Entree: Mexico – Veracruz, Gulf Coast Mexico – Mole de Xico (Xico Mole)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), about 6 pieces
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil, plus extra for frying plantains
- 2 cups (370 g) long-grain white rice, uncooked
- 4 cups (960 ml) water (for rice)
- 2 ripe plantains (not overly ripe; yellow with black spots), sliced on the diagonal
- 1/4 cup (60 ml) neutral oil for toasting/blending (can use vegetable)
- 4 ancho chiles, stems removed and seeds discarded
- 3 pasilla chiles, stems removed and seeds discarded
- 6 chile de árbol (or 3 dried chipotle for milder heat), stems removed and seeds discarded
- 1/2 cup (70 g) roasted unsalted peanuts
- 1/3 cup (45 g) blanched almonds
- 2 tbsp (20 g) sesame seeds, plus extra for garnish
- 1/4 cup (40 g) raisins
- 2 medium roma tomatoes (about 10 oz / 280 g total)
- 1 medium white onion, halved
- 4 cloves garlic, peeled
- 1 cinnamon stick (about 2 in / 5 cm)
- 4 whole cloves
- 1 tsp (2 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 2 cups (480 ml) low-sodium chicken stock, plus up to 1 cup (240 ml) extra if needed
- 1.5 oz (45 g) Mexican table chocolate (or dark chocolate 60–70% cocoa), chopped
- 1 tbsp (12 g) brown sugar (optional, to balance bitterness)
- Fresh cilantro leaves for garnish (optional)

Instructions

Short Description:
A rich, slightly sweet and nutty mole from Xico, Veracruz, built with toasted nuts and seeds, dried chiles, raisins and a touch of Mexican chocolate, served here with braised chicken, white rice and fried plantain for a complete main-course meal.

Regional Notes:
This Veracruz (Xico) version emphasizes local Gulf Coast ingredients and a sweeter, nuttier profile—peanuts and almonds, sesame, raisins and ripe plantain—distinct from the darker, smoky Oaxacan moles. The result is a smoother, fruit-sweet mole with chocolate balanced by toasted nuts and warm spices.

1. Pat the chicken dry and season all over with 2 tsp (10 g) salt and 1/2 tsp (1 g) pepper. In a large Dutch oven or heavy pot, heat 3 tbsp (45 ml) vegetable oil over medium-high heat. Brown the chicken in batches, about 4–5 minutes per side, until golden; transfer to a plate and set aside.
2. Meanwhile, rinse chiles, remove stems and shake or scrape out most seeds. In a dry skillet over medium heat toast the ancho and pasilla chiles briefly, 10–20 seconds per side, just until aromatic and pliable (do not burn). Toast the smaller chiles quickly as well. Place toasted chiles in a bowl and cover with very hot water; soak 15–20 minutes until softened. Reserve 1/2 cup (120 ml) of the soaking liquid.
3. In the same dry skillet toast peanuts, almonds and sesame seeds over medium heat until fragrant and lightly colored, about 3–4 minutes; remove to a plate. Toast cinnamon stick, cloves, coriander and cumin seeds briefly until aromatic, about 30–45 seconds; remove and set aside to cool.
4. Char the roma tomatoes and the onion halves directly on a gas flame or under a broiler, turning until skin is blackened and flesh softened, about 6–8 minutes total. Peel off any loose charred skin if desired. Lightly char the garlic in a small dry pan 1–2 minutes until golden.
5. Fry the plantain slices: heat 1/4 cup (60 ml) oil in a skillet over medium heat. Fry plantain slices in batches until golden brown and tender, about 2–3 minutes per side. Drain on paper towel and set aside.
6. Make the mole paste: drain the chiles (reserve the soaking liquid). In a blender, combine softened chiles, toasted peanuts, almonds, sesame seeds, raisins, charred tomatoes, charred onion, charred garlic, toasted whole spices (cinnamon, cloves, coriander, cumin and peppercorns), 1 cup (240 ml) chicken stock, 1/4 cup (60 ml) of the reserved chile soaking liquid, and 1/4 cup (60 ml) of the neutral oil. Blend on high until very smooth, adding more stock by tablespoons if needed to help the blades move. The paste should be thick but blendable.
7. For a silky texture, push the blended paste through a fine-mesh sieve into a bowl using the back of a spoon. Discard coarse solids left in the sieve.
8. In the Dutch oven used for the chicken, add the sieved mole paste and 1 cup (240 ml) chicken stock over medium heat. Stir to combine, then add the chopped chocolate and stir until melted. Bring to a gentle simmer and cook, stirring often, 12–15 minutes to deepen flavors. If sauce is too thick, thin with up to 1 cup (240 ml) additional stock. Taste and add 1 tbsp (12 g) brown sugar and salt as needed to balance bitterness.
9. Return the browned chicken and any accumulated juices to the pot with the mole. Spoon sauce over the pieces, cover, reduce heat to low, and simmer gently 25–30 minutes, or until chicken is cooked through (internal temp 165°F / 74°C) and sauce clings to the meat. Turn chicken once halfway through cooking so it is evenly coated and colored.
10. While chicken simmers, cook the rice: rinse rice under cold water until water runs clear. In a medium saucepan bring 4 cups (960 ml) water to a boil, add rice and a pinch of salt, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Fluff with fork.
11. To serve: mound rice on each plate, place 1–2 pieces of mole-coated chicken alongside, spoon extra sauce over the chicken and rice, top with fried plantain slices, a sprinkle of toasted sesame seeds and chopped cilantro if using.
12. Leftovers: mole flavors deepen after a day; refrigerate sauce and chicken separately for up to 3 days or freeze up to 2 months. Reheat gently, adding a splash of stock to loosen if needed.