Classic Chicken Mole
This recipe is like an eccentric rich auntie. Lots of “opinions” (aka flavors), lots of coffee and chocolate, and not like anyone else in the best way. We’ve supercharged this classic chicken mole with delicious fresh brewed coffee to add even more depth and richness. Roasted veggies and fresh tortillas are the perfect sides for this glorious and timeless dish (Just like your auntie!)
In this enhanced version of the Coffee-Infused Mole Chicken recipe, we’ll increase the coffee presence and introduce a medley of roasted vegetables to complement the rich flavors of the mole sauce. Serves 4-6. Total prep time, 40 minutes.
For the Mole Sauce:
- 3 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 1/2 cup hot brewed coffee
- 1/2 cup chicken broth
- 1/3 cup almonds, toasted
- 3 tablespoons raisins
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried mint leaves
- 3 tablespoons vegetable oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to season
- 2 tablespoons vegetable oil
- 1⁄4 cup cotija cheese (or similar dry, crumbly cheese)
- 2 cups mixed vegetables (bell peppers, butternut squash, carrots, red onion), chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Serve with tortilla or rice
- Preheat the oven to 400°F (200°C
- Toss the chopped mixed vegetables with olive oil, salt, and pepper in a baking dish.
- Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Stir occasionally for even roasting.
Prepare the Mole Sauce:
- Heat a dry skillet over medium heat.
- Toast the dried ancho and pasilla chilies for about 2 minutes on each side, until they become fragrant. Remove from heat.
- In a bowl, combine the toasted chilies with hot brewed coffee and chicken broth. Allow the chilies to soften for about 15 minutes.
- In a blender or food processor, blend the chilies, coffee mixture, toasted almonds, raisins, chopped onion, minced garlic, and all the spices (cinnamon, cloves, cumin, coriander, black pepper, nutmeg, oregano, thyme, marjoram, rosemary, mint) until you get a smooth paste.
- If needed, add more chicken broth to achieve the desired consistency.
- In a large saucepan, heat the vegetable oil over medium heat. Add the blended mixture and simmer for about 15-20 minutes, stirring occasionally. Season with salt to taste. The sauce should thicken and develop a deep, rich flavor. Keep warm.
- Season the chicken breasts with salt and pepper on both sides.
- In a separate skillet, heat the vegetable oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until cooked through and nicely browned. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Once the mole sauce has simmered and thickened, add an additional 1/4 cup of brewed coffee to enhance the coffee flavor. Stir well and adjust the seasoning if needed.
- Arrange the cooked chicken breasts on a serving platter.
- Pour a generous amount of the coffee-infused mole sauce over the chicken.
- Serve the roasted vegetables on the side, garnished with a sprinkle of cotija cheese. Serve with fresh corn tortillas or rice.