Entree: Mexico – Oaxaca – Mole Amarillo (Oaxacan yellow mole sauce of toasted yellow chiles, seeds, nuts, and masa simmered with chicken and vegetables)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 4 bone-in chicken thighs, approx. 6–8 oz (170–225 g) each
- 3 tbsp (45 ml) vegetable oil, divided
- 6 dried guajillo chiles, stems and seeds removed, rehydrated in hot water (about 1 oz / 30 g)
- 4 dried costeño amarillo or other dried yellow chiles, stems and seeds removed, rehydrated (about 0.7 oz / 20 g)
- 1/4 cup (35 g) blanched almonds
- 2 tbsp (18 g) raw pumpkin seeds (pepitas)
- 2 tbsp (14 g) sesame seeds, toasted
- 2 medium tomatoes, roasted and peeled (about 10 oz / 300 g)
- 1 medium white onion, quartered (about 8 oz / 225 g)
- 3 cloves garlic
- 1 torn corn tortilla (about 0.7 oz / 20 g)
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 3 cups (720 ml) low-sodium chicken stock, divided
- 2 medium carrots, peeled and cut into chunks (about 10 oz / 300 g)
- 2 medium potatoes, peeled and cut into chunks (about 12 oz / 340 g)
- 4 fresh hoja santa leaves (hierba santa) or 4 basil leaves if unavailable (optional)
- Lime wedges for serving

Instructions

1. In a dry skillet over medium heat, toast almonds, pumpkin seeds, and sesame seeds until fragrant and lightly browned; set aside. In the same skillet, briefly toast cumin, cloves, and oregano for 20–30 seconds; transfer spices to the nuts.
2. Heat 1 tbsp vegetable oil in the skillet and char the tomatoes and quartered onion until blackened on the outside; roast garlic cloves until soft. Remove and let cool slightly.
3. In the hot skillet add the rehydrated chiles for 1–2 minutes, turning to warm through (do not burn). Transfer chiles, roasted tomatoes, onion, garlic, torn tortilla, toasted nuts/seeds/spices, and 1 cup (240 ml) hot chicken stock to a blender or food processor. Blend to a very smooth paste, adding more stock as needed to reach a thick sauce consistency.
4. Season the paste with salt and pepper. If the paste seems too coarse, pass through a fine sieve back into the blender and smooth with up to 1/2 cup (120 ml) additional stock.
5. In a large pot, heat remaining 2 tbsp vegetable oil over medium heat. Add the mole paste and cook, stirring frequently, for 4–6 minutes to develop flavor. Gradually whisk in the remaining chicken stock until the sauce is smooth and slightly thickened. Simmer gently for 10 minutes, stirring to prevent sticking.
6. Add the chicken thighs, carrots, and potatoes to the simmering mole. Cover and cook over low heat for 30–35 minutes, or until chicken is cooked through and vegetables are tender. Add hoja santa leaves in the last 5 minutes for aroma if using.
7. Taste and adjust seasoning with additional salt or a squeeze of lime to brighten the sauce. Serve mole amarillo ladled over chicken and vegetables with extra sesame seeds and lime wedges.