How to Use Mole Paste with Chicken? – Los Pancho’s Lake Worth

Mole (pronounced ‘MOH-leh’) is a rich, complex sauce from Mexico. It’s a blend of chilies, spices, chocolate, and other ingredients that can take hours to make from scratch. Thankfully, mole paste is a convenient alternative for those looking to create an authentic Mexican meal without the extensive time commitment. This article aims to guide you through using mole paste to create a delicious chicken dish that will have your taste buds singing praises.

What is Mole Paste?

Before diving into the cooking process, let’s understand mole paste. Mole paste is a concentrated form of the traditional mole sauce, made by simmering various ingredients like chilies, spices, and sometimes chocolate until they become thick. It’s essentially a ‘shortcut’ that lets you make a complex mole dish much quicker.

Types of Mole Paste

Mole Poblano: Rich and dark, it incorporates chocolate and is often used with poultry.
Mole Verde: Made from green chilies and herbs, it’s lighter and often used with fish or vegetables.
Mole Amarillo: A yellow mole usually includes masa, saffron, and yellow chilies.
Mole Negro: A deep, dark mole made with dark chilies and chocolate.
Mole Coloradito: A red mole that incorporates tomatoes and red chilies.

Ingredients Needed

For the Chicken:

4 Chicken breasts or thighs (bone-in or boneless)
Salt to taste
Pepper to taste
2 tbsp Olive oil

For the Mole:

1 jar (about 16 oz.) of mole paste
4 cups Chicken broth
Optional: Fresh herbs for garnish, like cilantro or parsley

Equipment Needed

Large skillet or frying pan
Saucepan
Measuring cups and spoons
Tongs or a spatula

Steps to Prepare Mole Chicken

Step 1: Season and Sear the Chicken

Start by seasoning your chicken pieces with salt and pepper.
Heat a skillet over medium-high heat and add olive oil.
Once the oil is hot, add the chicken pieces, searing them until they are golden brown on all sides.

Step 2: Prepare the Mole Sauce

In a saucepan, mix the mole paste with chicken broth.
Put the saucepan over medium heat and stir until the paste has dissolved into the broth.
Keep stirring occasionally to prevent lumps from forming.
Let the sauce simmer for about 20-30 minutes, allowing it to thicken slightly.

Step 3: Combine Chicken and Mole

Add the seared chicken pieces to the saucepan once the mole sauce is ready.
Cover the saucepan and let the chicken simmer in the mole sauce for about 30-45 minutes, depending on the thickness of your chicken pieces.

Step 4: Serve

Once the chicken is cooked, take it out of the sauce and place it on a serving platter.
Pour the mole sauce over the chicken.
Optionally, garnish the dish with fresh herbs like cilantro or parsley.

Tips for Success

Quality of Paste: Always opt for a high-quality mole paste. The better the paste, the more flavorful your dish will be.
Adjust Thickness: If the mole sauce is too thick, add more chicken broth to reach your desired consistency.
Spice Level: Some mole pastes can be quite spicy. Taste the sauce before adding the chicken to see if it’s to your liking.
Side Dishes: Mole chicken pairs well with rice, tortillas, or steamed vegetables.

Variations

Vegetable Add-ins: Feel free to add vegetables like bell peppers or zucchini halfway through simmering.
Protein Swap: You can also use mole with other proteins like turkey or pork.

Bottom Line

Mole paste is a versatile ingredient that can help you create a sumptuous, authentic Mexican meal in less time than making mole from scratch. By following the steps and tips outlined in this article, you can treat yourself and your loved ones to a delicious mole chicken dish that is sure to impress. Whether you are a novice in the kitchen or a seasoned chef, mole paste is a convenient way to bring complex flavors to your table with minimal effort.