Chicken with Mole

The Spanish word Mole comes from the Nahuatl dialect word "molli" and it means sauce or concoction - the latter is a better word to describe Mole.
This concoction involves many hours of toasting, roasting, grinding and mixing a number of ingredients that ranges from 20 to 30 or more, including dried chiles, nuts, seeds, herbs, spices and of course, in some varieties, Mexican chocolate .

Mole is native to central and south México; Puebla, México state and Oaxaca are the areas where it's production and consumption are well rooted in the culinary tradition.
Among the most popular Moles: Poblano, Oaxaqueño, black, red, green, yellow and pepiàn; other varieties exist as recipes vary from region to region and Mole is flavoured with different herbs, nuts and seeds.

Chicken with Mole in a mini brioche roll makes perfect cocktail-party food!

Following: Another great traditional dish in which chicken with Mole is used as a filling..