Celiac.com 07/31/2024 – Chicken mole, a cherished gem in Mexican cuisine, embodies a legacy steeped in ancient culinary traditions and cultural fusion. Originating from the Mesoamerican era, mole traces its roots back to the rich culinary practices of indigenous communities in Mexico. Legend has it that mole was first created in the convent of Santa Rosa in Puebla, where nuns combined local ingredients with Spanish influences to craft a sauce that would later evolve into the intricate dish known today. The word “mole” itself derives from the Nahuatl word “molli,” meaning mixture or sauce, reflecting its diverse blend of flavors and ingredients.
This Authentic Mexican Gluten-Free Chicken Mole recipe pays homage to centuries of tradition, featuring tender chicken simmered in a velvety sauce enriched with the nuanced flavors of dried chilies, chocolate, and aromatic spices. Each element of this dish speaks to the cultural tapestry of Mexico, where culinary craftsmanship and reverence for ingredients converge. Whether served during festive celebrations or cherished family gatherings, chicken mole stands as a testament to the enduring allure of Mexican gastronomy, inviting diners on a sensory journey that celebrates history, flavor, and the art of cooking.
Authentic Mexican Gluten-Free Chicken Mole Recipe
Ingredients:
4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 tomatoes, chopped
2 dried ancho chilies, stemmed and seeded
2 dried guajillo chilies, stemmed and seeded
2 cups chicken broth
¼ cup raisins
¼ cup slivered almonds
¼ cup sesame seeds
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground cumin
¼ teaspoon dried oregano
1 ounce unsweetened chocolate, chopped
1 tablespoon honey or agave syrup
Fresh cilantro, chopped (for garnish)
Toasted sesame seeds (for garnish)
Instructions:
Season and Brown the Chicken: Season the chicken thighs and drumsticks generously with salt and black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on all sides until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Prepare the Sauce: In the same skillet, add chopped onion and garlic. Sauté until softened, about 3-4 minutes. Add chopped tomatoes, ancho chilies, guajillo chilies, and chicken broth. Bring to a boil, then reduce heat and let it simmer for 10 minutes, until the chilies are softened.
Blend the Sauce: Transfer the sauce mixture to a blender. Add raisins, almonds, sesame seeds, ground cinnamon, ground cloves, ground cumin, dried oregano, unsweetened chocolate, and honey or agave syrup. Blend until smooth, adding more chicken broth if needed to reach desired consistency.
Simmer with Chicken: Return the blended sauce to the skillet or Dutch oven. Add the browned chicken pieces back into the sauce. Bring to a simmer, cover, and cook over low heat for 45-60 minutes, or until the chicken is cooked through and tender.
Serve: Remove from heat and let it rest for a few minutes. Serve the chicken mole hot, garnished with chopped fresh cilantro and toasted sesame seeds. Serve with rice or corn tortillas for an authentic Mexican meal.
Tips:
Adjusting Heat: For a spicier mole, add more dried chilies or include some of the chili seeds. Adjust sweetness with more honey or agave syrup if desired.
Storage: Chicken mole develops even richer flavors when allowed to sit overnight. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this Authentic Mexican Gluten-Free Chicken Mole, a dish that celebrates the complex flavors and rich culinary heritage of Mexico!
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