The mole is gorgeous and delicious. The ginger doesn’t announce its flavor; it instead contributes to the spicy and tasty profile. And yes, this mole is decidedly spicy. But you’ll realize in the first bite of these Chicken Breasts in Ginger Mole that it’s not all about spice; it’s spice and flavor dancing together in a closed hold.
Chicken Breasts in Ginger Mole
Course: DinnerCuisine: Mexican4
servings30
minutesa while
to makeThe (optional) tortillas, if you make them from scratch, and the mole can be made ahead and reheated. If you use a rice cooker, the rice can wait on the “keep warm” setting while you make the chicken.
Ingredients
1/4 cup of sesame seeds, plus more for garnish
- For the mole
2 dried ancho chiles
1 dried pasilla chile
2 dried guagillo chiles
1 plum (Roma) tomato
1 small white onion
2 unpeeled garlic cloves
2 Tbs shredded fresh ginger
1 tsp black peppercorns
2 cups water
1 tsp salt, more or less to taste
2 Tbs canola or olive oil
- For the chicken
4 skinless, boneless chicken breast halves
Freshly ground black pepper
2 Tbs canola or olive oil
- For serving
White rice
Corn tortillas (optional)
Directions
- Toast the 1/4-cup of sesame seeds: fully preheat an empty skillet over a medium flame. Add the seeds and cook, stirring often, until they are lightly brown; 1 minute or so. Spread them out on a plate to cool. Set aside.
- Make the mole
- Heat a large, dry skillet over a med-high flame. Slice the stems off the chiles, slice them open lengthwise, and discard their seeds. Press them onto the cutting board in an effort to get them to lay flat. Add the chiles to the pan and cook, turning occasionally, until they soften and give off their aroma, about 2-3 minutes. Remove from pan and set aside.
- Position a broiler rack about 6 inches from the flame, and preheat the broiler. Place the tomato, onion, and garlic on the rack. Broil, turning occasionally, transferring each item to a plate as it becomes ready. Garlic: broil until the skins are browned, about 5 minutes. Discard skins. Tomato: broil just until the skin is charred and peeling, about 7 minutes. Onion: broil until it browns and slightly softens, about 9 minutes.
- Puree the chiles, ginger, tomato, onion, garlic, sesame seeds, peppercorns, and water in a blender. Salt to taste. Heat the oil in a medium saucepan over med-high heat. Add the mole (careful: it may spatter) and bring to a boil. Reduce the heat to lowest setting and simmer, stirring often, until slightly thickened, about 10 minutes. Set aside and keep warm.
- Cook the chicken
- One at a time, place a chicken breast into a disposable freezer bag. Using rolling pin, pound the chicken so it is evenly thick. Season to taste with salt and pepper.
- Heat the oil in a large skillet over a med-high flame. Add the chicken to the skillet and cook until golden brown on the bottom, about 4 minutes. Turn, reduce heat to medium, and cook until the chicken is golden brown on the second side and feels firm when pressed in the center, about 4 minutes.
- To serve, ladle about 1/2-cupful of mole (or more, to taste) onto a plate. Place a chicken breast on top of it and sprinkle with sesame seeds. Nestle the rice (and tortillas) around it. Serve hot.
Notes
- Some skillets are not meant to be preheated. See manufacturer’s instructions.
- If the seeds smoke while you’re toasting them, turn on the hood fan and turn the flame to its lowest setting … but continue to cook and stir and watch very carefully. The seeds are likely to darken one more shade as they initially cool.
- Shred the ginger on the large holes of a box grater. You can peel the ginger if you want. I really don’t find the peels to be a drawback in this mole in any way, and they’re probably good for you.
- The mole can be made up to 4 hours ahead and stored at room temperature. Or, let cool, cover, and refrigerate for up to 3 days. Reheat before serving.
The Backstory
This recipe comes from The ¡Salpicón! Cookbook (Satkoff and Satkoff 2008, 129). What a great cookbook! If you like this recipe, you might like to know that the book includes a ton of specific info about it, and includes specific wine pairing suggestions.
Social Learning
You might wonder why I’m asking you to toast the chiles. It improves their flavor. But it also crisps them, which makes them easier to blend into the sauce. You have to be careful not to burn them, though, or they may become bitter.
I don’t feel that the rice is optional for this dish. It tempers the mole’s spiciness.
Chicken breasts are becoming so large, that two halves, pounded to about 1/2-1/3″ thick can fill a 12-inch skillet. In that case, those two breast halves constitute four servings, as far as I’m concerned. Slice them and distribute the slices among four plates. Nonetheless, if you do need to cook the chicken in batches, it’s not hard to keep two of the finished ones, wrapped in foil, in a warm oven, while you cook the others.
Next time I do this, I will consider grilling the chicken instead of pan-frying it. If I do pan-fry it, I will consider a dusting of flour or some kind of dredge; I think that’d be a bit more exciting. I’m not sure that I’d want them to be out-and-out breaded, but I’d have to taste that to know for sure.
Grilled pineapple and/or fried plantains would be a fabulous addition to this meal.
This recipe will produce four cups of mole, which may be twice as much as you need, depending on how saucy you like things. You could cut the mole recipe in half. However, it is so delicious that you’ll easily find a use for the leftover. I’d use it as a taco sauce in a heartbeat. ¡Salpicón! suggests that it’s good for barbecuing pork. I don’t doubt that at all. Note that the mole will mellow considerably as it sits in the fridge. One of my favorite things: fry yourself and easy-over egg over medium heat. Just as it becomes barely ready, pick it up with a pancake flipper and hold it there while you place a knob of butter on the griddle and flop a corn tortilla onto the butter. Put the egg atop the tortilla, and give it a generous dollop of mole. Fry until the tortilla begins to crisp, about two minutes.
Anyway, what I did with the leftover was this: place a tortilla on a griddle. Lay a piece of your favorite white cheese over it. Cook over medium heat until the cheese melts. Meanwhile, dice some leftover chicken. Toss it with a very large spoonful of mayo, mixed with a bit of the mole, or mustard, or sriracha. Toss in an herb, like cilantro or tarragon. Once the tortilla comes off the griddle, spoon some chicken salad onto it. Nice!
Chicken Breasts in Ginger Mole
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. Thanks, Prosper Circle.
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THIS sounds amazing. I will have to try it.
Thanks, Lori!
Most red moles are very complicated but this recipe is really simple. I really enjoy a dish like this that is full of flavor. As you said, once you have the mole prepared, this meal comes together quickly. When I make my green mole, I’m like you and make a big batch and then freeze individual portions.
Karen (Back Road Journal) recently posted…Treasure Coast of Florida
Ah, freezing it would’ve been a great idea! After using it in the leftovers, as I described, I decided to kill of the entire remainder of it making makeshift enchiladas.
This sounds delicious! I am all about having leftover sauce to make another meal exciting!
anne recently posted…Close But No Cigars
Yes, that’s a home run when it comes to cooking at home!
This dish sounds excellent, tho it’s probably too spicy-hot for me.
When did you become interested in adventurous cooking?
Unless you like spicy food, this mole probably is too spicy. Anyone who does like spicy food will find it pretty much in center field, I think.
I can’t explain how I got interested in adventurous cooking. It wasn’t an out-and-out decision, or the result of some singular experience. I’m curious by nature, and there are almost no foods that I don’t like. Although I’m not like this in many other aspects of my life, I’m especially interested in variety and discovery when it comes to food. Those conditions not only open me up, but push me in the direction of cooking new things, and since I rarely worry about bumping into food that I don’t like, the sky’s the limit. Given that, I’d think I’d actually be far more adventurous that I actually am. This is the exact opposite of my parents, and perhaps that explains it … although as I said, it wasn’t a deliberate decision.
We love Mexican food here and this recipe has really piqued my interest. I’ll have to research the chillies you use, I use mainly Capilano chillies here and I can grow them and also Birds Eye chillies. So much flavour, and I love your leftovers idea as well. Yum. Thanks, Cheers Pauline
Pauline recently posted…In My Kitchen, June 2021
Thanks, Pauline!
Jeff, that is a beautiful meal in your picture. 😍 I will have to try homemade mole again with this recipe. It look so good! I’ve only had a version of homemade Tex-Mex mole once and it was some combination of chocolate, peanut butter and spices that didn’t appeal to me at all. But, I would try it again, THIS way. Thanks for sharing the recipe!! 🌶
I thought once that “mole” was supposed to have chocolate in it. I’m now under the impression that not all mole’s have chocolate. But I’m no expert.
I’m actually not familiar with mole sauce, so thank you for introducing something new to me! This sauce, although might be a tad too spicy to my liking, looks and sounds like a beautiful pairing to these succulent chicken breasts. Delicious!
Ben | Havocinthekitchen recently posted…Blueberry Lilac Panna Cotta
It might be too spicy for some, but I didn’t find it to be punishing. It’s really hard to judge these things, because they’re so subjective, but I’m not someone who likes heat just for heat’s sake. I like heat to be balanced into other things, like flavor. And this seemed like that.
This looks seriously yummy and flavourful with that ginger mole. Toasting definitely improves the flavour of chillies.
angiesrecipes recently posted…Lamb’s Lettuce with Sesame Crusted Feta
Thanks, Angie!
Interesting! I must admit that I’ve only ever made mole with chocolate, and the idea of a ginger mole is really intriguing to me. (I don’t love the chocolate version – I know it’s a classic style, but it’s just not my cup of tea.) These chicken breasts sound fantastic, Jeff! I could see these turning into some amazing tacos or quesadillas. And that description of the egg? I’m tempted to go make that for breakfast right now!
David @ Spiced recently posted…Homemade Southern Banana Pudding
I get you about the mole, David. I do like it, but I could imagine it not appealing to everyone. This one has the depth, texture, and lack of tang that you’d expect from a mole, but the flavor is quite unlike a chocolate mole.
Chicken breasts in ginger mole looks really great! Its preparation takes time but it becomes a perfect Sunday family dinner. Thanks for the recipe.
I’m sure it would!
In my cooking list – thank you!
Pineapple in mind.
Iris Flavia recently posted…T STands For… NoT For Me?
Oh, that’ll be nice!
We love spicy foods in this house (Well, 3 of the 4 of us.) This is such an interesting recipe, Jeff. I’ve never heard of ginger in a mole before. Looking forward to trying it, and checking out the cookbook. 🙂 ~Valentina
Valentina recently posted…Spicy Pickled Cucumbers Recipe
Yeah, it’s not gingery, really, but it is delish.
I’m in awe! Mole is one of my favorite sauces but all I’ve ever had were a mole negro, mole verde, and a New Mexico mole. Never have even heard of a ginger mole. that sounds so good and of course, served with chicken is just perfect. Thanks! I love this!
mjskitchen recently posted…Red Chile Parsnip Chips – Spicy and Salty
🙂
we like chicken, we like chillies, we like spicy! Sounds great.
sherry recently posted…Amalfi Lemon Cake
Awesome!
Yum! Love chilies, any and all, and mole is by far the best way to enjoy them. This looks fabulous — really like the inclusion of the ginger. Thanks!
John / Kitchen Riffs recently posted…Pasilla Negro Chile and Tomato Sauce
You’re welcome!
Well timed post. We finally braving a drive across the southern border next month and it’s food like this that gave us the courage to go! GREG
Good luck!
Really love chicken breasts and these sounds delicious Jeff !
gloria Roa Baker recently posted…Chocolate orange Madeleines recipe (Magdalenas de naranja y chocolate)
Thank you!
I believe that I have never made a mole before – your recipe that calls for differnet varities of chiles and ginger sounds utterly delicious. I would have to search for the different chiles though as they are not too common, easily found ingredient arounds here.
Such a lovely presentation too!
Hope you are all doing well!
Andrea recently posted…Elderflower Ice Cream & Homemade Waffle Cones l Holunderblüten Eis & Selbstgemachte Eiswaffeln
I’m not very experienced with Mexican cooking, so exploring this cookbook has been a lot of fun for me.
I’m sure the recipe is fantastic as is, but I’d for sure add in grilled pineapple. I think the sweet would compliment the heat of this dish quite nicely!
Theresa recently posted…Summer Fruits with Sour Cream Topping
That would be delicious.
I’m obviously behind in my reading, Jeff, but this is one stunning dish! Beautiful photos, and so enticing! I really can’t wait to make this… I’ve been making a lot of moles lately and I really like this non-traditional version. (I only say non-traditional because I have a book on the seven traditional Moles.) Thanks for another beautiful recipe1
Thanks, David! I know just about nothing when it comes to Mexican food. But the book that this recipe comes from is a really good one, and I think the recipes in it are all individual adaptations of traditional dishes.