Chicken Mole

Chicken Mole is a rich and complex Mexican dish that combines tender chicken with a deep, flavorful mole sauce made from a blend of chilies, chocolate, and spices. This dish is a delightful symphony of sweet, savory, and spicy flavors that will make your taste buds dance with joy!

Ingredients

• 4 bone-in, skinless chicken thighs
• 4 chicken drumsticks
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 dried ancho chilies
• 2 dried pasilla chilies
• 2 dried guajillo chilies
• 1 onion, chopped
• 3 garlic cloves
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 cup raisins
• 1/4 cup almonds
• 1/4 cup sesame seeds
• 1 canned chipotle pepper in adobo sauce
• 1/2 cup chicken broth (for blending)
• 1/4 cup chopped dark chocolate
• 2 cups chicken broth (for sauce)
• Sesame seeds and fresh cilantro, for garnish

Directions

1. Season 4 bone-in, skinless chicken thighs and 4 drumsticks with salt and pepper. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the chicken and brown on all sides, about 8-10 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add 2 dried ancho chilies, 2 dried pasilla chilies, and 2 dried guajillo chilies. Toast for about 2 minutes, or until they become fragrant. Remove the chilies and place them in a bowl. Cover with hot water and let them soak for 20 minutes to soften.
3. In the same pot, add 1 chopped onion and sauté until soft, about 5 minutes. Add 3 cloves of garlic, 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 1/2 teaspoon of cinnamon, 1/4 teaspoon of cloves, and 1/4 teaspoon of allspice. Cook for another 2 minutes until fragrant.
4. Drain the soaked chilies and place them in a blender along with the sautéed onion and spice mixture, 1/4 cup of raisins, 1/4 cup of almonds, 1/4 cup of sesame seeds, 1 canned chipotle pepper in adobo sauce, and 1/2 cup of chicken broth. Blend until smooth.
5. Return the pot to medium heat and add the blended mole mixture. Cook for about 10 minutes, stirring frequently, until the sauce thickens. Add 1/4 cup of chopped dark chocolate and stir until melted. Gradually add 2 cups of chicken broth, stirring constantly to combine. Bring the sauce to a simmer.
6. Return the browned chicken to the pot, ensuring each piece is coated with the mole sauce. Cover and simmer for 45-50 minutes, or until the chicken is cooked through and tender.
7. Serve the Chicken Mole hot, garnished with sesame seeds and fresh cilantro. Pair it with warm tortillas, Mexican rice, or refried beans for a complete meal. This dish is sure to impress with its rich, layered flavors!