{"id":28610,"date":"2015-11-13T00:30:43","date_gmt":"2015-11-13T05:30:43","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=28610"},"modified":"2015-11-12T21:24:48","modified_gmt":"2015-11-13T02:24:48","slug":"easy-chicken-mole-2","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2015\/11\/13\/easy-chicken-mole-2\/","title":{"rendered":"Easy Chicken Mole"},"content":{"rendered":"
\"Easy<\/a><\/div>\n
The first time I had mole (say\u00a0moe-lay<\/em>) it was at a small but very well-regarded Mexican restaurant in Los Angeles, La Loteria<\/a>. \u00a0I had heard of mole poblano before and decided to take a chance. \u00a0Que rico! \u00a0What a glorious taste! \u00a0It was rich, a tiny bit spicy, a little bitter, and a little fruity. \u00a0It was really a savory fiesta in my mouth. \u00a0However, when I went home with the intent to find out more about this magical dish and how to make it, all the recipes I saw were 40 ingredients long and took days to make. \u00a0No me gusta \u2013 I just didn\u2019t have time to mess with that. \u00a0So after some more research, I came up with this recipe \u2013 my\u00a0Easy Chicken Mole!<\/strong><\/div>\n
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The two ingredients that most moles share to give them such depth of flavor are dried chiles and chocolate. \u00a0Really! \u00a0Buy the darkest chocolate you can find. \u00a0You can use baker\u2019s unsweetened chocolate, but that will make it bitter, and you\u2019ll probably want to bring it back around with some added honey or brown sugar. \u00a0I used bittersweet chocolate, 63% cacao. \u00a0I think it worked well, and next time I might even add a little more.<\/div>\n
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As far as the chiles go, it gets a little confusing. \u00a0Oftentimes a chile will have one name when it\u2019s fresh and a different name when it\u2019s dried (I guess kind of like grapes vs. raisins.) \u00a0To be honest, I think I bought ancho chiles, but I\u2019m not sure \u2013 there were two kinds and neither were labeled! \u00a0You want chiles that are a very dark reddish-brown\u2014like the color of dried blood\u2014and about fist-sized. \u00a0I used two but I may use three or even four next time. \u00a0I removed the seeds, and that\u2019s where the heat resides, so you only get the smoky, fruity flavor of the chiles and not the spiciness.<\/div>\n
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Try this recipe. \u00a0If you\u2019ve never had mole, this is a great place to start. \u00a0If you are a mole aficionado, go ahead and tweak my recipe to get the taste you like. \u00a0Either way, I bet you\u2019ll say, Que sabor! \u00a0(Or if you don\u2019t\u00a0habla espanol,<\/em>\u00a0\u2018So tasty!\u2019)<\/div>\n
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Easy Chicken Mole<\/strong><\/div>\n
Ingredients:<\/div>\n