Awesome Sauce: Chicken Mole

8 months ago

chicken mole

Who would have thought that chocolate can be an ingredient to savory dishes ? Hailing from Mexicomole simply refers to the sauce though it is usually associated with any saucy dish that contains different Mexican spices, a medley of spicy chilies, and a touch of unsweetened chocolate. From chicken to vegetablesmole can serve as the perfect sauce, providing a bittersweet taste that will surely leave an impression in your mouth.


Chicken Mole
Makes 5-6 servings


2 Tbsps Vegetable oil

2 cloves Garlic, minced

1 Whole chicken, cut into 8 pieces

2 Tbsps Olive oil

1 Onion, chopped

1 Green bell pepper, chopped

2 Finger chilies, deseeded and chopped

½ tsp Ground cumin

¼ tsp Ground nutmeg

¼ tsp Ground cloves

¼ tsp Ground cinnamon

1 cup Chopped dark chocolate

1 cup Tomato concasse*

2 cups Chicken stock

¼ cup Raisins, plus more for garnish

  • Salt and pepper, to season
  • Chopped cilantro, for garnish

¼ cup Slivered almonds, for garnish


  1. Heat vegetable oil in a casserole over medium heat and sauté the garlic until golden. Add the chicken pieces and sear on both sides until golden brown but not fully cooked. Remove the chicken from the casserole and set aside.
  2. Using the same pan, add olive oil and sauté onion, bell pepper, and finger chilies for a minute.
  3. Combine cumin, nutmeg, cloves, and cinnamon powder in a bowl. Toss the spices into the pan and sauté the mixture for two minutes until all spices are well-blended.
  4. Add chopped chocolates and tomatoes then pour in chicken stock. Stir until chocolate has melted.
  5. Add the raisins and put the chicken back into the casserole. Cover pot and simmer for 10-15 minutes. Taste and season with salt and pepper.
  6. Transfer chicken to a baking dish and cover tightly with foil. Bake in a preheated 350°F oven for an hour.
  7. Remove Chicken Mole from the oven and top generously with cilantro and almonds before serving.


*How to Prepare Tomato Concasse:

Boil 4-5 cups water in a pot and drop about ½ kilo of scored ripe tomatoes. Simmer tomatoes for 30-45 seconds then immediately drain tomatoes into a colander on the kitchen sink. When cool, peel off tomato skins and slice tomatoes in half. Remove seeds by pushing them out with your thumb. Discard seeds and skins. Roughly chop or dice tomato pulp.


Recipe by Celine Clemente-Lichauco

Photographed by Mark Jacob


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