Ingredients
Chicken
- 2 lb bone-in, skinless chicken thighs
- 4 cups unsalted chicken broth
Mole base
- 3 dried ancho chiles, stemmed and seeded
- 2 dried mulato chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 medium white onion, chopped
- 4 garlic cloves, peeled
- 2 medium tomatoes, chopped
- 1/3 cup almonds
- 1/4 cup sesame seeds, plus more to serve
- 1/3 cup raisins
- 2 slices firm white bread, toasted
- 1 1/2 oz Mexican chocolate, chopped
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp ground black pepper
- 3 tbsp neutral oil, divided
- Kosher salt, to taste
Equipment
- Dutch oven For poaching chicken and simmering sauce.
- Blender Blend chile and nut mixtures until smooth.
- Food thermometer Check the chicken reaches 165°F.
Instructions
Cook the chicken and mole
- Simmer chicken in the broth over medium-low heat until it reaches 165°F in the thickest part, about 25–30 minutes. Transfer chicken to a plate and reserve broth.
- Heat 1 tbsp oil in a Dutch oven. Fry chiles in batches just until pliable and fragrant, about 20 seconds per side; do not burn. Cover in hot reserved broth for 15 minutes.
- In the same pot, soften onion and garlic in 1 tbsp oil, 4–5 minutes. Blend with soaked chiles, tomatoes, and 1 cup reserved broth until very smooth; strain if desired.
- Toast almonds and sesame in a dry skillet until fragrant. Add raisins briefly to plump. Blend with toasted bread, spices, and enough reserved broth to make a smooth paste.
- Heat final 1 tbsp oil in the Dutch oven and cook chile puree, stirring often, until darker and thick, 8–10 minutes. Stir in nut paste, remaining broth, and chocolate. Simmer gently 30–35 minutes, stirring regularly; add broth or water as needed for a spoon-coating sauce.
- Season with salt. Return chicken to sauce and warm through at least 10 minutes, verifying 165°F if reheated from chilled. Serve with sesame seeds.
Nutrition
Calories: 465kcalCarbohydrates: 26gProtein: 35gFat: 27g
Video
Notes
Nutrition: Approximate per serving; brands, chile sizes and sauce portions vary.
Cost: Estimated $17.00 USD for the whole recipe (about $2.83 per serving) Based on the portions of chicken, broth, chiles, produce, nuts, seeds, raisins, bread, chocolate, oil and spices used.
Video companion: Rick Bayless demonstrates a beginner mole sauce. This card also poaches chicken and warms it in the sauce.
