Easy Chicken Mole with Mole Paste

Pat the chicken thighs dry and season them generously with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid crowding) and sear for 3-4 minutes per side, until deeply golden brown. Transfer the seared chicken to a plate and set aside.

Reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

This is the most important step. Add the entire cup of mole paste to the pot. Use your spoon to break it up and toast it in the hot oil for 1-2 minutes, stirring constantly. It will become incredibly fragrant and slightly darker in color. This process awakens all the complex flavors locked within the paste.

Pour in the fire-roasted tomatoes (with their juices) and 1 cup of the chicken broth. Scrape the bottom of the pot to release any browned bits. Carefully transfer this mixture to a blender. Blend on high until completely smooth and velvety.

Pour the blended sauce back into the pot. Stir in the remaining 3 cups of chicken broth and the chopped Mexican chocolate. Bring the mixture to a gentle simmer over medium heat, stirring until the chocolate is fully melted and integrated.

Return the seared chicken and any accumulated juices back to the pot. Stir to coat the chicken in the sauce. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and fork-tender. The sauce should have thickened enough to coat the back of a spoon.

Taste the mole and adjust for salt if needed. Serve the chicken mole hot, garnished with a sprinkle of toasted sesame seeds, fresh cilantro, and queso fresco. It's fantastic served with warm corn tortillas and Mexican rice.