Chicken Mole Poblano

Updated at: Thu, 17 Aug 2023 09:02:00 GMT

Step 1

Oven rack middle, 325. Place anchos on baking sheet and toast until fragrant and pliable, about 5 min. Let cool 5 min. Discard stems, seeds, and ribs. Tear into ½-inch pieces and place in small saucepan.

Step 2

Add 2 cups broth and raisins, cover, and heat until steaming. Let stand off heat 5 min to soften. Drain and reserve liquid.

Step 3

Process onion, 2 Tbsp oil, tomato paste, garlic, chipotle, and ancho-raisin mixture until smooth, about 5 min. Add almonds, bread, 2 Tbsp sesame seeds, salt, cayenne, oregano, thyme, cinnamon, cumin, coriander, pepper, and ¼ cup reserved ancho soaking liquid and process until smooth paste forms, about 3 min. Add more liquid if necessary.

Step 4

Heat 2 Tbsp oil in Dutch oven over med-high heat. Add mole paste and cook until steaming, about 3 min. Stir in chocolate until incorporated. Transfer pot to oven and cook uncovered for 30 min, stirring twice.

Step 5

Place pot over med-high heat and stir in remaining broth and reserved soaking liquid. Place chicken in pot, reduce heat, cover, and cook until thighs reach 175, 25-30 min, stirring halfway through. Transfer to a serving dish, pour sauce over chicken, and garnish with remaining sesame seeds.

0 liked

0 disliked