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Chicken Mole

Chicken Mole


3 pound chicken, broken down into pieces
4 tablespoons vegetable oil
3 pasilla chiles
3 ancho chiles
2 tablespoons water
1 cup chicken stock
1 large ripe tomato, blanched, peeled, seeded and quartered
2 tomatillos husked, rinsed, peeled and quartered
1 medium onion, minced
4 cloves garlic, minced
1/4 cup sesame seeds
1/2 teaspoon coriander seeds
4 tablespoons pumpkin seeds
1/2 cup sliced blanched almonds
1/2 cup raisins
1/4 teaspoon ground cloves
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baking spice Options

1 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 ounces Mexican chocolate, chopped

Cooking Instructions

In a heavy-bottom skillet over medium-high heat, toast sesame, coriander, pumpkin seeds and almonds. Remove from heat after toasting and reserve. In the same skillet, dry roast chilies until skin is blackened. Remove charred skin, seeds, and stems. Using a blender, puree roasted chilies with water. Set aside.

In a Dutch oven, heat oil over medium high heat. Working in batches, brown chicken 5 minutes on each side. Remove from pan and set aside.

Add chicken stock to medium sauce pan and bring to a boil, reduce to simmer. Add tomato, tomatillos, onions and garlic. Simmer for 10 minutes. Transfer to blender and add raisins, cloves, cinnamon, pepper, and chocolate. Puree mixture until smooth and set aside.

Pour tomato puree and chili purees into Dutch oven, add toasted seeds, and stir to combine. Heat over medium heat to a simmer. Return chicken and any juices to Dutch oven, nestling within the sauce until covered. Cook at a simmer for 40 to 45 minutes until chicken is cooked through.

Equipment List

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