Pulled chicken mole
Mole, the signature sauce of Mexican cuisine, is one of the main reasons why we love Mexican food, and this pulled chicken mole certainly hits the spot, being rich in complex flavours. And you don’t need a shed full of ingredients for this dish. Once again, I have added my own signature twist with the sriracha, giving this dish an extra fusion layer of Thai flavour to the complexity.
My family loves pulled chicken mole stuffed into a bread roll but you can of course serve it in any way you like.
- 2lbs 3¼ ounces / 1 kg skinless chicken breast
- 1 tablespoon of olive oil
- 2 onions, roughly chopped
- 3 garlic cloves, minced
- 1 teaspoon of cumin seeds
- 1 teaspoon of cinnamon
- 1 teaspoon of sweet smoked paprika
- tin of plum tomatoes
- 1 tablespoon of sriracha
- 1 teaspoon of crushed red pepper
- 1 tablespoon of cocoa
- 3½ ounces / 100g dark chocolate
- ½ tablespoon of light brown sugar
Place the chicken in a large saucepan and fill the pan with water so that it covers the chicken by about 2cm / ¾ inch.
Bring to the boil, reduce to a simmer, cover and poach for 10-15 minutes (dependent upon the thickness of your chicken breasts).
Remove with tongs or a slotted spoon and leave to dry on some kitchen towel.
Heat the oil in a sauté pan and add your onion and fry for 7 minutes before adding the garlic, cumin, cinnamon and paprika and frying for a further minute.
Add the tomatoes, sriracha and red pepper and 100ml / 3½ fluid ounces of water, stir and bring to the boil before simmering for another 5 minutes.
Then, add the cocoa, stir and leave to simmer for 5 minutes.
Once the mole sauce has had its cooking time, add the chocolate and sugar, stir until the chocolate has melted and then blitz with a stick blender until you have a thick sauce.
Pull your chicken apart using two forks, add to the sauce and toss until fully coated.