Entree: Mexico – Chiapas (Southern Mexico) – Mole de Chiapas

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), about 6–8 pieces
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil, plus 1/4 cup (60 ml) more for frying
- 1 large white onion, halved and sliced (approx. 8 oz / 225 g)
- 5 cloves garlic, unpeeled
- 3 Roma tomatoes (or plum tomatoes), halved (approx. 12 oz / 340 g)
- 4 dried ancho chiles, stems removed and seeds discarded (about 25 g)
- 3 dried pasilla chiles, stems removed and seeds discarded (about 18 g)
- 2 dried chipotle chiles, stems removed and seeds discarded (about 8 g)
- 2 corn tortillas, torn (about 50 g)
- 2 slices day-old white bread or 2 additional toasted tortillas, torn (about 50 g)
- 2 tbsp (30 ml) sesame seeds, toasted (approx. 18 g) plus extra for garnish
- 1/4 cup (35 g) blanched almonds, toasted
- 1/4 cup (35 g) pumpkin seeds (pepitas), toasted
- 1 cinnamon stick (2-inch / 5 g)
- 1/2 tsp (1 g) whole cloves
- 1 tsp (2 g) black peppercorns
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- 2 cups (480 ml) low-sodium chicken stock, plus additional 2 cups (480 ml) reserved
- 2 oz (55 g) Mexican chocolate (table chocolate), chopped (60–70% cacao)
- 2 tbsp (30 g) piloncillo, grated or packed brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 ripe plantain, peeled and sliced into 1/2-inch (1 cm) rounds (approx. 8 oz / 225 g)
- 2 cups (370 g) long-grain white rice
- 3 1/2 cups (830 ml) water (for the rice)
- 8–12 small corn tortillas, warmed (for serving)
- Fresh cilantro leaves, chopped, for garnish
- 1/2 cup (75 g) chopped white onion or shredded cabbage, for serving

Instructions

Short Description:
A rich, complex Chiapas mole made with regional dried chilies, toasted seeds and nuts, Mexican chocolate, and a touch of piloncillo for a characteristically sweeter yet spicy sauce, served with braised bone-in chicken, white rice, fried plantains, and warm corn tortillas.

Regional Notes:
This Chiapas version emphasizes local dried chilies and table chocolate to create a sweeter, fruitier mole with bright heat—more sugar and chocolate than many central Mexican moles and a little more kick from smoked chilies common in southern Mexico. Toasted pepitas and sesame (typical in southeastern moles) and the inclusion of fried plantain reflect Chiapas' coastal and highland influences.

1. Pat the chicken pieces dry and season all over with 1 1/2 tsp (8 g) salt. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the chicken in batches, 4–6 minutes per side, until golden; remove and set aside.
2. Lower heat to medium. In the same pot, add sliced onion and unpeeled garlic cloves; cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Remove onion and garlic to a plate.
3. While onion cooks, toast dried chiles one at a time in a dry skillet over medium heat until fragrant and pliable, about 20–30 seconds per side—do not burn. Transfer chiles to a bowl and cover with hot water to rehydrate for 15 minutes; then drain, discard stems and seeds, and roughly chop.
4. In the same dry skillet, toast sesame seeds, almonds, and pepitas separately until fragrant and lightly golden, about 2–4 minutes each. Toast torn tortillas and bread pieces until crisp and browned. Lightly toast cinnamon stick, cloves, and peppercorns for 30–60 seconds.
5. Roast the halved tomatoes under a broiler or on a hot skillet until charred on the skins, about 5–7 minutes. Remove garlic skins (they should be soft) and squeeze roasted garlic from their skins.
6. Add the toasted nuts/seeds, tortillas/bread, chopped rehydrated chiles, roasted tomatoes, cooked onion and garlic, toasted spices (cinnamon, cloves, peppercorns), ground coriander and cumin, and 2 cups (480 ml) chicken stock into a blender. Blend in batches until very smooth, adding more stock as needed to reach a pourable sauce (about 1–2 cups / 240–480 ml additional).
7. Pour the blended sauce through a fine-mesh sieve back into the pot, pressing solids to extract flavor. Return the pot to medium heat. Add chopped Mexican chocolate, piloncillo (or brown sugar), apple cider vinegar, and bay leaves. Stir until chocolate and piloncillo melt and the sauce is smooth.
8. Add the browned chicken pieces and any accumulated juices back into the pot with the mole. Add enough additional chicken stock to just cover the chicken (about 2 cups / 480 ml). Bring to a simmer, reduce heat to low, cover partially, and cook 30–40 minutes until chicken is cooked through and tender. Stir occasionally; skim fat if needed. Adjust salt and sweetness to taste—mole de Chiapas is traditionally a little sweeter and should balance heat, chocolate, and acidity.
9. While the mole simmers, make the rice: rinse 2 cups (370 g) rice until water runs clear. In a medium saucepan, bring 3 1/2 cups (830 ml) water to a boil with a pinch of salt. Stir in rice, reduce heat to low, cover, and cook 18–20 minutes until water is absorbed. Fluff with a fork and keep warm.
10. Fry the plantains: heat 1/4 cup (60 ml) vegetable oil in a skillet over medium-high heat. Fry plantain rounds in batches until golden brown and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle with a little salt.
11. Warm the serving tortillas in a dry skillet or wrapped in foil in a low oven.
12. To serve: place a scoop of rice on each plate, top with a chicken piece, ladle generous mole sauce over the chicken, and garnish with toasted sesame seeds, chopped cilantro, and raw chopped onion or shredded cabbage. Add fried plantains and warm tortillas on the side for scooping.