Chicken Mole, My Way…
I love Dark Mole – it is one of those sauces that captures the imagination and has an almost mystical quality to it– chock full of colorful, luxurious and delicious spices, chilies and chocolate. Whenever I see it on a menu, I can’t resist ordering it. I have never made it before, and it has been on my kitchen “to do” list for a long while. A series of events happened that made this the perfect time to make Mole, my way. This is not a traditional Mole, made by a Mexican Matriarch, but I do feel it encompasses the flavors and spirit of the dish.
As I said, this dish was inspired by several things – a recent shipment of samples from my foodie friend Justin, at Marx Foods (these guys are awesome!) of various dried chilies that we will be giving away on The Foodie Blogroll soon. I used two mild varieties – Mulato and Pasilla Negro. The Mulato is described as having a chocolate and licorice flavor, which I thought would go well in the Mole. The Pasilla Negro said it was “good in moles” on the package, so I trusted the Marx Foodies on that one.
This dish was also inspired by a chocolate bar I bought for the trip from Florida to Vermont. On road trips, we always like to treat ourselves to some dark chocolate. This time I chose Dagoba’s Xocolatl bar – dark chocolate with cocoa nibs, chilies and cinnamon. It was wonderful on its own, a perfect pick me up during a long day of driving. As I was eating the chocolate, I knew it was destined to be cooked with – as it was not very sweet (which is the way I like my chocolate) and full of the flavors described on the package.
I also wanted to use some Calabrian pepper powder, I received as a recent sample from Scott at The Sausage Debauchery for a giveaway on The Foodie Blogroll last month, that I hadn’t had a chance to cook with yet. This hot pepper powder is very reminiscent of hot smoked paprika. It is a gorgeous bright deep orange, and smells wonderful. A little goes a long way though, and I didn’t need much to add a kick to the dish. I also used some Mexican Mole Seasoning that I got at the Saint Augustine Spice and Tea Exchange. A store I frequented in Saint Augustine when we lived there, and that I am very thankful has a website, so I can continue to order their amazing, top quality spices.
I was very pleased with the result of my first attempt at Mole. The sauce had a lot of depth, and all the flavors really complemented each other in a cohesive unit. Not bad for the first time!
The leftovers make amazing quesadillas with some cheddar cheese and plain yogurt on top, or you could put some of the sauce over your morning eggs (fried or poached) for some Mole Eggs.
This is definitely a diverse sauce that can be used to turn the ordinary into something extraordinary. I love that this recipe makes enough for either 4 people, or several meals for 2, making this not only tasty, but cost effective, which is always a bonus. Especially because sauces like this taste doubly better the next day and your efforts in the kitchen can be extended to several meals.
INGREDIENTS:
4 chicken drumsticks
olive oil
salt & pepper
1 1/2 TBS Mexican mole seasoning – fresh pepper, chocolate, cumin, coriander, chili pepper, garlic, onion, salt, etc. From The Spice and Tea Exchange
½ tsp Calabrian Hot pepper
1 tsp cinnamon
6 sticks Dagoba Xocolatl bar, melted
1 dried mulato chili (chocolate/licorice, mild)– reconstituted and scraped – reserve about 1 cup of water used to reconstitute.
1 dried pasilla negro chili (Good in moles) – reconstituted and scraped
juice of one lemon
1 cup strained tomatoes
5 carrots, chopped
4 small onions, chopped
2 cloves of garlic, sliced
METHOD:
Wash the drumsticks while the chilies are reconstituting in hot water (this takes about 10-15 minutes for them to soften). In a bowl drizzle olive oil over the chicken and sprinkle spices over top. Add the chili flesh and massage everything into the chicken. Then add the lemon juice and stir all together. Let marinate in the fridge for at least 4 hours.
Preheat the oven to 300F. In a dutch oven, drizzle olive oil and brown chicken on all sides. Meanwhile, melt the chocolate in a double boiler, and pour over chicken. Add the reserved chili water, and strained tomatoes to the bowl the chicken was marinading in. Whisk together and pour over the chicken, de-glazing the pan. Add the potatoes, carrots, onions and garlic, then stir the whole pot. Place the lid on the pot, and cook in the oven for 3 hours. After the 2nd hour, reduce heat to 200 F. Check for liquid every 45 minutes, and add water if necessary.
Serve on top of sprouted tortillas, if desired. Serves 2 – with leftovers for 4 small sprouted corn tortilla Quesadillas and 2 servings of Mole Eggs.
Rosa - May 6, 2010 at 9:30 am
I’d love to find such chilies here… A deliciously spicy dish!
Cheers,
Rosa
Kristi Rimkus - May 6, 2010 at 9:33 am
I’ve always wanted to try and make a mole. Thanks for the recipe!
bellini valli - May 6, 2010 at 9:46 am
So many reasons to conspire to make mole chili Jenn. I can’t wait top see what pops up from your garden.
Happy Cook - May 6, 2010 at 9:59 am
I have heard so much about this dish, but never have tasted them. Mexican food is not that popular here. I am sure gonna ask hubby to bring those chillies when he wvisit US in summer.
kat - May 6, 2010 at 10:08 am
ooh that looks so good right now!
Summer - May 6, 2010 at 11:56 am
I love a good Mol, and if as excellent as urs, well super love!!!!
THe chillies are very similiar to the local ones we find here and the ones i used for the Mol too!
Not to spicy ,but the bite is there:-)))
Marx foods Rocks i so muc Agree!!!
Patsyk - May 6, 2010 at 12:39 pm
I’ve never had a mole sauce before, but after reading about all of the flavors in it I’m going to have to sample at my next opportunity!
Bob - May 6, 2010 at 12:42 pm
Nice, that sounds awesome. Heh, can’t wait for the chili giveaway! 😉
Jenn - May 6, 2010 at 3:13 pm
Hmmm…I haven’t made mole yet. Mmmmm…But I think it’ll have to wait until I get back from my trip.
5 Star Foodie - May 6, 2010 at 3:43 pm
Your mole sauce sounds terrific! I’ve actually never made one at home myself yet, really need to try!
Stella - May 6, 2010 at 5:09 pm
Hey Jenn, I was just thinking about you and the Foodie Blogroll Today (I’m about to go over there in a moment). My mom was here recently, so I am behind on seeing what everyone is up to lately…
This mole’ sounds delicious. I always order it in restaurants too, but I need to learn how to make it at home, as love it (and everything is always better at home)!
By the way, do you live in Florida?
kat - May 6, 2010 at 5:11 pm
Oh I love Mole, I need to find an excuse to make it again soon
Aggie - May 6, 2010 at 5:25 pm
Oh your mole sounds wonderful…I love chiles…mmmm
hope you are all settled in and happy in your new home! 🙂
Simone (junglefrog) - May 7, 2010 at 3:01 am
That sounds like a wonderful dish and I was actually looking for a recipe like that so just in time!
Sue - May 7, 2010 at 10:48 am
Jenn,
What a gorgeous recipe you came up with! I love your choice of chocolate. How much chocolate did you use in ounces?
Arlene (MOM) - May 7, 2010 at 11:11 am
That looks delicious and sounds like a keeper. Good for you for keep trying new things.
ValleyWriter - May 7, 2010 at 1:44 pm
Ooh – this looks yummy. And the chocolate bar by itself sounds delicious. I’ll have to look for that!
Michelle - May 7, 2010 at 1:49 pm
Oohh, this is right up my alley! Love it.
Cara - May 8, 2010 at 12:07 am
I’ve never made a mole either but I know I would love this. Nice work!
nina - May 8, 2010 at 10:00 am
Oooo, jen, That looks amazing. I love the fact that it is so versatile…!
Erica - May 8, 2010 at 10:03 am
I love mole!!! Your looks and sounds so good!!!
Jacqueline - May 9, 2010 at 3:50 am
That chocolate sound lovely. How are you settling in Jenn?
allison lemons - May 10, 2010 at 2:50 pm
My husband will love me forever if I make him mole. Not that he wouldn’t anyway. But maybe he would slightly more.
But seriously, I’m really excited to try this. I’ve never made mole before.
Darius Williams - May 11, 2010 at 7:13 pm
I’ve yet to make mole – but it’s coming real soon…I’m gonna do it – I swear – lol! This looks amazing.
Dharm - May 12, 2010 at 7:27 am
I saw this on a cooking show and loved that they used chocolate in it. This looks really really good! How’ve you been??!!!
Juliana - May 12, 2010 at 5:52 pm
Oh! I never made mole…yours look so tasty…should try it soon 🙂
Peter G @ Souvlaki For The Soul - May 12, 2010 at 6:17 pm
A little late but boy what an amazing mole! I’ve never tried it before and have always been tempted in the past to do it myself. Your instructions make it look much easier! And that chocolate with chillies and cinnamon…mmmm!
Pam - May 12, 2010 at 6:24 pm
Mmm. I love a good mole but have never tried making it at home. This recipe has inpsired me to try!
sippitysup - May 12, 2010 at 7:45 pm
I like your way! I have made mole before and it can be such hard work. Of course living in LA means I have plenty of mole right outside my door. But making it is a great thing too. GREG
Margot - May 13, 2010 at 6:43 am
Since I got Golden Book of Chocolate I wanted to try this recipe but was never brave enough to try chicken with cocoa…
Now when I look at your recipe I have to try it!
lo - May 14, 2010 at 4:39 pm
We really ARE on the same wavelength! This happens to us relatively often… it’s making me think we’ve got to find some way to meet IRL one of these days!
LOVE that Dagoba Xocolatl… so good. And so very perfect for mole.