Ingredients with Measurements:
- 4 chicken breasts
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup tomato sauce
- 1/2 cup raisins
- 1/4 cup sesame seeds
- 1/4 cup peanuts
- 1/4 cup almonds
- 2 tablespoons cocoa powder
- 2 tablespoons chili powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon anise seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried sage
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add the chicken broth, tomato sauce, raisins, sesame seeds, peanuts, almonds, cocoa powder, chili powder, ground cinnamon, ground cumin, dried oregano, salt, black pepper, ground cloves, ground coriander, ground cardamom, anise seeds, fennel seeds, dried thyme, dried marjoram, dried basil, and dried sage to the pot. Stir to combine.
3. Add the chicken breasts to the pot and bring the mixture to a simmer. Cover the pot and cook for 30-40 minutes, or until the chicken is cooked through and tender.
4. Remove the chicken from the pot and set it aside to cool slightly. Use a blender or food processor to puree the mole sauce until smooth.
5. Return the pureed mole sauce to the pot and heat it over medium heat until it thickens slightly, about 10-15 minutes.
6. Shred the chicken breasts and add them back to the pot. Stir to combine and cook for an additional 5-10 minutes, or until the chicken is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-high heat for cooking the onion and garlic
Simmer for cooking the chicken and mole sauce
Medium heat for thickening the mole sauce
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 4g
Cholesterol: 110mg
Sodium: 810mg
Carbohydrates: 28g
Fiber: 7g
Sugar: 14g
Protein: 38g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken broth can be substituted with vegetable broth or water.
- Tomato sauce can be substituted with diced tomatoes or tomato puree.
- Raisins can be substituted with dried cranberries or currants.
- Sesame seeds can be substituted with pumpkin seeds or sunflower seeds.
- Peanuts can be substituted with cashews or walnuts.
- Almonds can be substituted with pecans or hazelnuts.
- Cocoa powder can be substituted with unsweetened chocolate or cacao powder.
- Chili powder can be substituted with ground cayenne pepper or paprika.
- Ground cinnamon can be substituted with cinnamon sticks or ground nutmeg.
- Ground cumin can be substituted with ground coriander or turmeric.
- Dried oregano can be substituted with dried thyme or dried basil.
- Salt and black pepper can be adjusted to taste.
Variations:
- Add diced sweet potatoes or butternut squash to the pot for a heartier dish.
- Use turkey or pork instead of chicken for a different flavor.
- Add a can of drained and rinsed black beans or kidney beans to the pot for extra protein and fiber.
- Serve the mole over rice or with tortillas for a complete meal.
Tips and tricks:
- Toast the sesame seeds, peanuts, and almonds in a dry skillet over medium heat for a few minutes before adding them to the pot for extra flavor.
- Use a blender or food processor to puree the mole sauce in batches if necessary.
- Adjust the spiciness of the mole by adding more or less chili powder or cayenne pepper.
- Make the mole sauce ahead of time and store it in the refrigerator for up to 3 days before adding the chicken and reheating.
Storage instructions:
Leftover Chahuis-Style Chicken Mole can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mole in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the Chahuis-Style Chicken Mole in bowls or on plates with a garnish of chopped cilantro and a sprinkle of sesame seeds.
Garnishes:
Chopped cilantro, sesame seeds, sliced avocado, diced tomatoes, or crumbled queso fresco.
Pairings:
Serve the Chahuis-Style Chicken Mole with a side of rice, black beans, or a salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Cornbread
- Tortilla chips and salsa
Troubleshooting advice:
- If the mole sauce is too thick, add a little more chicken broth or water to thin it out.
- If the mole sauce is too thin, simmer it over medium heat until it thickens to your desired consistency.
- If the mole sauce is too spicy, add a little more tomato sauce or sugar to balance the flavors.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Chahuis-Style Chicken Mole is a traditional Mexican dish that originated in the state of Oaxaca. Mole is a complex sauce made with a variety of ingredients, including chili peppers, nuts, seeds, and spices. The sauce is typically served over meat, such as chicken or pork, and is often accompanied by rice, beans, or tortillas.
Flavor profiles:
Chahuis-Style Chicken Mole is a rich and flavorful dish with a complex blend of sweet, savory, and spicy flavors. The mole sauce is thick and creamy, with notes of chocolate, cinnamon, and chili powder. The chicken is tender and juicy, and the raisins, sesame seeds, and nuts add a crunchy texture to the dish.
Serving suggestions:
Serve the Chahuis-Style Chicken Mole with a side of rice, beans, or tortillas for a complete meal. Garnish with chopped cilantro and sesame seeds for added flavor and presentation.
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Region: Mexican