Chicken Mole

Ingredients  

For the Mole Sauce:

• 4 dried ancho chiles
• 4 dried pasilla chiles
• 2 dried mulato chiles optional, for deeper flavor
• 2 tablespoons vegetable oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 1/4 cup almond or peanut butter or a mix
• 1/4 cup sesame seeds
• 1/4 cup raisins
• 1/4 cup tomato paste
• 2 cups chicken or vegetable broth
• 1/2 cup dark chocolate or cocoa 70% cocoa or higher
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons sugar or honey adjust to taste
• Salt to taste

For the Chicken:

• 2 lbs bone-in skinless chicken thighs or breasts
• 1 tablespoon vegetable oil
• 1 onion chopped
• 2 cloves garlic minced
• 2 cups chicken broth
• Salt and black pepper to taste

Method 

Step 1: Toast and Soak the Chiles

1. Remove stems and seeds from the dried chiles and tear them into large pieces. Toast them in a dry skillet over medium heat for 1–2 minutes, turning often. Once fragrant, transfer to a bowl and cover with hot water. Soak for 20–30 minutes until softened.

Step 2: Cook the Chicken

1. In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Sauté onion and garlic for 3 minutes. Add chicken, season with salt and pepper, and pour in 2 cups of broth. Simmer, covered, for about 25 minutes or until chicken is fully cooked. Remove chicken and set aside, reserving the broth.

Step 3: Start the Mole Base

1. In a separate skillet, heat 2 tablespoons of oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3–4 minutes. Add raisins, sesame seeds, and tomato paste. Cook for 2 more minutes.

Step 4: Blend the Mole Sauce

1. Transfer the sautéed mixture to a blender. Add soaked chiles (drained), peanut or almond butter, cumin, oregano, cinnamon, cloves, chocolate, and 1.5 cups of broth (use reserved broth if possible). Blend until smooth. Add more broth if needed to achieve a pourable consistency.

Step 5: Simmer and Season

1. Return the sauce to the skillet. Simmer for 10–15 minutes, stirring often. Add sugar or honey, salt, and adjust seasoning to taste. The sauce should be velvety, dark, and rich.

Step 6: Combine with Chicken

1. Add the cooked chicken to the mole sauce, coating well. Let it simmer for 5 more minutes so the flavors infuse into the meat.

Step 7: Serve

1. Serve hot over rice or with warm tortillas. Garnish with toasted sesame seeds and chopped cilantro if desired.