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Mole Rojo with Boneless Chicken Thighs

Mole Rojo with Boneless Chicken Thighs is a traditional Mexican dish that embodies the rich and flavorful essence of Mexican cuisine. It is said that this mole recipe was first crafted by a mother looking to bring warmth and comfort to her family on a chilly evening. Over time, she perfected this dish by blending the intense flavors of dried chiles with the sweetness of chocolate and a hint of spices, creating a symphony of taste that is both savory and sweet.

The process of making mole can seem daunting, but with this straightforward recipe, even the busiest moms can bring this authentic dish to their dinner table. This version highlights the use of boneless chicken thighs, which are perfect for soaking up the luscious sauce. With ingredients like guajillo and ancho chiles and a touch of Mexican chocolate, this recipe offers a glimpse into the heart of Mexican cooking. The addition of various seeds and nuts not only enriches the flavor but also adds a delightful texture to the sauce.

Whether you're preparing a special dinner for your family or looking to impress your guests, this Mole Rojo with Boneless Chicken Thighs is sure to be a hit. Serve it with warm corn tortillas, and you'll have a complete meal ready in no time. It's a dish that not only satisfies the taste buds but also warms the soul, just as it did when it was first invented by a loving mom all those years ago.

by MOM Recipe

Serves: 6

Ingredients

  • 6 dried guajillo chiles
  • 3 dried ancho chiles
  • 2 dried pasilla chiles
  • 1 chipotle chile (optional)
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 1 medium Roma tomato
  • 2 tablespoons sesame seeds
  • 2 tablespoons pumpkin seeds (pepitas)
  • 2 tablespoons peanuts (unsalted)
  • 1 slice of white bread or 2 corn tortillas
  • 1/4 cup raisins
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups chicken stock
  • 1 tablespoon apple cider vinegar
  • 1/2 cup Mexican chocolate
  • 2 tablespoons lard or vegetable oil
  • Salt and pepper to taste
  • 2-3 tablespoons sugar (optional)
  • 2-3 pounds boneless chicken thighs
  • Warm corn tortillas

Instructions

  • Remove stems, seeds, and veins from the dried chiles. Toast them lightly in a dry skillet over medium heat until aromatic, about 30 seconds per side.
  • Soak the toasted chiles in warm water for 15 minutes until softened. Drain and set aside.
  • In the same skillet, toast sesame seeds, pumpkin seeds, and peanuts until golden brown. Remove and set aside.
  • Lightly fry the bread slice or tortillas in lard or oil until crispy. Set aside.
  • Roast the tomato, onion, and garlic in the skillet until slightly charred.
  • In a blender, combine softened chiles, toasted seeds, peanuts, fried bread/tortillas, roasted tomato, onion, garlic, raisins, and spices. Add 2 cups of chicken stock.
  • Blend until smooth, working in batches if needed. Strain the mixture through a fine-mesh sieve to remove any grit.
  • Heat the lard or oil in a large pot over medium heat. Add the strained mole base and cook for 10 minutes, stirring frequently.
  • Stir in the remaining chicken stock, vinegar, and chocolate. Simmer for 30-40 minutes, stirring occasionally. Adjust thickness with stock or water as needed.
  • Season with salt, pepper, and sugar to balance the flavors.
  • Warm the cooked boneless chicken thighs in the mole sauce for 10 minutes.
  • Serve hot with a side of warm corn tortillas, rice, and beans.