Description
This chicken mole is my take on a mole verde, a delicious Mexican inspired dish. I first learned how to make mole verde in culinary school and after a few different variations, this recipe has quickly become one of my favorites.
Ingredients
Units
Scale
- 3 lbs boneless skinless chicken thighs
- 1 yellow onion
- 6 tomatillos
- 2 serrano peppers
- 4 cloves of garlic
- Kosher salt
- Black pepper
- 1/2 bunch cilantro
- 3 large romaine lettuce leaves, washed
- 2 cups chicken broth
- 1/3 cup toasted pistachios
Instructions
- Prep all the vegetables – dice the onion, slice the chiles, smash the garlic, and quarter the tomatillos.
- Heat a large pan on medium high heat. Add a tablespoon of neutral oil to the pan and add an even layer of the chicken thighs. Season with kosher salt on each side, and sear for 3-4 minutes on one side, or until browned. Flip and cook for another minute, then set aside. Repeat this with all the chicken thighs and set aside. The chicken does not need to be fully cooked.
- In the same pan, saute the onions and a pinch of salt on medium heat. After 4-5 minutes, add in the chiles and garlic. Cook for about a minute (until you can smell the fragrant garlic), then add in the tomatillos and another big pinch of salt. Cook for 5 minutes, then add in the browned chicken, chicken broth, half a bunch of cilantro, black pepper, and bring up to a simmer. Cover and cook for 15 minutes on medium low heat. Avoid letting the chicken boil, as this will cause the chicken to be tough.
- Remove the chicken and pour the remaining sauce and veggies into a blender. Blend this together with 3 large romaine leaves, the toasted pistachios, the other half of the cilantro bunch, and another big pinch of salt. Pour this back into the pan, shred the chicken, and marry the 2 together. Taste for seasoning, and serve.
Notes
- To make this vegetarian, you can substitute the chicken for tofu, jackfruit, or mushrooms. You can also replace the chicken broth for vegetable broth.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: culinary school
- Method: stovetop
- Cuisine: mexican