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Venchi

Chocolate Chicken Mole Recipe

Try Venchi's simplified Mexican chocolate chicken mole recipe, that's an exciting mix of dark chocolate, chilis, and fragrant spices.

Looking for another chocolate savory recipe? Have a go at Venchi's chocolate salad, a sophisticated twist on greens. It makes the perfect light lunch for all tastebuds. 

 

What is chicken mole?

Chicken mole is a traditional Mexican dish that's a thrilling blend of spices, chili, nuts, and chicken. In Venchi's recipe, the Mole sauce is infused with chocolate and packed with complex flavors and spices.  

We recommend using dark, bittersweet chocolate for maximum flavor and authenticity. Varieties with at least 80% cocoa will be best.  

While the ingredient list may seem long, the recipe's actually fairly simple. The secret is to go at your own pace. And it's essential to have a blender handy to create a silky-smooth sauce once the cooking's all done.   

What's the best chicken to use for the recipe? For a budget-friendly option, you can opt for wings and drumsticks. Plus, they'll tenderize well in the sauce. You can always use breasts or thighs if you prefer chicken without the bone. Just be careful not to overcook them. If the meat gets too dry, shred it and soften it in the mole sauce.  

Need help figuring out what to cook mid-week? Make a big batch of the mole sauce, divide it into portions and freeze it. Problem solved. Take out the frozen sauce whenever you're in need of a quick meal or stuck on what to cook.

 

Ingredients for Mexican chicken with chocolate 

  • 3.3 lbs chicken (wings and legs)  

  • 2 tablespoons corn oil  

  • 3 cups chicken stock  

  • salt and pepper for seasoning 

 

For the mole: 

  • 6 dried red chillis  

  • 1 slice dry white bread  

  • 3 tablespoons corn oil  

  • 1 onion  

  • 3 garlic cloves  

  • 1 tablespoon oregano  

  • 1/2 tablespoon fennel seeds  

  • 1 tablespoon sesame seeds  

  • 1 tablespoon coriander seeds  

  • 6 black peppercorns  

  • 1 cinnamon stick  

  • 1/2 cup blanched almonds  

  • 2 tablespoons dried prunes  

  • 2 cups tomato puree  

  • 3.53 oz Venchi dark chocolate 85%  

  • bunch of fresh cilantro  

 

Yields: 6 servings

Preparation Time: 1 hour and 20 minutes  

Step-by-Step Directions:

  1. Clean the red chilis. Remove the membrane, stems, and seeds. Set 2 teaspoons of the seeds aside to use later.  

  1. In a dry frying pan, toast the chilis until aromatic. But make sure they don't turn black. Then soak the chilis in a bowl of boiling water for 20 minutes to soften them.  

  1. In a clean, dry frying pan, toast the fennel seeds, sesame seeds, coriander seeds, peppercorns, and cinnamon stick. They should become fragrant but not burnt. Then set aside. Grind them in a spice grinder or mortar and pestle.  

  1. In a large saucepan, add the corn oil. When hot, add the chicken. Season with salt and pepper liberally. Fry for a few minutes on each side. 

  1. After every side of the chicken has a lovely color, pour in half of the chicken stock.  

  1. Bring to a boil and let it gently simmer for 20 minutes. Make sure to turn the chicken, so it's evenly cooked.  

 

For the sauce: 

  1. Chop the onions and slice the garlic cloves.  

  1. Turn the stove on to medium heat. In a new large saucepan or casserole dish, heat the corn oil and chili seeds.   

  1. Next, add the chopped onion and garlic.  

  1. Add the ground spices from earlier. Let them toast for a few minutes until fragrant.  

  1. Tear up the bread into chunks and add to the pan.  

  1. Chop up the dried prunes and throw them into the sauce.  

  1. Mix in the almonds, tomato puree, and the softened red chilis.  

  1. Pour in the rest of the chicken stock.  

  1. Let the sauce gently simmer for 20 minutes to get maximum flavor.  

  1. Next, take the pan off the heat. Pour the sauce into a blender and blend until smooth. Alternatively, you can use a stick blender directly in the pan.  

  1. Put the sauce back on the heat. Leave it on a low simmer.  

  1. Break up the dark chocolate into pieces and add it to the sauce.  

  1. Keep stirring the sauce to melt the chocolate. Just don't let it boil.  

  1. The chocolate should take another 15 minutes to melt completely. Your sauce should look like a thick gravy.  

  1. If the mole sauce is too thick, add a spoonful of water.  

  1. Have a taste. Add salt and pepper if needed. 

 

Add the chicken to the mole  

  1. Put the cooked chicken and the stock back into the blended mole sauce.  

  1. You can shred the chicken or put it in whole. Whatever you prefer.  

  1. Warm up the sauce and chicken so they're ready to eat.  

  1. Top with fresh cilantro. Now serve and enjoy! 

 

What to serve with chicken mole

The hard work's done. Now you have an exciting Mexican chicken with chocolate dish ready to place on the table. But what to serve with it? Luckily, there are plenty of sides that match well and will turn a surprisingly simple recipe into a feast. 

When you're really hungry, go traditional and whip up some fluffy rice to serve with the chocolate chicken. Or pair it with crispy corn tortillas, a crowd favorite. For the cooler months, think about preparing whole roasted potatoes with cajun seasoning for a spicy side that's filling and wholesome.  

Are you craving something fresh to team with your chicken mole? A Mexican slaw salad will be a winner. All you need is shredded red cabbage, thinly sliced spring onion, and olive oil. Dress it with lime zest and juice, and you've got a refreshing meal bursting with flavor. For extra crunch, garnish with sliced radishes or carrots. Invite over family and friends and enjoy!