Chicken Mole
Chicken Mole is a traditional Mexican dish prepared by simmering chicken in a rich, spiced chocolate sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (bone-in, skinless) | 1 | Kg |
| Dried Ancho Chiles (stemmed and seeded) | 3 | Count |
| Dried Guajillo Chiles (stemmed and seeded) | 3 | Count |
| Dried Pasilla Chiles (stemmed and seeded) | 2 | Count |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Tomatoes (medium, chopped) | 2 | Count |
| Chicken Broth (low sodium) | 2 | Cup |
| Almonds (blanched) | 50 | Gram |
| Raisins (seedless) | 50 | Gram |
| Sesame Seeds (toasted) | 2 | Tbsp |
| Dark Chocolate (chopped) | 50 | Gram |
| Cinnamon Stick (whole) | 1 | Count |
| Cloves (whole) | 2 | Count |
| Black Peppercorns (whole) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Vegetable Oil (for frying) | 3 | Tbsp |
Instructions
- Soak the dried chiles in hot water for 20 minutes until softened.
- In a skillet, heat vegetable oil and fry the almonds, raisins, sesame seeds, cinnamon stick, cloves, and black peppercorns until fragrant.
- Remove the spices and in the same oil, sauté the onion and garlic until translucent.
- Add the tomatoes to the skillet and cook until soft.
- Blend the soaked chiles, fried spices, onion, garlic, tomatoes, and chicken broth until smooth.
- Return the sauce to the skillet, add the chocolate, and simmer until thickened.
- Season the chicken thighs with salt and add them to the sauce. Simmer until the chicken is cooked through.
- Serve the chicken mole with a sprinkle of toasted sesame seeds on top.
Prep
- Soak dried chiles in hot water for 20 minutes.
Kitchen equipment
BlenderSkillet