Chicken Mole

Mole is one of the most important dishes in Mexican gastronomy. It’s origin goes back to pre-hispanic times but it was perfected during viceroyalty times. It’s name comes from the Nahuatl “molli” or “mulli” which means sauce or mixture. Mole is considered very precious and is prepared mainly during special occasions and festivities, such as Day of the Dead or to celebrate the Independence of Mexico. It’s a very unique and complex dish, and you can find many mole recipes around the country. It’s believed that today in Mexico you can find about 50 different types of mole, but perhaps some of the most well-known ones are: mole poblano, mole negro, mole verde, mole manchamanteles, mole amarillo and mole coloradito. Typically mole is prepared with a combination of Mexican dried chillies, nuts, sesame seeds, spices, fruit, garlic, onion and enriched with chocolate and chicken stock. However, it’s preparation varies according to the region and the cook! Mole poblano is perhaps one of the most popular recipes. It was invented by a nun in the convent of Santa Rosa in 1681, in Puebla, Mexico when she was asked to cook a special dish for the viceroy. For our Chicken Mole at Gran Luchito, we use Gran Luchito Chipotle Paste to give a smoky and sweet taste to this easy mole recipe, and it’s prepared in a simple way so that everyone can prepare this at home. We recommend freezing any leftovers to enjoy later, as this is one of those recipes that tastes even better the day after when it’s reheated. Don’t forget to serve this Mexican chicken mole recipe alongside Mexican Rice and Stuffed Poblano Peppers or Tamales for a truly authentic Mexican feast! For further information on traditional Mexican dishes, check out our guide on What Is Authentic Mexican Food.

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