Chicken Mole with Coffee Extract

Mole is already one of the most complex sauces in the world. This version adds coffee to the mix, because why not go all in?

Chicken breasts soak in coffee syrup for hours, picking up a bitter-sweet depth before they ever hit the grill. The mole sauce builds from poblano pepper, pistachios, chocolate, garlic, cumin, and beef stock, all simmered and puréed into something dark, velvety, and layered with flavor.

A finish of cream smooths out the edges and a scattering of pistachios and fresh cilantro makes each plate look as good as it tastes. This is special-occasion Mexican cooking that’ll have people talking.

Pro Tips

• Marinate the chicken overnight if you can. A few hours works, but the coffee flavor really sinks in with a longer soak.
• Use veal stock instead of beef stock if you can find it. The lighter, more delicate stock lets the chocolate and coffee flavors shine without competing.
• Strain the sauce after blending for a silky smooth finish. The pistachios can leave a grainy texture if you skip this step.
• The chocolate adds richness and body, not sweetness. Use unsweetened chocolate or a very dark bar with minimal sugar.