Chicken Mole Ii
Dive into the bold and complex flavors of Mexican cuisine with this Chicken Mole II recipe, a rich and savory dish that strikes the perfect balance between sweet, smoky, and spicy. This traditional mole features tender chicken thighs simmered in a velvety sauce made from dried ancho and guajillo chilies, aromatic spices, creamy peanut butter, and a touch of indulgent dark chocolate. Toasted chilies and fresh garlic add depth, while cinnamon and cumin bring warmth to the dish. Garnished with sesame seeds, this mole is perfect when served over fluffy rice or with warm tortillas to soak up every drop of the exquisite sauce. With just 20 minutes of prep and a simmer that fills your kitchen with intoxicating aromas, this recipe is an approachable way to experience an authentic taste of Mexico.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 pieces chicken thighs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons vegetable oil
- 3 pieces dried ancho chilies
- 2 pieces dried guajillo chilies
- 2 pieces garlic cloves
- 1 medium onion
- 1 cup canned diced tomatoes
- 2 cups chicken broth
- 2 tablespoons peanut butter
- 0.25 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 1 ounce dark chocolate
- 1 tablespoon sesame seeds
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, toast the dried ancho and guajillo chilies for about 30 seconds on each side until fragrant. Do not burn them.
Place the toasted chilies in a bowl and cover them with warm water. Let them soak for about 15 minutes until softened. Once softened, remove the stems and seeds.
Add the garlic cloves and chopped onion to the skillet. Sauté until the onion is translucent, about 5 minutes.
Transfer the sautéed onion, garlic, soaked chilies, canned diced tomatoes, and 1 cup of chicken broth to a blender. Blend until smooth.
Pour the blended sauce back into the skillet over medium heat. Add the remaining chicken broth, peanut butter, ground cinnamon, and ground cumin. Stir well to combine.
Bring the sauce to a simmer, then add the seared chicken thighs back to the skillet.
Cover the skillet with a lid and let the chicken simmer in the mole sauce for 30-35 minutes until fully cooked and tender.
Remove the skillet from heat and stir in the dark chocolate until it melts into the sauce, creating a smooth and rich texture.
Sprinkle sesame seeds on top for garnish before serving.
Serve the Chicken Mole II hot, alongside rice or warm tortillas.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
