Entree: United States – Arizona-Sonoran – Chicken Mole (Chicken braised in a smoky, complex chocolate and chili sauce inspired by Sonoran mole)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (about 24 oz / 680 g total)
- Salt and black pepper to taste (about 1 tsp / 5 g salt)
- 2 tbsp (30 ml) vegetable oil or lard
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1 small dried pasilla or mulato chile, stemmed and seeded
- 1 small (optional) dried chipotle or 1/2 tsp (1 g) chipotle powder for smoke
- 1 small white onion, roughly chopped — about 6 oz (170 g)
- 4 garlic cloves
- 1 small ripe tomato, quartered — about 4 oz (115 g) or 1/2 cup (120 g) canned fire-roasted tomatoes
- 1 corn tortilla or 1 slice stale bread, torn — about 0.9 oz (25 g)
- 2 tbsp (30 ml) sesame seeds, toasted
- 2 tbsp (18 g) blanched almonds or peanuts
- 1 tbsp (15 ml) peanut butter (optional for body)
- 1 oz (28 g) unsweetened dark chocolate or Mexican chocolate
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 3 whole cloves
- 1/2 tsp (1 g) black peppercorns
- 1 tbsp (15 ml) brown sugar or piloncillo, adjust to taste
- 2 cups (480 ml) low-sodium chicken stock, more as needed
- 2 tbsp (30 ml) neutral oil for frying the sauce base
- Fresh cilantro and toasted sesame seeds for garnish

Instructions

1. Lightly season chicken thighs with salt and pepper. In a large skillet, brown chicken in 2 tbsp (30 ml) oil over medium-high heat, 4–5 minutes per side until golden. Remove and set aside.
2. Toast dried chiles in a dry skillet over low heat briefly until fragrant, being careful not to burn; then place in a bowl and cover with hot water to soak 15–20 minutes. Reserve soaking liquid.
3. In the same skillet, toast sesame seeds and almonds 1–2 minutes until aromatic. Remove and set aside.
4. Add 2 tbsp (30 ml) oil to the skillet. Sauté chopped onion and garlic until softened and beginning to brown, about 6–8 minutes. Add tomato and cook until broken down, 4–5 minutes.
5. Add torn tortilla or bread to the skillet and fry briefly to toast; this will thicken the sauce.
6. Transfer softened chiles (drained, reserving 1/2 cup / 120 ml of soaking liquid), toasted seeds and nuts, sautéed onion-garlic-tomato mixture, tortilla/bread, peanut butter (if using), chocolate, cumin, cinnamon, cloves, peppercorns, and brown sugar to a blender. Add 1/2 cup (120 ml) of the reserved chile soaking liquid and 1/2 cup (120 ml) chicken stock. Blend until very smooth, adding more stock to reach a pourable but thick sauce consistency.
7. Return sauce to the skillet and simmer gently 8–10 minutes to meld flavors, stirring frequently and adjusting seasoning with salt and more sugar if needed. If sauce is too thick, thin with additional stock 2–4 tbsp (30–60 ml) at a time.
8. Nestle browned chicken into the mole sauce, add remaining chicken stock to nearly cover, bring to a gentle simmer, cover partially, and braise 25–30 minutes until chicken is cooked through and tender. Turn chicken once or twice to coat with sauce.
9. Remove lid, simmer uncovered 3–5 minutes to thicken sauce to desired consistency. Taste and adjust salt, sweetness, or heat.
10. Serve chicken topped with mole sauce, sprinkle with chopped cilantro and extra toasted sesame seeds, alongside warm tortillas or Sonoran-style rice.