Mole Rojo

Ingredients

• •4 dried ancho chiles
• •3 dried guajillo chiles
• •1/2 cup tomato sauce
• •1/4 cup almonds
• •1/4 cup raisins
• •3 cloves garlic
• •1 tablespoon peanut butter
• •1 teaspoon ground cumin
• •1/2 teaspoon cinnamon
• •2 tablespoons olive oil
• •4 chicken breasts
• •2 cups chicken broth (gluten-free)

Directions

1. 1Remove stems and seeds from ancho and guajillo chiles, then toast them in a dry skillet for 2 minutes until fragrant.
2. 2Soak the toasted chiles in hot water for 10 minutes, then drain and blend with tomato sauce, almonds, raisins, garlic, peanut butter, cumin, and cinnamon until smooth.
3. 3Heat olive oil in a large skillet and season chicken breasts with salt and pepper, cooking until golden on both sides for about 8 minutes total.
4. 4Strain the chile mixture through a fine sieve into the skillet with the chicken.
5. 5Add chicken broth, reduce heat to low, and simmer covered for 25-30 minutes until chicken is cooked through and sauce thickens.
6. 6Taste and adjust seasonings as needed, then serve hot with rice.

💡 Toast dried chiles for mole rojo only until fragrant and flexible; blackened chiles create bitterness that sugar and nuts cannot fully hide.

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