Mexican Chicken Red Mole (Mole Colorado de Pollo)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place chilies in large saucepan; add water to cover.
  • Bring to a boil, remove from heat and let stand 1 hour.
  • Cover chilies with a plate to submerge them.
  • Season chicken on both sides with salt and pepper.
  • Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
  • Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
  • Bring to a boil, reduce heat and simmer for 1 hour.
  • Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
  • Set aside.
  • Drain soaked ancho chilies and remove stems and seeds.
  • Puree chilies in blender, adding a little water if needed.
  • Pass through a sieve to strain out the peels.
  • Without washing blender, puree onion and tomato.
  • Remove chicken and strain broth into a bowl or pot.
  • Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
  • Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
  • sugar, and salt to taste.
  • Add the meat; cover and simmer for 30 minutes.
  • Add more broth as desired for consistency.
  • Serve with soft tortillas and steamed rice, if you desire.
Advertisement