Chicken Recipe

Make your own mole plate

1. 1

   Prep and toast the chiles

   Heat a dry skillet over medium heat. Add ancho, pasilla, mulato, and guajillo chiles, pressing gently until fragrant and blistered. Remove stems and seeds.

2. 2

   Rehydrate the chiles

   Transfer toasted chiles to a heatproof bowl and cover with hot water. Soak 20–30 minutes until softened.

3. 3

   Sauté onion and garlic

   In a skillet, warm a little oil and sauté the diced onion until translucent. Add minced garlic and cook 1–2 minutes more until fragrant. Set aside.

4. 4

   Toast seeds and nuts

   In the same skillet, toast sesame seeds until golden. Add peanuts and almonds; toast 2–3 minutes more. Remove from heat and let cool slightly.

5. 5

   Blend the mole paste

   Drain the chiles. In a blender, combine the rehydrated chiles, sautéed onion and garlic, tomatoes, sesame seeds, peanuts, almonds, cinnamon, cumin, oregano, cloves, and salt. Add a portion of chicken broth to help blend into a smooth paste.

6. 6

   Cook the mole base

   Pour the paste into a pot. Whisk in the remaining chicken broth gradually; simmer over medium-low for 15–20 minutes, stirring often. Whisk in the chopped chocolate until the sauce is glossy and smooth.

7. 7

   Cook the chicken

   Season chicken with a pinch of salt. In a large skillet, heat olive oil over medium-high heat. Sear chicken on both sides until browned. Remove and set aside.

8. 8

   Finish the mole with the chicken

   Return the chicken to the mole, cover, and simmer 25–35 minutes until the chicken is cooked through and tender. If the sauce becomes too thick, thin with a splash of broth.

9. 9

   Prepare sides

   Fluff the cooked rice and warm the black beans. Keep sides warm and ready to plate.

10. 10

    Plate and garnish

    Spoon a generous portion of mole over the chicken. Serve with rice and beans on the side. Garnish with chopped cilantro and a sprinkle of sesame seeds.