Spicy Chicken Mole

local_grocery_store Ingredients

• 4 Chicken thighs, bone-in, skin-on
• 4 Dried ancho chili peppers, stemmed and seeded
• 2 Dried guajillo chili peppers, stemmed and seeded
• 1 Onion, chopped
• 4 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 2 cups Chicken broth
• 2 ounces Mexican chocolate, chopped
• 1 teaspoon Ground cumin
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Ground cloves
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 tablespoon Sesame seeds, toasted, for garnish
• 2 tablespoons Fresh cilantro, chopped, for garnish

restaurant_menu Method

1. 1.Heat a dry skillet over medium heat. Add the dried chili peppers and toast them for a few seconds on each side until fragrant. Remove from heat and let them cool.
2. 2.In a bowl, pour hot water over the toasted chili peppers and let them soak for about 15 minutes until softened.
3. 3.In a blender or food processor, combine the soaked chili peppers, chopped onion, minced garlic, tomato paste, chicken broth, Mexican chocolate, ground cumin, ground cinnamon, ground cloves, and salt. Blend until smooth.
4. 4.Heat vegetable oil in a large pot over medium-high heat. Add the chicken thighs, skin side down, and cook until browned, about 5 minutes. Flip the chicken thighs and cook for another 5 minutes. Remove the chicken from the pot and set aside.
5. 5.In the same pot, add the blended sauce and bring it to a simmer. Return the chicken thighs to the pot, cover, and cook over low heat for 1 hour, or until the chicken is tender and cooked through.
6. 6.Serve the Spicy Chicken Mole over rice or with warm tortillas. Garnish with toasted sesame seeds and fresh cilantro.
7. 7.Enjoy this delicious and spicy Mexican dish!

lightbulb_outline Tips

• chevron_rightIf you can't find Mexican chocolate, you can use dark chocolate with a touch of cinnamon instead.
• chevron_rightFor a smokier flavor, you can add a chipotle pepper to the sauce.
• chevron_rightLeftover chicken mole makes great tacos or enchiladas the next day.