Chocolate and Chicken

Ole... No, mole. I made mole the other night and Nick has since called it his favorite dish that I make. It's a long process to make it, and even longer if you make the mole sauce from scratch. Mole is an ancient Mexican dish from Oaxaca, a southern state of Mexico. It's a silky sauce composed of peanuts, many different types of chile, chocolate, sesame seeds, pumpkin seeds, aromatics, onions, cinnamon, onion, and chicken stock. One day I will make the mole sauce base from scratch but until then I use a pre-made lame version of the sauce and I spice it up to my own liking.


You need:
- 2 garlic gloves, skin on
- Salt and pepper
- 1tbs butter
- Mexican Chocolate (Nestle Abuelita is fine)
- Chicken Breasts (skin on)
- Mole Paste
-Tortillas de Maiz

So start by boiling your chicken breasts (with the skin on, it helps to retain the moisture) with the crushed garlic cloves in salted water. This will be the stock you use in the mole later so for fuck's sake don't throw it away! Next get your butter foaming in a saucepan, then add the Mexican Abuelita Chocolate. Melt it down until it becomes a thick paste but don't burn the sugar crystals, add your mole until it too is melted, and then remove it from heat. Once your chicken breast is done (about 45 minutes on slow boil) you let them cool, then use the stock in your chocolate and mole mix. Let the sauce reduce for about 20 minutes whilst continually adding the stock. Meanwhile shred the chicken breast and add the pieces to a separate pan. Moisten the chicken with the mole sauce and then make enchiladas with the shredded meat and the corn tortillas. Lay on a plate and then dress them with the mole sauce.

You can leave the chicken breasts whole or wrap the meat up in tortillas. I served mine with white cilantro rice and Refried black beans. !Buena suerte!