Pollo En Mole Recipe
Chicken in a rich mole sauce with rice.
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Ingredients
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For the Mole Sauce
For the Chicken
For the Rice
Method
Preparing the Mole Sauce
Toast the Chiles
In a dry skillet over medium heat, toast the dried ancho, pasilla, and guajillo chiles until fragrant, about 2-3 minutes. Remove from heat and let cool.
Blend the Sauce
In a blender, combine the toasted chiles, tomato, onion, garlic, peanut butter, chicken broth, cinnamon stick, cumin, salt, and sugar. Blend until smooth. Add more broth if needed to achieve a sauce-like consistency.
Cook the Sauce
In a saucepan over medium heat, add vegetable oil. Once hot, pour in the blended mole sauce and cook for about 20 minutes, stirring occasionally, until thickened.
Cooking the Chicken
Season the Chicken
Season the chicken thighs with salt and black pepper on both sides.
Cook the Chicken
In a large skillet over medium heat, add a bit of vegetable oil. Once hot, add the seasoned chicken thighs and cook for about 6-7 minutes on each side, or until they are cooked through and golden brown.
Add Mole Sauce
Once the chicken is cooked, pour the mole sauce over the chicken in the skillet. Simmer for an additional 10 minutes to allow the flavors to meld.
Preparing the Rice
Add Broth and Salt
Add chicken broth and salt to the toasted rice. Bring to a boil.
Simmer the Rice
Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
