Chicken Mole with Sautéed Peas and Mushrooms

Chicken Mole with Sautéed Peas and Mushrooms is a rich, flavorful dish that blends traditional Mexican mole’s deep, complex flavors with the fresh, earthy notes of peas and mushrooms. This dish is a treat for the taste buds and tells a story of cultural heritage and culinary adventure. The mole sauce in this recipe is made using mole powder sourced directly from a market in Xochimilco, Mexico. Xochimilco is renowned for its vibrant market, where traditional Mexican spices and ingredients are sold. This particular mole powder captures the authentic essence of Mexican cuisine, offering a deep, rich flavor profile with hints of chocolate, chili, and a blend of spices that create an unmistakable complexity. Xochimilco is renowned for its ancient canal system, which remains from the extensive lake and canal network that once interconnected the region. These canals were crucial for transportation and agriculture, enabling the Aztecs to cultivate fertile chinampas, also known as floating gardens. Nowadays, the canals are a UNESCO World Heritage site, drawing locals and tourists who enjoy exploring the waterways on colorful trajineras (traditional flat-bottomed boats) and immersing themselves in the lively atmosphere. To prepare the chicken mole, bone-in, skin-on chicken thighs are seasoned with salt and ground black pepper and browned to perfection in a Dutch oven. This initial browning step is crucial as it locks in the juices and adds a beautiful golden color to the chicken. The chicken is then set aside, and the same Dutch oven is used to sauté chopped onion and minced garlic, creating a fragrant base for the mole sauce. The mole powder is added to the sautéed aromatics, releasing an intoxicating aroma that fills the kitchen. Chicken broth is poured into the pot, dissolving the mole powder and forming a rich, velvety sauce. Bay leaves are added for an additional layer of flavor. The browned chicken thighs are then returned to the Dutch oven and submerged in the mole sauce, where they are simmered until cooked through and tender. Accompanying the chicken mole is a simple but tasty sauté of peas and trumpet mushrooms. Dried trumpet mushrooms are first rehydrated in hot water, reviving their earthy flavor and meaty texture. Finely chopped shallot and minced garlic are sautéed in butter until fragrant before the rehydrated mushrooms and soy sauce are added to the skillet, infusing the dish with umami richness. Fresh or frozen peas are then stirred into the mixture, providing a pop of color and sweetness. The combination of peas and mushrooms offers a refreshing contrast to the rich mole sauce. To serve, the sautéed peas and mushrooms are spooned onto a plate, creating a vibrant bed for the succulent chicken thighs. Drenched in the luscious mole sauce, the chicken is placed on top. Extra mole sauce is spooned over the chicken to ensure every bite is flavorful. Garnish with a lime wedge to add a zesty brightness that cuts through the richness of the mole. Chicken Mole with Sautéed Peas and Mushrooms combines the heart and soul of Mexican cuisine, offering a comforting and exotic dining experience. The use of authentic mole powder from Xochimilco enhances the dish, making it not just a meal but a culinary journey to the culinary heart of Mexico.