Entree: Mexico – Chiapas – Mole Chiapaneco (Rich Chiapanecan mole sauce with toasted seeds, nuts, dried chilies, plantain, and chocolate served with braised chicken)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil, divided
- 5 ancho chilies, stems and seeds removed
- 4 guajillo chilies, stems and seeds removed
- 2 pasilla chilies, stems and seeds removed
- 1 medium onion, quartered, approx. 8 oz (225 g)
- 4 cloves garlic
- 2 ripe plantains, peeled and sliced, approx. 8 oz (225 g)
- 2 Roma tomatoes, roasted, approx. 8 oz (225 g)
- 1/2 cup (60 g) sesame seeds, toasted
- 1/4 cup (30 g) raw pumpkin seeds (pepitas), toasted
- 1/4 cup (35 g) raw peanuts, toasted
- 1/4 cup (35 g) blanched almonds, toasted
- 2 corn tortillas, stale or toasted and torn, approx. 1.5 oz (45 g)
- 2 tbsp (30 ml) white vinegar
- 2 oz (56 g) unsweetened Mexican chocolate or 70% dark chocolate
- 1 tsp (5 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves
- 1/2 tsp (2 g) ground black pepper
- 3 cups (720 ml) chicken stock, plus more if needed
- 1 tbsp (15 g) brown sugar or piloncillo, grated
- Salt to taste
- Fresh cilantro or extra toasted sesame seeds for garnish

Instructions

1. Prepare the chilies: toast each dried chili briefly in a dry skillet over medium heat until fragrant (10–20 seconds each), then soak in hot water for 20–30 minutes until soft. Drain, reserving 1 cup (240 ml) of the soaking liquid.
2. While chilies soak, season chicken thighs with salt and sear in 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat until golden on both sides, about 4 minutes per side. Remove chicken and set aside.
3. In the same pot, add remaining 1 tbsp (15 ml) oil and sauté quartered onion and whole garlic cloves until deeply browned and softened, about 8–10 minutes. Add sliced plantain and roast or sauté until caramelized, about 4–6 minutes more. Roast the tomatoes until charred and softened.
4. In a blender, combine the rehydrated chilies, toasted sesame seeds, pumpkin seeds, peanuts, almonds, torn tortillas, roasted onion, garlic, plantain, roasted tomatoes, cinnamon, cloves, pepper, vinegar, brown sugar, and 1 cup (240 ml) of the reserved chili soaking liquid. Blend to a smooth paste, adding a little chicken stock for blending if necessary.
5. Return the pot to medium heat and pour the blended paste through a fine-mesh strainer into the pot, pressing to extract the smooth sauce. Add remaining chicken stock and bring the mole to a gentle simmer, stirring to combine. Taste and adjust salt and sweetness.
6. Nestle seared chicken thighs into the simmering mole, cover, and simmer gently for 30–40 minutes until the chicken is tender and cooked through. Stir occasionally and add more stock or water if the sauce is too thick.
7. Once chicken is tender, stir in chopped chocolate until melted and fully incorporated. Simmer 5 more minutes, adjust seasoning, and remove from heat.
8. Serve the mole chiapaneco spooned over chicken, garnished with fresh cilantro or extra toasted sesame seeds, alongside rice and warm tortillas.