during cooking.

Use pre-cooked chicken: Substitute with pre-cooked or rotisserie chicken to cut down on cooking time.

Blend sauce in pot: Use an immersion blender directly in the pot to blend the sauce, avoiding extra dishes.

Measure spices in advance: Pre-measure the cumin, cinnamon, chili powder, and salt and store them together for quick addition.