Chicken Mole

Ingredients

• •3 lbs chicken pieces (thighs and breasts)
• •4 dried ancho chilies
• •3 dried pasilla chilies
• •1/2 cup unsalted almonds
• •1/4 cup raisins
• •2 oz dark chocolate, chopped
• •1/2 cup diced onion
• •4 cloves garlic, minced
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground cumin
• •4 cups chicken broth (gluten-free)
• •2 tablespoons olive oil
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large pot and season chicken pieces with salt and pepper. Brown chicken on all sides, then remove and set aside.
2. 2Remove stems and seeds from dried chilies. Toast chilies in a dry skillet for 1-2 minutes until fragrant, then soak in hot water for 15 minutes.
3. 3In a blender, combine soaked chilies, almonds, raisins, onion, garlic, cinnamon, and cumin with 1 cup of the soaking liquid. Blend until smooth.
4. 4Strain the chile mixture through a fine sieve into the pot with the browned chicken.
5. 5Add the remaining chicken broth and stir well to combine.
6. 6Bring to a simmer, cover, and cook for 35-40 minutes until chicken is cooked through and tender.
7. 7Stir in chopped chocolate until fully melted and incorporated into the sauce.
8. 8Simmer uncovered for 5 more minutes, then taste and adjust seasonings with salt and pepper as needed.
9. 9Serve chicken mole hot over rice, topped with the rich sauce.

💡 Toast the dried chiles only until fragrant for mole; blackened skins and seeds add a bitterness that chocolate and raisins cannot fully balance. Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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