Mole Poblano with Chicken

Ingredients

• bone-in chicken thighs and drumsticks3 lb
• dried ancho chiles4, stemmed and seeded
• dried mulato chiles3, stemmed and seeded
• dried pasilla chiles2, stemmed and seeded
• white onion1, quartered
• garlic5 cloves
• roma tomatoes3
• tomatillos2, husked
• raw almonds1/4 cup
• raw peanuts1/4 cup
• sesame seeds2 tbsp
• raisins1/4 cup
• Mexican chocolate2 oz, chopped
• cinnamon stick1 (Mexican canela)
• whole cloves3
• black peppercorns1 tsp
• neutral oil1/4 cup
• corn tortilla1, torn
• low-sodium chicken stock4 cups

Steps

1. 1

   Simmer the chicken.

   Simmer the chicken in lightly salted water to cover for 30 minutes. Reserve the broth and chicken separately.

2. 2

   Toast and soak the dried chiles.

   Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until pliable. Soak in hot water 20 minutes.

3. 3

   Char the vegetables.

   Char the tomatoes, tomatillos, onion, and garlic on a comal or under the broiler until blackened in spots, 8 minutes.

4. 4

   Toast nuts, seeds, and spices.

   Toast the almonds, peanuts, and sesame seeds in a dry skillet, then the cinnamon, cloves, and peppercorns separately. Add the torn tortilla and fry in 2 tbsp oil until crisp.

5. 5

   Blend and strain the mole ingredients.

   Blend everything (drained chiles, charred vegetables, nuts and seeds, spices, raisins, tortilla) with 2 cups stock until very smooth. Strain.

6. 6

   Fry the mole sauce.

   Heat the remaining oil in a heavy pot. Pour in the mole (it will splatter) and fry, stirring, until darkened and thick, about 10 minutes.

7. 7

   Simmer mole with stock and chocolate.

   Add remaining stock and the chocolate. Simmer 30 minutes, stirring, until glossy and thick enough to coat a spoon. Salt to taste.

8. 8

   Warm chicken in mole sauce.

   Slip the chicken into the sauce to warm through, 5 minutes. Serve with rice and warm corn tortillas, garnished with extra sesame seeds.