Chicken Mole Recipe
Chicken in a rich chocolate mole sauce, served with rice.
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Ingredients
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Chicken
Mole Sauce
Rice
Method
Prepare Chicken
- 1
Season the Chicken
Sprinkle the chicken thighs with salt and black pepper evenly on both sides.
- 2
Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs and sear them for about 5-7 minutes on each side until golden brown. Remove and set aside.
Make Mole Sauce
- 3
Prepare the Chilies
Remove the stems and seeds from the ancho and guajillo chilies. Place them in a bowl and cover with hot water. Let them soak for about 15 minutes until softened, then drain.
- 4
Sauté Aromatics
In the same skillet used for the chicken, add chopped onion and garlic cloves. Sauté for about 5 minutes until they are soft and translucent.
- 5
Blend the Sauce
In a blender, combine the soaked chilies, sautéed onion and garlic, tomato, cinnamon stick, ground cumin, ground coriander, and chicken broth. Blend until smooth.
- 6
Cook the Mole Sauce
Return the blended mole sauce to the skillet, add chocolate, peanut butter, sugar, and salt. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
Combine and Serve
- 7
Cook the Chicken in Sauce
Add the seared chicken thighs to the mole sauce, coating them well. Simmer for an additional 15-20 minutes until the chicken is cooked through.
- 8
Prepare the Rice
In a separate pot, bring water to a boil. Add long-grain rice and salt. Reduce heat to low, cover, and simmer for about 18-20 minutes until all water is absorbed and rice is fluffy.
- 9
Serve
Serve the chicken mole over a bed of rice, drizzling some extra mole sauce on top. Enjoy!
