Chicken Mole Poblano

Ingredients

• 1.5 lbs Chicken thighs
• 3 pieces Ancho chilies
• 3 pieces Mulato chilies
• 3 pieces Pasilla chilies
• 2 oz Mexican chocolate
• 0.25 cup Almonds
• 2 tbsp Sesame seeds
• 2 tbsp Raisins
• 0.5 piece Cinnamon stick
• 3 cups Chicken broth
• 1 medium Onion
• 3 pieces Garlic cloves

Instructions

1. 1

   Poach the chicken thighs in chicken broth with onion and garlic until cooked through. Reserve the broth.

2. 2

   Remove seeds and stems from the dried chilies and lightly toast them in a skillet until fragrant.

3. 3

   Soak the toasted chilies in hot water for 20 minutes until softened.

4. 4

   Toast the almonds, sesame seeds, and cinnamon stick in a dry pan until golden.

5. 5

   Blend the soaked chilies, toasted nuts, raisins, and a small amount of the soaking liquid until a smooth paste forms.

6. 6

   Heat oil in a large pot, add the mole paste, and cook for 5 minutes, stirring constantly.

7. 7

   Slowly whisk in the reserved chicken broth and the Mexican chocolate until the chocolate is melted and the sauce thickens.

8. 8

   Simmer the sauce for 20 minutes on low heat, then add the cooked chicken to the pot to coat.

9. 9

   Serve warm, garnished with extra sesame seeds.