Mole Poblano Chicken With Corn Salsa

Mole sauce is a cornerstone of Mexican cuisine. It boasts of a rich history with roots in pre-Columbian civilizations. The word “mole” itself comes from the Nahuatl word “molli,” meaning sauce or concoction. It literally means “a bunch of ingredients ground up. It is simply a mixture of ingredients that typically include some combination of chilies, spices or herbs, tomatoes or tomatillos, sometimes, seeds or nuts. If the mixture is made mostly of nuts or seeds, it is called a pipiane”. (p. 150 Truly Mexican by Roberto Santibanez). There are so many different varieties of moles. They can be red or green or dark brown or even black, thick or thin and brothy. The ingredients in moles “combine in such a way that they give up their individual identities and create one entirely new flavor”. (p. 151 Truly Mexican). Mole’s story begins with the indigenous peoples of Mexico, including the Aztecs and Maya, who crafted intricate sauces using ingredients like chili peppers, chocolate, and spices together.

The most popular type of mole sauce, at least in the United States, is the thick, dark, velvety chocolate brown mole, or Mole Poblano. It is most often served with chicken or pork. Moles are always served with other things, from vegetables to meats to grains. A couple of years ago, I made an apple mole sauce, Pollo con Mole de Manzana con Pasilla and gave some to an acquaintance of mine who is Mexican. She had no idea that there was any other kind of mole sauce other than Mole Poblano. We can all learn and try new things. 🙂

In the early years, peppers, seeds, nuts and chocolate were the main ingredients to moles. But when the Spanish came, they added other ingredients like almonds, cinnamon and sugar to the mix. This cultural exchange led to the development of the diverse mole varieties found today, with each region and family often having its own unique recipe. Today, mole is considered to be one of Mexico’s national dishes.

Yesterday, when I did my deep dive into chocolate Chocolate Lovers Unite, I told you something chocolate would be on the dinner menu. And sure enough it was. I made Mole Poblano chicken, that I served over arroz verde with a corn salsa on top. More on the corn salsa later though.

Mole Poblano Chicken with Corn Salsa

I only had two small chicken breasts, so I coated them in my spicy chocolate rub that we brought back from Belize and pan-fried them instead of a slow cooked them in the sauce. If you are using bone-in chicken pieces, brown them first on all sides, then you can add them to the sauce to cook slowly if you like.

Of course, I had a recipe that I used as a base, but then I personalized it, as I always do. 🙂 Years ago, when still back in California, one of my chefs used to tell me all the time that ” Yo no estes americana. Tu corazón esta mexicano“, or that I was not a gringo. My heart was Mexican. When it comes to food, he may have been right on the money. 🙂

2 lbs chicken

spicy chocolate rub, optional

1/4 red onion, diced fine

2 TBSP olive oil

1 TBSP garlic

1/4 cup peanut, almond or cashew butter – This time I used cashew butter.

1-2 tsp cinnamon

salt & pepper to taste

1 chipotle pepper, with sauce, diced fine

1/4-1/3 cup semi sweet chocolate chips

1/4 cup cocoa powder or Mexican cocoa powder

1/4 tsp cloves

1 TBSP sugar

2 tomatoes, diced fine

1-2 tsp ground achiote peppers

1 can chicken broth

1 TBSP toasted sesame seeds, for topping

Generously coat the chicken with the spicy chocolate rub on both sides. Cook in a hot skillet with olive oil, for about 3 minutes per side, or until the chicken is cooked. Remove from the heat and set aside and keep warm.

Combine all the seasonings, chipotle pepper and garlic together with the cashew butter and chocolate and mix together well.

Cook the onions in the oil for about 2 minutes, stirring frequently.

Add the chocolate spice mixture and mix together throughly.

Add the chicken broth and tomatoes. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 20-30 minutes, stirring often. This is the time to add the chicken pieces, if using.

When everything is cooked down, and the sauce is thick, place it all in a blender or food processor, and blend until smooth.

Once everything is cooked, serve it up. I served it all over a layer of arroz verde topped with a little mole sauce, then more sauce on top of the chicken, and finished with the corn salsa, avocado slices and toasted sesame seeds.

Instead of wine this time, I made an adult version of a cherry lemonade to serve on the side. !Esta mui delicioso! Disfruitar! It was so cool and refreshing.

Have a great day and make everyday great o que tengas un gran dia y haz que casa sea grandioso. Stay cool, stay safe and stay well. Mantén la calma, mantente seguro y mantente bien. ‘Til next time.