Dairy-Free Traditional Chicken Mole
Elevate your dinner table with this rich and flavorful Dairy-Free Traditional Chicken Mole, a beloved Mexican classic reimagined for those avoiding dairy. This recipe boasts layers of depth from a blend of dried ancho, guajillo, and pasilla chiles, toasted almonds, sesame seeds, and aromatic spices like cinnamon, cumin, and coriander. The velvety mole sauce, thickened with dairy-free dark chocolate and simmered to perfection, envelopes seared chicken thighs for a dish that's hearty, comforting, and completely gluten- and dairy-free. Perfect for serving over fluffy steamed rice or with warm tortillas, this authentic yet accessible chicken mole brings bold, complex flavors that are sure to impress at your next family dinner or special occasion.
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Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 3 pieces Dried ancho chiles
- 2 pieces Dried guajillo chiles
- 2 pieces Dried pasilla chiles
- 4 cups Chicken stock (dairy-free)
- 2 medium Tomatoes, roughly chopped
- 1 medium Onion, roughly chopped
- 4 cloves Garlic cloves, peeled
- 0.25 cup Raw almonds
- 2 tablespoons Raw sesame seeds
- 1 stick Cinnamon stick
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 ounces Dairy-free dark chocolate (at least 70% cacao)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 3 tablespoons Olive oil
Directions
Step 1
Start by preparing the dried chiles. Remove the stems and seeds from the ancho, guajillo, and pasilla chiles.
Step 2
In a dry skillet over medium heat, lightly toast the chiles for about 1-2 minutes per side until aromatic, being careful not to burn them.
Step 3
Transfer the toasted chiles to a bowl and cover them with 2 cups of hot water. Let them soak for 15 minutes until softened.
Step 4
In the same skillet, heat 1 tablespoon of olive oil. Add the almonds and sesame seeds, and toast them for 3-4 minutes until golden and fragrant. Set aside.
Step 5
Add another tablespoon of olive oil to the skillet and sauté the chopped onion and garlic cloves until softened, about 5 minutes. Add the tomatoes and cook for another 5-7 minutes, stirring occasionally.
Step 6
Transfer the soaked chiles (along with their soaking liquid), toasted almonds, sesame seeds, onion, garlic, tomatoes, cinnamon stick, ground cumin, and ground coriander to a blender. Blend until smooth, adding additional chicken stock as needed to achieve a thick, pourable consistency.
Step 7
Heat the remaining olive oil in a large pot or Dutch oven over medium heat. Carefully pour in the blended mole sauce and stir. Let it cook for 15-20 minutes, stirring often to prevent sticking. Add the dairy-free dark chocolate and stir until melted and integrated into the sauce.
Step 8
Season the mole with salt and pepper to taste. Add the chicken stock (starting with 2 cups and adding more as necessary) to thin the sauce slightly if it becomes too thick.
Step 9
Season the chicken thighs with salt and pepper on both sides. In a separate skillet, sear the chicken thighs over medium-high heat for 3-4 minutes per side until golden brown.
Step 10
Nestle the seared chicken thighs into the simmering mole sauce. Reduce the heat to low, cover, and let the chicken cook in the sauce for 35-40 minutes, or until fully cooked and tender.
Step 11
Once done, serve the chicken mole over steamed rice or with warm tortillas. Garnish with additional sesame seeds if desired.
Nutrition Facts
| Serving size | (2203.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2649.1 |
| Total Fat 166.2g | 0% |
| Saturated Fat 41.2g | 0% |
| Polyunsaturated Fat 8.3g | |
| Cholesterol 750mg | 0% |
| Sodium 6404.9mg | 0% |
| Total Carbohydrate 110.6g | 0% |
| Dietary Fiber 37.0g | 0% |
| Total Sugars 31.3g | |
| Protein 187.2g | 0% |
| Vitamin D 42IU | 0% |
| Calcium 620.0mg | 0% |
| Iron 24.4mg | 0% |
| Potassium 4490.5mg | 0% |
Source of Calories