Entree: Mexico – Oaxaca – Mole Coloradito (Red Mole)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 6 bone-in chicken pieces (mix thighs and drumsticks), approx. 3.5 lb (1.6 kg)
- 2 tsp (10 g) kosher salt, plus more to taste
- 8 cups (1.9 L) water (for simmering chicken and soaking)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 dried chilhuacle rojo (if available; see note) or 2 dried ancho chilies
- 4 dried guajillo chilies
- 2 dried ancho chilies (if not using chilhuacle)
- 2 medium tomatoes, approx. 10 oz (300 g)
- 1 medium white onion, halved, approx. 8 oz (225 g) total
- 4 garlic cloves, unpeeled
- 1 ripe plantain, peeled and sliced, approx. 6 oz (170 g)
- 2 day-old corn tortillas, torn, approx. 1.5 oz (40 g)
- 1/4 cup (35 g) raw almonds
- 2 tbsp (15 g) raw pumpkin seeds (pepitas) or roasted peanuts
- 2 tbsp (18 g) sesame seeds, plus 1 tbsp (9 g) for garnish
- 1 cinnamon stick, 2 in (approx. 3 g)
- 3 whole cloves
- 1 tsp (5 g) black peppercorns
- 1/2 tsp (1.5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) ground anise or 1/8 tsp anise seed, optional
- 1 oz (28 g) Oaxacan or Mexican chocolate, chopped (preferably slightly sweet)
- 1 tbsp (12 g) brown sugar, optional (adjust to taste)
- 3 cups (720 ml) chicken stock (reserved from cooking chicken and/or extra)
- 1 cup (200 g) long-grain white rice
- 2 cups (480 ml) water (for rice)
- 1/4 cup (60 ml) vegetable oil or lard (for rice and finishing; divided)
- 1/2 lb (225 g) green beans, trimmed (or 2 cups mixed seasonal vegetables)
- Fresh cilantro leaves, for garnish
- Thinly sliced white onion and lime wedges, for serving

Instructions

Short Description:
A classic Oaxacan mole coloradito — a sweet-spicy red mole made with local dried chilies and Oaxacan chocolate, served over tender bone-in chicken with rice and steamed greens. The sauce is nutty, slightly sweet, and vibrant red-brown in color.

Regional Notes:
This Oaxaca version highlights local dried chilies (including chilhuacle rojo when available) and genuine Oaxacan chocolate for a balanced sweet-spicy profile distinct from the darker, smokier mole negro. The mole is finished simply and served with chicken and rice, a typical presentation in Oaxaca.

1. Prepare the chicken and stock: place chicken pieces in a large pot with 8 cups (1.9 L) water and 2 tsp (10 g) salt. Bring to a simmer, skimming foam, and simmer gently 30–35 minutes until cooked through. Remove chicken; reserve 3 cups (720 ml) of the cooking liquid as stock. When cool, remove skin and bones as desired and shred or keep pieces whole.
2. Toast and soak chilies: remove stems and seeds from chilhuacle/ ancho/ guajillo chilies. Lightly toast each chili flesh-side down in a dry skillet 10–20 seconds until aromatic (do not burn). Place toasted chilies in a bowl and cover with 2 cups (480 ml) very hot water; soak 20–25 minutes until softened. Reserve soaking liquid.
3. Roast aromatics: while chilies soak, roast tomatoes, onion halves, and unpeeled garlic cloves on a hot comal or under a broiler until charred and softened, about 8–12 minutes, turning as needed. Peel garlic once cool.
4. Toast nuts, seeds, tortillas and spices: in a dry skillet over medium heat, toast almonds and pumpkin seeds until golden, 3–5 minutes; transfer to a bowl. Toast sesame seeds until light golden and fragrant; reserve 2 tbsp (18 g) for the sauce and 1 tbsp (9 g) for garnish. In the same skillet, toast torn tortillas briefly until crisp. Toast cinnamon stick, cloves, and peppercorns 30–60 seconds until fragrant; remove.
5. Fry plantain: in 2 tbsp (30 ml) oil, fry plantain slices until browned and soft, about 2–3 minutes per side; drain on paper towel.
6. Blend the mole paste: drain most of the chili soaking liquid into a measuring cup and reserve. In a blender combine softened chilies (trim any leathery stems), roasted tomatoes, roasted onion, peeled garlic, fried plantain, toasted almonds and pumpkin seeds, 2 tbsp (18 g) sesame seeds, toasted tortillas, toasted spices (cinnamon stick broken into pieces, cloves, peppercorns), 1/2 tsp (1.5 g) ground cumin, oregano, anise (if using), 1 oz (28 g) chocolate, and about 2 cups (480 ml) of reserved chicken stock (or chili soaking liquid plus stock) to help blend. Purée to a very smooth paste, adding liquid a little at a time so the blender moves freely.
7. Strain the sauce: pass the blended paste through a wide-mesh strainer or chinois, pressing with the back of a spoon to extract a smooth sauce. Discard solids.
8. Cook the mole: heat 1 tbsp (15 ml) oil in a large heavy pot over medium heat. Pour in the strained mol e sauce and cook, stirring often, 8–12 minutes to remove the raw taste and concentrate flavors. Add remaining reserved chicken stock as needed to reach a thick but pourable sauce (total ~3 cups/720 ml). Stir in brown sugar if desired and adjust salt to taste.
9. Finish with chicken: add shredded or whole chicken pieces to the simmering mole and cook 8–10 minutes so the chicken warms and absorbs sauce. If sauce becomes too thick, thin with more stock or water to desired consistency.
10. Cook rice and vegetables: while mole simmers, heat 1/4 cup (60 ml) oil in a saucepan, sauté 1/4 cup finely chopped onion (from ingredients) until translucent, add 1 cup (200 g) rice and toast 1–2 minutes. Add 2 cups (480 ml) water and 1/2 tsp salt, bring to a boil, then reduce to low, cover and cook 15–18 minutes until rice is tender. Steam or blanch green beans 4–6 minutes until bright and crisp-tender; toss with a little oil and salt.
11. Serve: mound rice on plates, place chicken pieces with generous ladles of mole over them, add green beans to the side. Garnish with toasted sesame seeds, sliced white onion, cilantro and lime wedges. Offer extra mole on the side.
12. Make-ahead and notes: mole coloradito improves slightly after resting; cool and refrigerate up to 3 days or freeze. If chilhuacle rojo is unavailable, use a higher proportion of guajillo and ancho; adjust sweetness with chocolate and sugar to achieve the classic mildly sweet, spicy balance.