Moccamaster + Homemade: Cook Coffee-Infused Mole Chicken

We collaborated with Homemade, America’s leading online cooking school, to make mouth-watering chicken mole for a live-streamed class. A Moccamaster KBGV Select did the heavy lifting to satisfy this recipe's coffee component! Chef Joel also concocted a delicious coffee-infused Old Fashioned - scroll to the bottom of this article for the recipe.

About the Recipe

This recipe is like an eccentric rich auntie. Lots of “opinions” (aka flavors), lots of coffee and chilies, and not like anyone else in the best way. This classic chicken mole is supercharged with delicious fresh brewed coffee to add even more depth and richness. Roasted veggies and fresh tortillas are the perfect sides for this glorious and timeless dish (just like your auntie)! 

Want to cook along with Joel? Get your ingredients ready!

For the Mole Sauce:

• 3 dried ancho chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 1/2 cup hot brewed coffee
• 1/2 cup chicken broth
• 1/3 cup almonds, toasted
• 3 tablespoons raisins
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried mint leaves
• 3 tablespoons vegetable oil

Protein and Sides:

• 4 boneless, skinless chicken breasts
• Salt and pepper to season
• 2 tablespoons vegetable oil
• 1⁄4 cup cotija cheese (or similar dry, crumbly cheese)
• 2 cups mixed vegetables (bell peppers, butternut squash, carrots, red onion), chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Serve with tortilla or rice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chopped mixed vegetables with olive oil, salt, and pepper in a baking dish.
3. Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Stir occasionally for even roasting.

4. Heat a dry skillet over medium heat.
5. Toast the dried ancho and pasilla chilies for about 2 minutes on each side, until they become fragrant. Remove from heat.
6. In a bowl, combine the toasted chilies with hot brewed coffee and chicken broth. Allow the chilies to soften for about 15 minutes.
7. In a blender or food processor, blend the chilies, coffee mixture, toasted almonds, raisins, chopped onion, minced garlic, and all the spices (cinnamon, cloves, cumin, coriander, black pepper, nutmeg, oregano, thyme, marjoram, rosemary, mint) until you get a smooth paste.
8. If needed, add more chicken broth to achieve the desired consistency.
9. In a large saucepan, heat the vegetable oil over medium heat. Add the blended mixture and simmer for about 15-20 minutes, stirring occasionally. Season with salt to taste. The sauce should thicken and develop a deep, rich flavor. Keep warm.

10. Season the chicken breasts with salt and pepper on both sides.
11. In a separate skillet, heat the vegetable oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until cooked through and nicely browned.
12. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
13. Once the mole sauce has simmered and thickened, add an additional 1/4 cup of brewed coffee to enhance the coffee flavor. Stir well and adjust the seasoning if needed.
14. Arrange the cooked chicken breasts on a serving platter.
15. Pour a generous amount of the coffee-infused mole sauce over the chicken.
16. Serve the roasted vegetables on the side, garnished with a sprinkle of cotija cheese. Serve with fresh corn tortillas or rice.

Chef Joel's Coffee Old Fashioned

For a special treat in this episode, Chef Joel whipped up a special Old Fashioned with a coffee base:

• 1 tsp. agave syrup or honey
• 1/2 cup freshly brewed coffee
• 1 shot (1.5 oz.) bourbon
• A splash of Grand Marnier
• A dash of orange bitters
• 3 ice cubes
• A cherry or orange peel for garnish (optional)

In a lowball glass, pour in the agave syrup. Add the hot coffee to the glass and stir until the syrup is dissolved. Pour in the bourbon and Grand Marnier, then add ice cubes and stir to combine. Top with orange bitters, letting them float on the surface. Enjoy your drink!