Mexican Mole Chicken
Get ready to experience the rich, complex flavors of authentic Mexican cuisine with this incredible Mexican Mole Chicken recipe. This dish combines tender chicken with a deep, luxurious sauce that's packed with chocolate, chilies, and aromatic spices.
Ingredients
- 4 chicken breasts or 6-8 chicken thighs
- 3 dried ancho chilies stemmed and seeded
- 2 tablespoons sesame seeds
- 1/2 cup almonds
- 2 corn tortillas torn into pieces
- 2 tablespoons raisins
- 2 ounces dark chocolate 70% cocoa or higher
- 1 onion roughly chopped
- 4 garlic cloves
- 2 tomatoes
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cumin
- 2 cups chicken broth
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Toast the dried chilies in a dry skillet over medium heat for 2-3 minutes until fragrant. Transfer to a bowl and cover with hot water. Let soak for 30 minutes.
- While the chilies soak, toast sesame seeds and almonds in the same skillet until golden. Set aside.
- Season chicken pieces with salt and pepper. Heat olive oil in a large pan and brown the chicken on all sides. Transfer to a plate.
- In the same pan, sauté onion and garlic until softened. Add tomatoes and cook for 5 minutes more.
- Blend the drained chilies, toasted nuts, tortillas, raisins, sautéed vegetables, spices, and 1 cup of chicken broth until smooth.
- Return the sauce to the pan and add remaining broth. Simmer for 10 minutes, then add chocolate and stir until melted.
- Add chicken back to the pan, cover, and simmer for 25-30 minutes until chicken is cooked through and sauce has thickened.
- Taste and adjust seasoning as needed. Garnish with additional sesame seeds if desired.