Green Chicken Mole Recipe: How To Make It At Home

Indulge in the vibrant flavors of Green Chicken Mole, a traditional Mexican dish that tantalizes taste buds with its rich, earthy, and herbaceous notes. This guide will walk you through the art of crafting this culinary masterpiece, from sourcing the freshest ingredients to mastering the intricate cooking techniques.

Ingredients:

Chicken:

• 2 pounds boneless, skinless chicken breasts or thighs

Green Mole Sauce:

• 12 tomatillos, husked and quartered
• 4 green bell peppers, seeded and chopped
• 3 jalapeño peppers, seeded and chopped (adjust for desired heat level)
• 1 large white onion, chopped
• 4 cloves garlic, minced
• 1 cup fresh cilantro
• 1/2 cup fresh parsley
• 1/4 cup pumpkin seeds
• 1/4 cup sesame seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Prepare the Chicken:

1. Season the chicken breasts or thighs with salt and pepper.
2. Heat a large skillet over medium heat and add a drizzle of olive oil.
3. Sear the chicken until browned on all sides and cooked through.
4. Remove the chicken from the skillet and set aside.

Make the Green Mole Sauce:

1. In a large saucepan, combine the tomatillos, green bell peppers, jalapeños, onion, garlic, cilantro, parsley, pumpkin seeds, sesame seeds, cumin, coriander, and oregano.
2. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are soft and tender.
3. Puree the sauce in a blender until smooth.

Combine the Chicken and Sauce:

1. Return the chicken to the saucepan and pour the green mole sauce over it.
2. Bring to a simmer and cook for 15-20 minutes, or until the chicken is fully heated through and the sauce has thickened.

Tips for Perfect Green Mole:

• Roast the Vegetables: For a deeper flavor, roast the tomatillos, green bell peppers, and jalapeños in the oven before adding them to the sauce.
• Use Fresh Herbs: The freshness of the cilantro and parsley makes a significant difference in the taste of the mole.
• Adjust the Heat Level: The amount of jalapeño peppers you use will determine the spiciness of the mole. Adjust it to your desired level.
• Thicken the Sauce: If the sauce is too thin, you can add a cornstarch slurry (equal parts cornstarch and water) to thicken it.

Variations:

• Add Cream: For a richer sauce, add 1 cup of heavy cream to the mole before simmering.
• Use Different Proteins: Green mole can also be made with other proteins, such as pork, beef, or tofu.
• Serve with Sides: Traditionally, green chicken mole is served with rice, tortillas, or beans.

Beyond the Basics:

History of Green Chicken Mole:

Green chicken mole is believed to have originated in the state of Puebla, Mexico. It is a complex and time-consuming dish that was once reserved for special occasions. Today, it is enjoyed by people all over the world.

Health Benefits of Green Chicken Mole:

Green chicken mole is a nutritious dish packed with vitamins, minerals, and antioxidants. The tomatillos and green bell peppers are excellent sources of vitamin C, while the jalapeños provide capsaicin, which has anti-inflammatory properties.

Pairing Green Chicken Mole with Wine:

Green chicken mole pairs well with fruity and spicy wines, such as Pinot Noir, Zinfandel, or Grenache. The sweetness of the wine complements the spiciness of the mole, while the acidity helps to balance the richness.

Frequently Asked Questions:

Q: Can I make green chicken mole ahead of time?
A: Yes, green chicken mole can be made up to 3 days ahead of time. Simply store it in an airtight container in the refrigerator.

Q: What can I do if my green chicken mole is too spicy?
A: Add a dollop of sour cream or yogurt to the mole to reduce the heat level.

Q: Can I substitute tomatillos with tomatoes?
A: Yes, you can substitute tomatillos with tomatoes, but the flavor of the mole will be slightly different. Tomatoes tend to be sweeter than tomatillos, so you may want to add a bit of extra lime juice or vinegar to balance the sweetness.