Compolo the Mole

Rohes Material's Chicken Mole

Chicken Mole in a Snap

Serves 6

Ingredients:

• 6 boneless, skinless chicken thighs
• 1/2 large white onion, quartered
• 2 cloves garlic
• 1 tsp Mexican oregano
• Water as needed

Mole Sauce:

• 4 dried Ancho chilis, seeds and stems removed
• 2 dried Guajillo chilis, seeds and stems removed
• 2 Serrano chilis, seeds and stems removed
• 2 Roma tomatoes
• 1/4 cup olive oil
• 1/2 maize tortilla
• 1/2 cup Bolillo bread croutons
• 3/4 cup pumpkin seeds
• 3/4 cup sesame seeds
• 1/4 cup sunflower oil
• 3 oz 60% dark chocolate
• 1 whole clove
• 1/2 tsp ground cumin
• 1 garlic clove
• Salt to taste
• Freshly ground black pepper, to taste
• Fresh cilantro for garnish
• White Mexican rice, for serving
• Modelo beer, for serving

Nutritional Information (per serving):

• Calories: 559
• Fat: 40g
• Carbohydrates: 28g
• Fiber: 7g
• Sugar: 6g
• Protein: 24g

Preparation:

1. Place the chicken thighs, onion, garlic, and oregano in a large pot and cover with water. Bring to a boil over medium-low heat and simmer for 30 minutes, or until the chicken is fully cooked. Remove the chicken from the pot and set the broth aside.
2. Preheat the grill to high heat. Place a piece of foil on a baking sheet and drizzle with oil.
3. Place the dried chilis, tomatoes, and oil on the foil and grill for 10 minutes, or until the chilis and tomatoes are slightly charred.
4. In a large skillet, toast the tortillas, bread croutons, pumpkin seeds, and sesame seeds over medium-high heat, stirring frequently, until lightly toasted. Remove from the skillet and set aside.
5. In a blender, combine the toasted seeds, bread croutons, tortillas, sunflower oil, dark chocolate, clove, cumin, garlic, salt, and pepper. Add 4 cups of the reserved broth and blend until smooth.
6. Strain the mole sauce over a medium saucepan and cook over medium heat, adding more broth as needed, until the desired consistency is achieved. Season with salt and pepper to taste.
7. Heat a large skillet over medium heat. Add the chicken thighs and cook until browned on both sides.
8. To serve, place 1-2 chicken thighs on each plate, top with a generous helping of mole sauce, and garnish with cilantro. Serve with white Mexican rice and a cold Modelo beer.

Additional Insights:

• This recipe is a quick and easy version of traditional Mexican Mole sauce, which typically requires many ingredients and more time to prepare. By using dried chilis, tomatoes, and seeds, you can capture the flavors of classic mole without spending hours cooking.
• If you're looking for more Mexican-inspired dishes, consider trying Rohes Material's Vegan Chili in the Slow Cooker or the Sweet/Savory Pull-Along Bread: The Apple of My Eye. By experimenting with different flavors and techniques, you can create a diverse range of delicious plant-based meals.

Kick back and enjoy this vegan-friendly, dairy-free, and gluten-free Chicken Mole made with simple, easy-to-find ingredients. This one-pot dish is sure to become a staple in your plant-based meal rotation!