Pollo en Mole Poblano (Chicken in Puebla-Style Mole)
My first go at mole sauce and what a success! Smoky chilies, warm spices, bittersweet chocolate combined with onion, almond butter, tomatoes, garlic, raisins and chicken broth. A perfect, velvety sauce for chicken. Serves 4-6.
Recipe
2 dried ancho chiles, stemmed, seeded, torn into 1/2-inch pieces (1/2 c.)
1/2 dried chipotle chile, stemmed, seeded, torn into 1/2-inch pieces (scant tablespoon)
3 T. vegetable oil
1 onion, chopped fine
1 oz. bittersweet chocolate, chopped coarse
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 garlic cloves, minced
2 c. chicken broth
(1) 14.5-oz. can diced tomatoes, drained
1/4 c. raisins
1/4 c. almond butter
2 T. toasted sesame seeds + extra for garnish
salt & black pepper
1 T. sugar
3-1/2 lbs. bone-in chicken pieces — split breasts, legs and/or thighs, skin removed and trimmed (I used boneless, skinless chicken breasts and baked for 23 minutes instead of the 35-45 minutes for bone-in pieces)
In a 12-inch skillet over medium heat, toast anchos and chipotle for 2-6 minutes, stirring frequently, until fragrant. Transfer to a plate.
Add oil and onion to the now empty skillet and cook over medium-high heat until softened, 5-7 minutes.
Stir in chocolate, cinnamon, cloves and toasted chiles and cook until chocolate is melted and bubbly, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, raisins, almond butter and sesame seeds and bring to a simmer. Reduce heat to medium and simmer gently, stirring occasionally, until slightly thickened and measures about 3-1/2 c., about 7 minutes.
Transfer mixture to a blender and process until smooth, about 20-30 seconds. Season with 1 tsp. salt, 1/2 tsp. pepper and 1 T. sugar. Taste and adjust seasoning, if needed. (Sauce can be refrigerated for up to 3 days at this point; loosen with water as needed before continuing.)
Heat oven to 400-degrees. Pat chicken dry with paper towels and season with salt and pepper. Arrange in a single layer in a shallow baking dish and cover with mole sauce, turning to coat chicken evenly. Place on middle rack in the oven and bake, uncovered, for about 35-45 minutes until breasts register 160-degrees, and thighs or drumsticks register 175-degrees.
Remove chicken from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Sprinkle with extra sesame seeds and serve over rice.
For a side dish, I made a quick salad of black beans, corn, red onion, tomato, avocado and cilantro with juice from half a lime, salt and pepper.