Ingredients:

  • 3 lbs (1.4 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (approx. 150g)
  • 4 cloves garlic, minced (approx. 12g)
  • Salt and freshly ground black pepper to taste
  • 4 cups (950ml) chicken broth
  • 4 oz (115g) dried ancho chilies, stemmed and seeded
  • 2 oz (57g) dried pasilla chilies, stemmed and seeded
  • 1 oz (28g) dried mulato chilies, stemmed and seeded
  • 4 cups (950ml) water
  • 1/4 cup (35g) vegetable oil
  • 1/2 cup (50g) blanched almonds
  • 1/4 cup (30g) raisins
  • 1/4 cup (30g) sesame seeds
  • 1 small onion, chopped (approx. 75g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (28 oz/794g) can crushed tomatoes
  • 1/4 cup (35g) lard or vegetable shortening
  • 1 bolillo roll or baguette (approximately 150g), cut into chunks
  • 1/4 cup (25g) unsalted peanuts
  • 1 tbsp pumpkin seeds
  • 1/4 cup (10g) Mexican chocolate (such as Abuelita or Ibarra)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground anise seed
  • 1/4 tsp dried oregano
  • 1/8 tsp ground black pepper
  • 1/4 cup (60 ml) brown sugar
  • Salt to taste

Instructions:

  1. Soak the dried chilies in hot water until softened.
  2. Season the chicken and brown it in olive oil. Remove chicken, sauté onion and garlic. Add chicken broth, return chicken to pot, and simmer until cooked through.
  3. Toast the almonds, sesame seeds, peanuts, and pumpkin seeds in a dry skillet.
  4. Blend the soaked chilies, toasted nuts and seeds, chopped onion, garlic, canned tomatoes, spices, chocolate, and brown sugar together until smooth.
  5. Heat the lard or shortening in the large Dutch oven. Add the blended mole sauce and sauté, stirring constantly, until fragrant. Add the chicken broth and simmer.
  6. Add the cooked chicken to the mole sauce and simmer until the chicken is heated through and the sauce has thickened.
  7. Taste and adjust seasoning with salt and sugar as needed. Enjoy your Mole Sauce with Chicken.