Chicken Mole Recipe
Grilled chicken, mole sauce, served with rice
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Ingredients
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Chicken
Mole Sauce
Rice
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Mole Sauce Preparation
- 3
Prepare the Chiles
Remove the stems and seeds from the dried ancho and guajillo chiles. In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until fragrant. Remove from heat and soak in hot water for 15 minutes.
- 4
Blend the Sauce
In a blender, combine the soaked chiles, tomato sauce, chicken broth, peanut butter, ground cumin, ground cinnamon, sugar, salt, and black pepper. Blend until smooth.
- 5
Cook the Mole Sauce
In a saucepan over medium heat, pour the blended mole sauce and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until thickened. Stir in sesame seeds and remove from heat.
Rice Preparation
- 6
Assembly
- 7
Serve the Dish
On each plate, serve a portion of grilled chicken topped with mole sauce, along with a side of fluffy rice. Garnish with additional sesame seeds if desired.
