Chicken Mole Poblano

Ingredients

• •4 chicken breasts
• •3 dried ancho chiles
• •2 dried pasilla chiles
• •1/4 cup unsweetened cocoa powder
• •1/2 cup sliced almonds
• •1/4 cup raisins
• •1 medium onion, diced
• •4 cloves garlic, minced
• •2 tablespoons peanut butter
• •1 teaspoon ground cinnamon
• •4 cups chicken broth
• •2 tablespoons vegetable oil

Directions

1. 1Boil chicken breasts in salted water for 20 minutes until cooked through, then shred and reserve broth.
2. 2Remove stems and seeds from dried chiles, then toast in a dry skillet for 1 minute and soak in hot water for 10 minutes.
3. 3Blend soaked chiles with soaking liquid, almonds, raisins, garlic, cocoa powder, peanut butter, and cinnamon until smooth.
4. 4Heat oil in a large pot and sauté diced onion until soft, then strain chile mixture into the pot and simmer for 10 minutes.
5. 5Stir in reserved chicken broth and shredded chicken, then simmer for 15 minutes until flavors meld.
6. 6Season with salt and pepper to taste, then serve over rice with toasted sesame seeds and fresh cilantro.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.