Chicken En Mole' sauce
6 chicken thighs or quarters
2 TBSP chocolate chopped (I used a 70% chocolate)
2 New Mexico dried chilies
2 TBSP toasted sesame seeds
1 small onion diced
1 tsp minced garlic
1/4 cup peanut butter
1/4 cup rasins
1-2 diced chilies in Adobo (these add a lot of heat)
1 can diced tomatoes drained (14oz)
1/8 tsp ground cloves
1/4 tsp ground cinnamon
3 cups chicken stock
salt and pepper
I browned the chicken in a separate pan first making sure to season both sides well. I made sure there was a good color on both sides which took about 12 minutes.
In a large stock pot I added the onion and a bit of oil and browned them until they were translucent. In a 350 degree oven I put the dried chilies on a baking pan and baked them for 5 minutes until they were pliable and I was able to take the seeds and stem off. I then chopped the peppers into small pieces. The Adobo chilies were added along with the garlic, chocolate, and peanut butter, diced tomatoes. Add a pinch of salt and pepper and the cinnamon and clove.
Once the chocolate and peanut butter melted I added the chicken stock and heated on a low heat for 20 minutes. Then the mixture is put in a blender and pulsed several times. Be sure to take the middle cap out of the blender lid and cover with a clean towel. You may have a volcano on your hands so pulse slowly!
I added the mole' back to the large stock pot and then put the chicken meat side down in the liquid. I covered the pot and let simmer on low heat for 25-30 minutes. This process is similar to making Arroz con pollo.
At this point you can decide to shred your meat of keep it whole. I kept it whole but served it over rice with tortillas and beans. If you like a thicker sauce, you can reduce it for another 5-10 minutes. I love the combination of sweet and spicy. The sauce is great when sopped up by a tortilla!
|I freeze the Adobo chilies in freezer bags and pull out when I need them.|