Mole Poblano con Pollo

Mexican · 60 min · Chicken · dairy-free, high-protein

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Ingredients

• 3 lb bone-in chicken thighs
• 3 mulato chiles
• 3 ancho chiles
• 2 oz Mexican chocolate
• 3 roma tomatoes
• 3 tbsp sesame seeds
• 1/4 cup raw almonds
• 1/4 cup raisins
• 1 corn tortilla
• 4 cups chicken broth
• 1/2 tsp ground cinnamon

Method

1. Simmer the chicken thighs in the broth for 20 minutes, then reserve the broth.
2. Toast the chiles briefly, then soak in hot water for 10 minutes.
3. Toast sesame seeds, almonds, and a torn tortilla in a dry pan, then blend with the drained chiles, tomatoes, raisins, cinnamon, and reserved broth until smooth.
4. Fry the blended mole paste in 2 tbsp oil for 10 minutes, stirring constantly.
5. Melt in the Mexican chocolate and loosen with broth to a velvety sauce; season with salt.
6. Nestle the chicken into the mole and simmer for 10 minutes, then serve sprinkled with sesame seeds.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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