Mexican Chicken Mole

local_grocery_store Ingredients

• 4 chicken breasts, boneless, skinless (approx. 600g)
• 3 dried ancho chiles, stemmed and seeded
• 3 dried guajillo chiles, stemmed and seeded
• 1 onion, chopped (approx. 200g)
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 tbsp unsweetened cocoa powder
• 2 cups chicken broth
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp pepper

restaurant_menu Method

1. 1.Preheat oven to 375°F. Place chicken breasts on a baking sheet and season with salt and pepper. Bake for 25-30 minutes or until cooked through.
2. 2.Meanwhile, heat vegetable oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. 3.Add dried chiles, cumin, cinnamon, and cocoa powder to the saucepan and cook for 2-3 minutes or until fragrant.
4. 4.Add chicken broth to the saucepan and bring to a simmer. Simmer for 15-20 minutes or until the sauce has thickened.
5. 5.Transfer the sauce to a blender and blend until smooth. Return to the saucepan and add salt and pepper to taste.
6. 6.Serve chicken breasts with mole sauce and enjoy!

lightbulb_outline Tips

• chevron_rightIf you can't find dried ancho or guajillo chiles, you can substitute with other dried chiles like pasilla or chipotle.
• chevron_rightMake sure to use unsweetened cocoa powder, not sweetened or Dutch-processed cocoa powder.