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Sunday Supper: Chicken Mole

[Photograph: Sydney Oland]

The word "mole" is used to describe sauces that come in an overwhelming variety of colors and flavors. What unites all versions of mole is chili—whole, chopped, dried, or fresh, all mole use chili as one of the central components. This version is based on the style that originates in Oaxaca and uses a combination of chilies, spices, nuts and chocolate to create a final product that is complex and enticing. And although the thought of chicken and chocolate may be disconcerting, I have to recommend taking a leap of faith and giving this mole a shot.

Most of the dried chilies used in this recipe can be found at any South American market, or maybe even at a larger grocery store. When picking out a chocolate for this recipe a stone ground Mexican style chocolate will yield the best results. This chocolate is my favorite, but explore and use your own preferred brand.

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Chicken Mole »

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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