Traditional Chicken Mole with Peanuts
By Crystal Orozco, RDN, CDCES, CPT
Traditional Chicken Mole with Peanuts
Ingredients
- For Chicken
- 1.5 pounds chicken breast, cut into 2-3 inch pieces
- ½ medium tomato, washed
- ¼ small red onion, peeled
- ¼ teaspoon dried oregano
- 1 garlic clove, peeled
- For Mole Sauce
- 10 dried chile guajillo peppers, stems and seeds removed
- ½ medium tomato
- ¼ small red onion, peeled
- 1 garlic clove, peeled
- ⅓ cup peanuts, roasted, salted
- 2 tablespoons pumpkin seeds (pepitas)
- ¼ teaspoon cinnamon stick
- ¾ tablespoon sesame seeds
- ¼ teaspoon clove and black peppercorns
- 2 tablespoons olive oil
- 4 cups water
- 3 teaspoons water (for grinding spices)
- 1 tablespoon all-purpose flour
- Juice of ½ orange
- Salt, to taste
Nutrients Per Serving
| Calories: | 466 |
|---|---|
| Calories from Fat: | 205 |
| Fat: | 23 g |
| Carbohydrates: | 19 g |
| Cholesterol: | 124 mg |
| Protein: | 46 g |
| Fiber: | 2 g |
| Sodium: | 133 mg |
Directions
- 1. Cook the Chicken
- In a large pot, place chicken breast, ½ tomato, ¼ red onion, oregano, and garlic clove.
- Cover with water, bring to a boil, then reduce to a simmer. Cook until chicken is tender and fully cooked (about 20-30 minutes).
- Remove chicken from broth and set aside.
- 2. Prepare the Mole Base
- In a skillet over medium heat, toast the peanuts until golden brown.
- Repeat the process with pumpkin seeds, then sesame seeds, toast each separately to prevent burning.
- In the same pan, sauté the tomato and onion until softened; remove and set aside.
- Lightly toast the guajillo chiles for a few seconds per side, being careful not to burn them (this can make them bitter).
- Soak the toasted chiles in 4 cups of hot water for 5–10 minutes until softened
- 3. Grind the Spices
- In a molcajete (or mortar and pestle), grind cinnamon, clove, peppercorns, 1 garlic clove, and 3 teaspoons water into a smooth paste.
- 4. Blend the Mole
- In a blender, combine the softened chiles with 3 cups of their soaking liquid, sautéed vegetables, peanuts, pumpkin seeds, sesame seeds, and flour. Blend until smooth.
- Strain the mixture into a large saucepan to ensure a silky sauce.
- 5. Finish the Mole
- Add the spice paste from the molcajete into the saucepan, rinsing any remaining paste out with the reserved 1 cup of soaking liquid.
- Stir in salt to taste and simmer over low heat for 15–20 minutes, allowing flavors to meld.
- Finish with fresh orange juice for a hint of brightness.
- 6. Serve
- Add the cooked chicken to the mole sauce and heat through.
- Serve hot with Spanish Mexican rice, warm corn tortillas, and a side of sautéed vegetables.
Nutrients Per Serving
| Calories: | 466 |
|---|---|
| Calories from Fat: | 205 |
| Fat: | 23 g |
| Carbohydrates: | 19 g |
| Cholesterol: | 124 mg |
| Protein: | 46 g |
| Fiber: | 2 g |
| Sodium: | 133 mg |
