Mole Poblano Chicken

Ingredients

• 4 pieces Chicken thighs, bone-in skin-on
• 3 pieces Ancho chilies, dried
• 2 pieces Guajillo chilies, dried
• 50 grams Mexican chocolate, chopped
• 0.25 cup Almonds, toasted
• 2 tablespoons Sesame seeds
• 3 cups Chicken broth
• 1 medium Onion, chopped
• 3 cloves Garlic cloves
• 0.5 piece Cinnamon stick
• 2 tablespoons Raisins

Instructions

1. 1

   Toast the dried chilies in a dry skillet until fragrant, then soak in hot water for 15 minutes.

2. 2

   In a blender, combine the soaked chilies, almonds, sesame seeds, onion, garlic, raisins, and a cup of broth. Blend until completely smooth.

3. 3

   In a large pot, sear the chicken thighs until golden brown on all sides. Remove chicken and set aside.

4. 4

   Pour the blended mole paste into the pot and fry in the chicken fat for 5 minutes, stirring constantly.

5. 5

   Add the remaining broth, cinnamon stick, and Mexican chocolate. Stir until chocolate is melted.

6. 6

   Return the chicken to the pot, cover, and simmer on low heat for 45 minutes until chicken is tender and sauce has thickened.

7. 7

   Serve hot, garnished with extra sesame seeds and accompanied by Mexican rice.