Rich Chocolate Mole Lacquered Chicken
Inspired by Rick Bayless's culinary masterpieces, this Rich Chocolate Mole Lacquered Chicken combines the deep flavors and vibrant colors of traditional Mexican mole with succulent, oven-baked chicken. Although the preparation is labor-intensive, the resulting dish is a symphony of flavors that celebrates the complexity of Mexican cuisine. This recipe yields a generous amount of mole sauce, perfect for serving a large group or freezing for future meals. Equip your kitchen with essentials like a splatter screen, stainless steel slotted spoon, sturdy tongs, and a medium mesh strainer for an easier cooking experience. A visit to your local Latin market for dried chiles will elevate the authenticity of this dish. Bring family and friends together with this stunning centerpiece that will leave everyone asking for seconds.
24
Servings
500
Calories
23
Ingredients
Ingredients
Tomatillos
10 ounces (husks removed and rinsed)
Sesame Seeds
1 1/3 cups (about 6 1/2 ounces)
Pork Lard or Vegetable Oil
1 cup (rich tasting)
Dried Mulato Chiles
6 ounces (about 12 medium, stemmed, seeded, and torn)
Dried Ancho Chiles
3 ounces (about 6 medium, stemmed, seeded, and torn)
Dried Pasilla Chiles
3 ounces (about 10 medium, stemmed, seeded, and torn)
Garlic
8 cloves (peeled)
Almonds
1 cup (about 4 ounces, unskinned)
Raisins
1 cup (about 4 ounces)
Cinnamon
1 teaspoon (preferably freshly ground Mexican canela)
Black Pepper
1/2 teaspoon (preferably freshly ground)
Anise
1/2 teaspoon (preferably freshly ground)
Clove
1/4 teaspoon (preferably freshly ground)
Firm White Bread
2 slices (darkly toasted and broken into pieces)
Mexican Chocolate
2 ounces (roughly chopped)
Chicken Broth
3 quarts
Salt
to taste
Sugar
1/3-1/2 cup
Agave Syrup or Dark Corn Syrup
1/2 cup (preferably organic raw)
Chicken (Leg-and-Thigh or Bone-in Breasts)
24 pieces
Fresh Ground Pepper
to taste
Toasted Sesame Seeds
for garnish
Watercress or Flat-Leaf Parsley
1 sprig (for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Begin with the tomatillos: Place them on a rimmed baking sheet and roast them under a very hot broiler for about 5 minutes per side until they are splotchy black and soft. Transfer to a large bowl and set aside.
3
In a dry skillet over medium heat, toast half of the sesame seeds until golden, about 5 minutes, stirring constantly. Add to the tomatillo bowl and reserve the rest for garnishing later.
4
Using a large soup pot, heat the lard or oil over medium heat until hot. Carefully fry the chiles, a few pieces at a time, turning with tongs until they lighten in color (about 20-30 seconds). Avoid overcooking them, as this can lead to bitterness. Drain the chiles and place them in a bowl, covering with hot water to rehydrate for 30 minutes.
5
In the same pot, add garlic and almonds, stirring regularly until they are browned, approximately 5 minutes. Remove and add to the tomatillo mixture, draining the excess fat.
6
Add raisins to the pot, stirring for about 30 seconds until puffed and slightly toasted, and then add to the tomatillo mixture.
7
In the tomatillo bowl, incorporate cinnamon, black pepper, anise, cloves, bread, and chocolate. Add about 2 cups of water and stir well.
8
After 30 minutes of soaking, drain the chiles, reserving liquid. Blend half of the chiles with half the soaking liquid until smooth. Strain the mixture, discarding solids. Repeat with the remaining chiles.
9
Return the soup pot to medium heat, adding the chile puree, stirring occasionally until it reduces to a tomato paste-like consistency (about 30 minutes).
10
Blend the tomatillo mixture to desired smoothness, adding water as necessary, then strain back into the pot of chile puree. Simmer for another 15-20 minutes until thicker and darker.
11
Pour in the chicken broth, bring to a simmer, and season generously with salt and sugar. Simmer for around 2 hours for the flavors to meld. Allow cooling or refrigerate until ready to use.
12
For the chicken, in a saucepan, combine 1 cup of mole with agave syrup or corn syrup, simmer until glossy and reduced to 1 cup.
13
Arrange chicken on rimmed baking sheets, seasoning with salt and pepper. Bake for 45 minutes or until the internal temperature reaches 165°F (75°C).
14
Increase oven temperature to 400°F (200°C). Discard excess sauce around chicken, brush liberally with the mole mixture, and sprinkle reserved sesame seeds over top. Bake for an additional 10 minutes to set the glaze.
15
Allow chicken to rest for 10 minutes before serving. Serve each piece with approximately ½ cup of warm mole, garnished with watercress or flat-leaf parsley and additional sesame seeds.
Nutrition Information
33g
Fat
37.5g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rich Chocolate Mole Lacquered Chicken?
It is a dish inspired by Rick Bayless that combines traditional Mexican mole flavors with succulent oven-baked chicken.
Who is the culinary inspiration for this recipe?
This recipe is inspired by the culinary masterpieces of Rick Bayless.
How many people does this recipe serve?
This recipe yields approximately 24 servings.
What are the three types of dried chiles used in the mole?
The mole uses dried Mulato chiles, dried Ancho chiles, and dried Pasilla chiles.
How should the tomatillos be prepared?
Tomatillos should be roasted under a hot broiler for about 5 minutes per side until splotchy black and soft.
What is the purpose of the sesame seeds in this recipe?
Half of the sesame seeds are toasted and blended into the mole, while the rest are used as a garnish for the lacquered chicken.
Is this recipe considered easy to prepare?
No, the preparation is described as labor-intensive, though the resulting flavors are highly rewarding.
What kitchen equipment is recommended for making the mole?
Essential tools include a splatter screen, a stainless steel slotted spoon, sturdy tongs, and a medium mesh strainer.
How long should the fried chiles soak in water?
The fried chiles should be covered with hot water and rehydrated for 30 minutes.
Why should I avoid overcooking the chiles when frying?
Overcooking the chiles can lead to a bitter flavor in the mole sauce.
What type of fat is used for frying the mole ingredients?
The recipe calls for either pork lard or vegetable oil.
What spices are included in the mole mixture?
The spices include cinnamon (preferably Mexican canela), black pepper, anise, and cloves.
What is used to thicken the mole sauce?
The sauce is thickened using almonds, raisins, and pieces of darkly toasted firm white bread.
What kind of chocolate is used in this recipe?
The recipe uses two ounces of roughly chopped Mexican chocolate.
How long does the mole sauce need to simmer for flavors to meld?
After adding the chicken broth, the sauce should simmer for around 2 hours.
Can the mole sauce be stored for later use?
Yes, the mole sauce is freezer-friendly and can be refrigerated until ready to use.
How is the lacquer for the chicken made?
It is made by simmering 1 cup of mole sauce with agave syrup or dark corn syrup until glossy and reduced.
What is the initial oven temperature for baking the chicken?
The chicken is initially baked at 350 degrees Fahrenheit (175 degrees Celsius).
What should the internal temperature of the chicken be?
The chicken should reach an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).
At what temperature is the chicken glazed?
The oven temperature is increased to 400 degrees Fahrenheit (200 degrees Celsius) to set the mole glaze.
How long should the chicken rest after baking?
The chicken should rest for 10 minutes before serving.
What are the suggested garnishes for the final dish?
The dish is garnished with additional toasted sesame seeds and sprigs of watercress or flat-leaf parsley.
What is the calorie count for a single serving?
Each serving contains approximately 500 calories.
How much protein is in one serving of this chicken?
There are 23 grams of protein per serving.
What is the carbohydrate content per serving?
Each serving contains 37.5 grams of carbohydrates.
What type of bread is best for this recipe?
The recipe specifies firm white bread, darkly toasted.
Where is it recommended to buy the dried chiles?
A visit to a local Latin market is recommended for the most authentic dried chiles.
How much fat is in a serving?
There are 33 grams of fat per serving.
Can I use different parts of the chicken?
Yes, the recipe suggests using either leg-and-thigh pieces or bone-in breasts.
How is the chile puree prepared?
The rehydrated chiles are blended with their soaking liquid, strained to remove solids, and reduced in a pot to a paste-like consistency.