Mexican Chicken Mole

local_grocery_store Ingredients

• 4 chicken thighs, bone-in, skin-on
• 4 dried ancho chilies, stemmed, seeded, and torn into pieces
• 2 dried guajillo chilies, stemmed, seeded, and torn into pieces
• 1 cinnamon stick
• 1 tsp cumin seeds, toasted
• 1 tsp coriander seeds, toasted
• 1 tsp black peppercorns, toasted
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups chicken broth, low-sodium
• 2 tbsp unsweetened cocoa powder
• 1 tsp dried oregano
• to taste salt

restaurant_menu Method

1. 1.Heat a large skillet over medium-high heat. Add the torn chilies, cinnamon stick, cumin seeds, coriander seeds, and black peppercorns. Toast until fragrant, about 1 minute.
2. 2.Transfer the toasted spices to a blender or food processor. Add 1 cup of hot water and blend until smooth.
3. 3.Wipe out the skillet and heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Cook until softened, about 5 minutes.
4. 4.Add the tomato paste and cook for 1 minute more.
5. 5.Add the blended spice mixture, chicken broth, unsweetened cocoa powder, dried oregano, and salt to the skillet. Stir to combine.
6. 6.Add the chicken thighs to the skillet and spoon the sauce over the top. Bring to a simmer and cook, covered, for 30 minutes or until the chicken is cooked through.
7. 7.Serve hot with rice and beans.

lightbulb_outline Tips

• chevron_rightIf you can't find dried ancho or guajillo chilies, you can substitute other dried chili peppers.
• chevron_rightMake sure to toast the spices for maximum flavor.
• chevron_rightFor a smoother sauce, strain it through a fine-mesh sieve before serving.