Chicken Mole Recipe

Place the chicken pieces, quartered onion, whole garlic cloves, and kosher salt in a large pot. Fill with enough water to fully submerge the chicken. Bring to a boil over high heat, then reduce heat to a simmer. Cover and cook for 45 minutes until the chicken is cooked through and tender.

Remove stems and seeds from the dried Guajillo, Pasilla, and Ancho peppers. Heat 4 tablespoons of vegetable oil in a skillet over medium heat and pan-fry the peppers for a couple of minutes until they become fragrant, being careful not to burn them.

Transfer the toasted peppers into a food processor. Add 2½ cups of low-sodium chicken broth (you may use the water from cooking the chicken) and blend until smooth to create the chili base.

In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the 6 cloves of garlic, cinnamon stick, whole cloves, and ½ teaspoon kosher salt. Cook for a couple of minutes until garlic starts to brown slightly. Add the chopped onion and tomatoes, continuing to cook until softened, about 3-5 minutes.

Remove the cinnamon stick and whole cloves, then transfer the sautéed garlic, onion, and tomato mixture into the food processor with the chili puree.

Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the raisins, sesame seeds, almonds, and pepitas. Toast over medium heat, stirring frequently, until the nuts and seeds are golden brown and aromatic, about 3-5 minutes.

Add the toasted nuts, seeds, and raisins to the food processor. Blend all the ingredients together until you achieve a smooth, rich mole sauce.

Pour the mole sauce back into the skillet and cook over medium heat, stirring occasionally, for 5 minutes to allow the flavors to meld.

Stir in the chopped dark chocolate until it melts completely into the sauce. Continue cooking the sauce on low heat for 30 to 45 minutes, stirring occasionally. Add extra chicken broth as needed to keep the sauce at desired consistency.

Add the cooked chicken pieces to the mole sauce, stirring gently to coat all pieces thoroughly. Heat through for a few minutes. Garnish with additional sesame seeds and cilantro if desired. Serve hot with rice and/or tortillas.