Steps in Preparation

01:30 – Creating Mole
24:10 – Smoking the Chicken
30:13 – Presenting the Chicken and Mole
33:04 – Creating and Presenting the Ensalada Tres Frijoles

JUMP TO RECIPESRecipe PDF

Smoked Chicken with Mole and Ensalada Tres Frijoles with Chef Allen Smith

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Mole is a sauce that originated in Mexico and, more specifically, the states of Puebla and Oaxaca. It can be black, red, yellow, green and pipian with chile peppers being the common ingredient. The moles of today have also added chocolate, pine nuts, pepitas, sesame seeds and cilantro just to name a few to their list of ingredients adding more complexity and richness to the sauce. We are featuring one of our favorite moles from the school that is tasty and not too complicated to make.In this class you will learn to make smoked chicken with mole, and one of our favorite side dishes, a three bean salad that is great for outdoor summer dining.

Ingredients and Specialty Cookware Available at the SFSC Marketplace

  • Piloncillo
  • Ibarra Mexican Chocolate
  • Guajillo Chilies
  • Ancho chilies
  • Dried Pinto Beans- Ness Farms
  • Anasazi Beans
  • Red Chile Honey
  • Cumin Seeds
  • SFSC Grill
  • Alligator Juniper Cutting Board
  • Chamba - Black Clay Soup Pot
  • Chamba - Black Clay Serving Bowl
  • Stovetop Smoker
  • Wood Chips
Shop the SFSC Marketplace

Other Ingredients

  • Chicken thighs
  • Bacon
  • Black Beans
  • Roma tomatoes
  • Corn kernels
  • Feta cheese
  • Romaine leaves
  • Green apples
  • White onion
  • Garlic
  • Pecans
  • Sesame seeds
 
  • Pepitas
  • Mustard powder
  • Dried fruit, such as figs, apricots, cherries or a combination
  • Bitter chocolate or cocoa powder
  • Pork, chicken or vegetable stock
  • Cider vinegar (optional)
  • Limes
  • Kosher salt
  • Pepper
  • Vegetable oil
  • Olive oil
  • Canola oil

Mole Sauce

  • 2 Tablespoons vegetable oil
  • 2 green apples, peeled and chopped
  • 1 cup white onion, diced
  • 3 cloves garlic, smashed
  • 6 Ancho chiles, heated in oil, cooled, seeded, stemmed and broken into large pieces
  • 6 Guajillo chiles, heated in oil, cooled, seeded, stemmed and broken into large pieces
  • 1/2 cup pecans, toasted
  • 1/2 cup sesame seeds, toasted
  • 1/2 cup pepitas, toasted
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon mustard powder
  • 1/4 cup brown sugar or grated piloncillo
  • 2 Roma tomatoes, roasted, with blackened, caramelized spots
  • 20 dried figs, apricots, cherries or a combination
  • 3 ounces Mexican chocolate, preferably Ibarra
  • 1 ounce bitter chocolate or cocoa powder
  • 3 to 4 cups pork, chicken or vegetable stock
  • Cider vinegar, optional
  1. Heat oil in a medium saucepan over medium-low heat and slowly sauté apples and onions for 10 minutes or until onions are translucent and apples are soft. Add garlic and cook for a few minutes, taking care not to burn the garlic.
  2. Add chile pieces, pecans, sesame seeds and pepitas, salt and pepper. Stir often and cook for about 5 minutes. Mixture will be fragrant.
  3. Add mustard powder, sugar, tomatoes, dried fruit and chocolate. Stir to combine and add enough stock to slightly cover ingredients. Bring to a boil and reduce heat to simmer.
  4. Simmer, uncovered, 30 to 40 minutes or until sauce is slightly thickened.
  5. Place in a blender and puree until smooth. Pass through a coarse sieve to remove extra fiber and seeds.
  6. Taste and adjust seasonings with salt, pepper, vinegar and sugar.

Note: This is also great with a pungent cheese crumbled over the tomato.

Smoked Chicken - Serves 6-8

  • 8 to 10 chicken thighs
  • Kosher salt and freshly ground pepper
  • Mole Sauce (previous tab)
  1. Sprinkle chicken with salt and pepper. Place chicken in a stovetop smoker and smoke for about 20 minutes, according to manufacturer’s directions. Allow chicken to sit in the smoker, closed, heat off for about 15 minutes.
  2. In a medium saucepan, heat mole sauce until simmering. Add chicken and simmer for 30 minutes or until chicken is tender.
  3. Serve over noodles, with rice, or in tortillas.

Ensalada Tres Frijoles - Serves 8, with leftover beans

Preheat oven to 425º

  • 1 cup each dried pinto, Anasazi and black beans, picked over and rinsed
  • 1 teaspoon ground cumin
  • 7 cups vegetable or chicken stock or water
  • 1 cup corn kernels (frozen or fresh)
  • 4 ounces Feta cheese
  • 4 ounces crisp bacon pieces
  • Romaine leaves, tender, whole washed and dried
  • 3 Tablespoons red chile honey
  • 1 Tablespoon mustard
  • 1/4 cup lime juice
  • 1/3 cup olive oil
  • Canola oil
  • Kosher salt, freshly ground black pepper
  1. In a large saucepan, place beans, stock or water, about 1 teaspoon salt and cumin. Bring to a boil and cook, slowly simmering, for about an hour or longer until beans are tender to the bite but hold their shape. Cool, taste and adjust salt and cumin.
  2. Toss corn with a tablespoon of canola oil. Season with salt and pepper. Place in oven for about 12 minutes and stir. Bake until caramelized, about 7 more minutes.
  3. In a bowl, whisk lime juice, mustard, red chile honey and olive oil together. Season with salt and pepper.
  4. To serve, place a few Romaine leaves on a salad plate. Top with a portion of beans (about 1/2 cup), corn, Feta and bacon. Drizzle with dressing.