Chicken Mole Recipe
Chicken in a rich mole sauce served with rice.
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Ingredients
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Chicken
Mole Sauce
Serving
Method
Chicken Preparation
- 1
Season the Chicken
In a bowl, season the chicken thighs with salt and black pepper on both sides. Let them marinate for 15 minutes.
- 2
Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs and sear for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
Mole Sauce Preparation
- 3
Prepare the Chilies
Remove the stems and seeds from the dried ancho and guajillo chilies. Soak them in hot water for about 15 minutes until softened. Drain and set aside.
- 4
- 5
Blend the Mole Sauce
In a blender, combine the soaked chilies, diced tomato, sautéed onion and garlic, chicken broth, peanut butter, cinnamon, cumin, sugar, salt, and black pepper. Blend until smooth.
- 6
Cook the Mole Sauce
Pour the mole sauce back into the skillet and bring to a simmer. Add the chopped dark chocolate and stir until melted and well combined.
- 7
Combine Chicken and Sauce
Return the seared chicken thighs to the skillet with the mole sauce. Cover and simmer for 20-25 minutes until chicken is cooked through and tender.
Serving
- 8
Serve the Dish
Serve the chicken mole over cooked rice. Garnish with fresh cilantro if desired.
