Mole Poblano with Chicken
For best results, use milder, sweeter chilies that complement the rich chocolate.
Serves: 6Hands-on: 50 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 2 dried guajillo chilies
- 2 dried ancho chilies
- ¾ cup whole blanched almonds
- ¼ cup white sesame seeds
- 4 medium tomatoes
- ½ small red onion
- 1 clove garlic
- 1 cup chicken stock
- ¼ cup lightly packed seedless raisins
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. ground cinnamon
- ¼ tsp. chili powder
- 2 Tbsp. olive oil
- 3½-lb. chicken, cut into 6 serving pieces
- 2 oz. unsweetened chocolate, chopped
- 1 Tbsp. chopped fresh Mexican oregano
- Cut the chilies in half, remove the seeds, and finely chop. Cover the chilies in hot water and let sit until softened (about 30 minutes). Toast the almonds and the sesame seeds by heating them in a frying pan over medium heat, shaking the pan continuously, until they turn golden. Cool and chop finely. Dice the tomatoes. Peel and mince the red onion and garlic.
- In a blender or food processor, process the toasted nuts, softened chilies, chicken stock, raisins, minced garlic, ground cumin, ground coriander, ground cinnamon, and the chili powder until smooth.
- Heat the olive oil in 12" heavy-bottomed skillet over medium-high heat. Add the chicken pieces and cook until lightly browned, cooking the chicken in 2 batches if necessary. Remove the chicken from the frying pan. Do not clean out the pan.
- Pour the mole sauce into the frying pan. Cook for 1 minute, then add the unsweetened chocolate. Cook over low heat, uncovered, and stir frequently, until the chocolate melts. Be careful not to let the chocolate burn.
- Add the chicken back into the pan. Reduce the heat to low and simmer, covered, until the chicken is cooked through and the juices run clear when pierced with a knife (about 30 minutes). Baste the chicken frequently with the sauce during cooking. Sprinkle with oregano and serve.