Chicken Mole Poblano

Method

1. 1
   • dried ancho chile 2
   • dried guajillo chile 2
   • dried arbol chile 1

   Toast and soak the chiles — Toast the ancho, guajillo, and arbol chiles in a dry pot over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes until softened.

   ⏱15 min
2. 2
   • onion 1
   • garlic 3
   • vegetable oil 2 tbsp

   Sauté the onion and garlic — In the same pot, heat the vegetable oil and sauté the onion and garlic over medium heat for 5 minutes until softened and lightly browned.

   ⏱5 min
3. 3
   • onion 1
   • garlic 3
   • canned tomatoes 2
   • peanuts 2 tbsp
   • sesame seeds 1 tbsp
   • ground cinnamon 1 tsp
   • chicken stock 5 dl

   Blend the mole sauce — Drain the chiles and blend them with the onion, garlic, canned tomatoes, peanuts, sesame seeds, ground cinnamon, and enough chicken stock to make a smooth thick sauce.

4. 4
   • salt to taste

   Strain and simmer the sauce — Strain the sauce back into the pot, season with salt, and simmer over low heat for 10 minutes, stirring occasionally.

   ⏱10 min
5. 5
   • chicken thigh 4

   Simmer the chicken in mole — Add the chicken thighs to the sauce, cover, and simmer for 25 minutes until the chicken is cooked through and tender.

   ⏱25 min
6. 6
   • mexican chocolate 30 g

   Stir in the chocolate — Stir in the chopped Mexican chocolate until melted and fully incorporated into the sauce, then simmer for 5 more minutes and serve hot.

   ⏱5 min