Chicken Mole
Instructions:
- Mole (MO-lay) is a thick, rich, dark brown Mexican sauce traditionally made with dried chiles, spices, seeds such as pumpkin, nuts, and a touch of unsweetened chocolate. Serve with rice and crisp tortillas.
- 1 can (141â„2 ounces) diced tomatoes
- 1 can (4 to 41â„2 ounces) chopped mild green chiles
- 1â„2 cup whole blanched almonds
- 1â„2 small onion, coarsely chopped
- 1 small garlic clove, peeled
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3â„4 teaspoon ground cinnamon
- 3â„4 teaspoon salt
- 1â„2 teaspoon sugar
- 1 tablespoon olive oil
- 3 pounds bone-in chicken parts, skin removed from all but wings
- 1â„2 square (1â„2 ounce) unsweetened chocolate, chopped
- 1â„4 cup water
- 2 tablespoons chopped fresh cilantro
- Prepare mole sauce: In blender or in food processor with knife blade attached, puree tomatoes, chiles, almonds, onion, garlic, chili powder, cumin, coriander, cinnamon, salt, and sugar until smooth.
- In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown, about 5 minutes per side, using tongs to transfer chicken pieces to large bowl as they are browned.
- Add mole sauce, chocolate, and water to skillet; cook, stirring, until chocolate melts. Return chicken to skillet; heat to boiling. Reduce heat; cover and simmer until chicken juices run clear when chicken thigh is pierced with tip of knife, 30 to 35 minutes. Sprinkle with cilantro to serve. Makes 6 main-dish servings