Chicken Mole
Browned chicken, simmered in a rich sauce of tomatoes, chiles, and chocolate. Serve this authentic Mexican dish with warm tortillas, rice and beans, Disfrutar! (Enjoy)
Servings: 4
Ingredients
- 2 T. olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 2 T. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1 (15 oz.) can diced tomatoes drained
- 1 bell pepper chopped
- 2 chipotle peppers roughly chopped
- 1 (10 oz.) can chicken broth
- 2 T. peanut butter
- 2 oz. bittersweet chocolate chopped
- Salt and pepper season to taste
- 1 (5 lb.) chicken cut into 8 pieces
- Toasted sesame seeds or pepitas (pumpkin seeds) for garnish, optional
- white rice for serving
- warm corn or flour tortillas for serving
Instructions
- Preheat the oven to 350 degrees.
- Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Season with salt and pepper to taste.
- Ladle sauce into a blender, puree until smooth. Note: You may need to work in batches, depending on the size of your blender. Only fill halfway with sauce. Do not over-fill your blender or you'll have a hot mess!
- Season chicken with salt and pepper. Pan-sear the chicken in a heavy-bottomed hot sauté pan over medium-high heat until browned on both sides. Add to the casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour.
- Garnish with toasted sesame seeds or pepitas and serve with white rice and tortillas.