Mole is one of the most typical dishes of Mexican culture, especially made during big celebrations.
The term “mole” comes from the Nahuatl language Mori This means “source”.Nowadays, the word mole refers to a specific sauce, but although there are many types of sauce, the most well-known is probably Mole poblano.
In Mexico, there are countless ways to prepare mole, a special sauce that accompanies many dishes such as enchiladas, meats, and empanadas.
1 kg chicken or chicken breast of your choice.
1/2kg red mole (it’s delicious if you mix sweet mole and spicy mole)
1 garlic clove
1 medium onion
Cut the chicken into small pieces and wash. You can also remove the skin if you like. Cook a whole garlic clove, which you have previously cleaned, in water. The head must be completed so that it is not difficult to remove later. The onions are complete. Just wash it well and make a little cross on the bottom and your chicken will absorb all of these two flavors.
The garlic and onion enrich the flavor and take away some of the stench from what we here at Morelos call (chochia) or chicken.
At the end, add the required amount of salt (about 1 tablespoon). Simmer for about 30 minutes or until chicken is slightly tender.
If you choose chicken breast, the process is the same, but you will need to order it cut in half to make it easier to cook. When the meat is tender, let it cool slightly and then cut into strips (only for brisket).
When the chicken is ready, add the broth in which the chicken was cooked to the pot or crock pot. Heat and add the mole. It is necessary to constantly stir so that the moles do not stick together.
When the mole boils, add the chicken. Boil for about 10 minutes without stopping stirring.
We already have delicious Mexican mole…best served with white or red rice. As a tip, you can also roast a small amount of sesame seeds over low heat and place them on top of the chicken that already has the mole on it to garnish.