Real mole takes many forms, often using dozens of ingredients and taking days to make. This is an extremely simplified version of a dark, rich one that, not atypically, includes a bit of chocolate, for both flavor and color, a practice that does not, as some people believe, make the mixture sweet or even chocolaty. In fact, the presence of the chocolate should go undetected. You can substitute dark-meat turkey for the chicken; cut the legs into pieces and increase the cooking time by about 50 percent or until the turkey is quite tender. For a simpler, more straightforward flavor, try the chile sauce variation. Serve with plain rice here, or Yellow Rice (page 518) or Arroz a la Mexicana (page 517), and a simple salad.

　　

Ingredients

makes 4 servings

　　2 tablespoons lard or extra virgin olive oil

　　1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken or turkey parts, trimmed of excess fat

　　Salt and black pepper to taste

　　1 medium onion, chopped

　　2 garlic cloves, minced

　　1/2 cup fresh cilantro leaves, roughly chopped

　　1 cup chopped tomatoes with their juice

　　1 bay leaf

　　1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

　　1 cinnamon stick or 1 teaspoon ground

　　1 cup chicken stock, preferably homemade (page 160), or water

　　1 dried chipotle chile, or to taste

　　1 dried pasilla or ancho chile

　　1/2 cup pepitas (hulled green pumpkin seeds)

　　1/2 ounce unsweetened chocolate

　　

Step 1

Put the lard in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the lard melts. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper as they cook, 10 to 15 minutes. Use a slotted spoon to transfer the chicken to a plate.

　　

Step 2

Add the onion, garlic, and half the cilantro and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the tomatoes, bay leaf, thyme, cinnamon, and stock, along with the chicken. Bring to a boil, lower the heat, and cover; the mixture should bubble steadily but not violently. Meanwhile, toast the chiles and the pepitas in a dry skillet over medium heat until browned and fragrant, about 5 minutes; when they’re done (they’ll probably start to pop), add them to the sauce.

　　

Step 3

When the chicken is tender, 20 to 30 minutes later, remove it from the sauce and keep it warm in a low oven. If the sauce seems very watery, reduce it over high heat. Add the chocolate to the sauce, taste the sauce, and add more salt and pepper if needed. Cool the sauce slightly, then transfer it to a blender and blend until smooth.

　　

Step 4

Return the sauce to the skillet, turn the heat to medium, and reheat. Taste and adjust the seasoning and serve the chicken topped with the sauce and the remaining cilantro.

　　

Baked Chicken Mole

Step 5

Do not cook the chicken on the stove, but prepare the sauce as directed. Marinate the chicken in the blended sauce for at least 30 minutes. Preheat the oven to 400°F. Place the chicken and marinade in a casserole or baking dish and bake, covered with foil, for 1 hour.

　　

Pollo Enchilado

Step 6

In step 2 omit the cilantro, tomatoes, bay leaf, thyme, pepitas, and chocolate. Cook the chicken as directed. Meanwhile, toast the chiles, then soak in hot water until softened, about 20 minutes. Place the chiles, onion, garlic, and cinnamon in a blender and blend until smooth. Season to taste with salt and pepper, place in the skillet with the chicken to reheat, and then serve the chicken with the sauce and the cilantro.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.