How To Make Chicken Mole Taste Even Better: Add Peanut Butter!

Embark on a culinary adventure as we explore the tantalizing fusion of Mexican and African flavors in this delectable recipe: Chicken Mole with Peanut Butter. This dish weaves together the rich, earthy flavors of traditional Mexican mole sauce with the nutty, creamy texture of peanut butter, creating a symphony of tastes that will tantalize your palate.

Ingredients

For the Chicken:

• 1 whole chicken (3-4 pounds)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Mole Sauce:

• 4 dried ancho chiles
• 4 dried guajillo chiles
• 4 dried pasilla chiles
• 1 cup chicken broth
• 1/2 cup peanut butter
• 1/2 cup unsweetened cocoa powder
• 1/4 cup cinnamon
• 1/4 cup allspice
• 1/4 cup cumin
• 1 tablespoon dried oregano
• 1 tablespoon honey
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 garlic clove, minced
• 1 onion, chopped
• 1 can (15 ounces) diced tomatoes

Instructions

Preparing the Chicken:

1. Preheat oven to 375°F (190°C).
2. Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes.
3. Season the chicken generously with salt and pepper.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Sear the chicken on all sides until golden brown, about 5-7 minutes per side.
6. Transfer the chicken to a roasting pan and place it in the preheated oven.
7. Roast the chicken for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

Making the Mole Sauce:

1. Remove the stems and seeds from the ancho, guajillo, and pasilla chiles.
2. Toast the chiles in a hot skillet for about 30 seconds per side, or until they are fragrant.
3. Transfer the chiles to a heatproof bowl and cover them with boiling chicken broth.
4. Let the chiles soak for about 20 minutes, or until they are softened.
5. Remove the chiles from the soaking liquid and blend them in a blender until smooth.
6. In a large saucepan, combine the blended chiles, peanut butter, cocoa powder, cinnamon, allspice, cumin, oregano, honey, cloves, nutmeg, cayenne pepper, garlic, onion, and diced tomatoes.
7. Bring the mixture to a simmer and cook for about 30 minutes, or until the sauce has thickened.

Assembling the Dish:

1. Remove the chicken from the oven and let it rest for 10 minutes.
2. Transfer the chicken to a serving platter and pour the mole sauce over it.
3. Garnish with cilantro and sesame seeds, if desired.

Serving Suggestions

Serve Chicken Mole with Peanut Butter with your favorite side dishes, such as:

• Mexican rice
• Refried beans
• Tortillas
• Cornbread
• Salad

Tips

• For a richer flavor, use dark chocolate cocoa powder.
• If you don’t have a blender, you can use an immersion blender or a food processor to blend the chiles.
• The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• To reheat the mole sauce, simply heat it over low heat until warmed through.

Variations

• Add a cup of chopped vegetables, such as carrots, celery, or onions, to the mole sauce.
• Use different types of nuts, such as almonds or walnuts, instead of peanut butter.
• Add a touch of heat by adding a serrano or jalapeño pepper to the mole sauce.

Wrap-Up

Indulge in the harmonious blend of Mexican and African flavors with this exquisite Chicken Mole with Peanut Butter. Its rich, earthy notes and creamy texture will leave an unforgettable impression on your taste buds. Experiment with different variations and find the perfect combination that suits your palate. Bon appétit!

Basics You Wanted To Know

Q: Can I use ground chicken instead of a whole chicken?
A: Yes, you can use ground chicken, but the flavor will be different.

Q: Can I make the mole sauce without peanut butter?
A: Yes, you can omit the peanut butter, but the sauce will not be as creamy.

Q: Can I freeze the Chicken Mole with Peanut Butter?
A: Yes, you can freeze the dish for up to 3 months.