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Verde Mole Chicken - A Traditional Chicken Mole Recipe
A mole, which is pronounced moh-lay, is a stew, which usually features a mixture of seeds, nuts and ground chilies, as well as other typical Mexican ingredients. A tomato verde, or tomatillo, is the basis of mole verde (green mole) and a lot of Mexican chefs believe that small tomatillos are tastier than the larger ones. The tart flavor of tomatillos makes them an ideal additive to mole sauce and they contrast well with the spicy chilies and toasted pumpkin seeds in the following chicken mole recipe.
This easy chicken mole recipe is one of the most popular dishes in the Puebla region of Mexico and if you have never had the chance to visit the area and try this dish firsthand, you can make the exact same meal in the comfort of your own home, thanks to this very good recipe for chicken mole.
You can serve this Mexican chicken recipe with boiled rice, Spanish rice or a stack of warmed tortillas. If you like a spicy heat to your mole sauce, leave the seeds in the Serrano chili. If you want it slightly milder, take the seeds out before using them.
Chicken Mole Recipe with Fresh Herbs and Spices
Ingredients -
For the Chicken:
1 chicken, cut into pieces
1 chopped onion
1 chopped carrot
1 sprig cilantro
1 peeled clove garlic
Salt, to taste
For the Mole Verde:
4 seeded, chopped Serrano chilies
4 chopped romaine lettuce leaves
4 seeded, chopped poblano chilies
1 tablespoon vegetable oil
8 quartered tomatillos
3 sprigs cilantro
4 cups chicken broth
3 sprigs epazote or parsley
¾ cup ground toasted pumpkin seeds
2 peeled, halved cloves garlic
½ chopped onion
6 slices lemon, for garnish
Preparation:
Add the chicken, onion, carrot, salt, cilantro, and garlic to a stockpot and cover with water.
Cook for 40 minutes or until the chicken is tender.
Remove the white meat after about 25 minutes because the dark meat takes longer to cook.
Set the chicken to one side. Add the onion, garlic, tomatillos, and Serrano chilies to a pan with 2 cups of the strained chicken broth.
Bring the mixture to a boil, then simmer it for 5 minutes or until the tomatillos are soft.
Add the mixture to a blender with the lettuce and poblanos and puree it into a smooth mixture.
Add the cilantro, epazote or parsley, and pumpkin seeds. Puree the mixture again.
Put it into the pot, which had the vegetable oil in, and stir it all the time as you gradually add the other 2 cups of chicken broth.
Simmer the mole verde over a low heat for half an hour, stirring often.
Add more salt if necessary.
Divide the chicken between 6 serving bowls and ladle the mole verde over the top.
Serve with a slice of lemon.
(Serves 6)
Photo Description:
This vibrant and colorful looking dish has an amazing flavor. If you enjoy sampling traditional Mexican food, you will enjoy this chicken mole recipe very much. The sauce is made with tomatillos, herbs, spices, chilies and more and mole verde is very popular all over Mexico, and especially in the Puebla region. The chicken is tender and succulent and you can serve any of your favorite Mexican side dish recipes alongside this tasty mole chicken dish. This is one of the more healthy Mexican recipes since it is mainly made with chicken, herbs, and spices. The sauce is especially rich in herbs and spices.
