The Recipes

Chicken Mole

Okay, this chicken is going to last me forever!  Tonight, I decided to invest the time to make a homemade mole sauce, but feel free to buy store-bought and toss it up with some rice in a pinch.

Chicken Mole


- 2 dried ancho chili peppers
- 2 dried arbol chili peppers
- 1 cascabel chili pepper
- 3-4 c. chicken stock
- 2 T. sesame seeds
- olive oil
- 1/2 large onion, chopped
- 2 garlic cloves, minced
- 1/2 cinnamon sticks
- 1 tsp. black peppercorns
- 1 tsp. coriander seeds
- 2 oz. chocolate, broken into pieces
- 2 T. honey
- 1/4 c. crushed tomatoes or tomato sauce, whatever you have on hand
- 1/2 c. white rice,cooked according to directions
- salt
- pepper
- olive oil
- green onions, chopped for garnish
- cilantro, chopped and added to the rice (optional)

Toast the peppers in a dry skillet for 2-3 minutes, then transfer to a  bowl, covering them with chicken stock and covering with plastic wrap.  Set a side for 25-30 minutes.  Transfer to a blender after removing the stems and as much of the seeds as you desire.  The heat of the peppers is in the rind and seeds, so eliminating some of this will lessen the heat in your sauce.

Towards the end of soaking, heat the sesame seeds in 1 T. of olive oil, then dry on a paper towel and transfer to the blender.

Add the onion to the skillet with 1 T. of olive oil; salt and sautee for 5-6 minutes.  Add the garlic until it becomes fragrant, then add the cinnamon, coriander, and black peppercorns.  Add the mixture to the blender.  Add stock as needed to create a slightly loose paste.

In the same saucepan, again oiled with one turn of the pan of olive oil, heat the paste.  Add the chocolate and 1-2 c. of chicken stock.  Once it has combined, add the honey and tomatoes.  Season with salt and pepper.  Allow to simmer for 1-2 minutes, then add the chicken and allow it to simmer for 15-20 minutes more.

Plate the rice, and ladle the chicken and sauce over the top.  Garnish with green onions.