Ingredients
c
2 lb chicken thigh bone-in
C
2 Chicken Drumsticks
G
10 Guajillo Chiles
A
4 Ancho Chiles
A
6 Arbol Chiles
L
¼ cup Lard or any cooking oil
c
2 corn tortilla
w
½ white onion
G
4 Garlic Cloves
P
¼ cup Pumpkin Seeds
s
3 tbs sesame seeds
w
3 whole cloves
b
½ tsp black peppercorn
c
½ tsp cumin seeds
p
¼ cup peanuts
r
2 tbs raisins
r
2 roma tomato
p
3 tbs peanut butter
s
1 tsp salt
P
2 tbs Piloncillo or brown sugar
c
2 cup chicken broth
M
1 Mexican Chocolate - Disk
Directions
1
Heat a large pot on medium high heat with oil. Season chicken well with salt & pepper. Sear on both sides, in batches, until golden brown. It will still be raw, but will finish cooking later.
c
2 lb chicken thigh bone-in
C
2 Chicken Drumsticks
2
Remove the stems and seeds from the Chiles Guajillos & Chiles Anchos
G
10 Guajillo Chiles
A
4 Ancho Chiles
3
In a large skillet, melt the lard, fry up the chile anchos & guajillos for 30-45 seconds. Place in large bowl & cover them in boiling water. Set aside.
L
¼ cup Lard or any cooking oil
A
4 Ancho Chiles
G
10 Guajillo Chiles
4
To the same skillet, add in the tortillas & fry until crispy. Set aside.
c
2 corn tortilla
5
Add in all ingredients from the onion thru the raisins, AND the chiles de arbol, cook stirring constantly for 8-10 minutes. Set aside.
w
½ white onion
G
4 Garlic Cloves
P
¼ cup Pumpkin Seeds
s
3 tbs sesame seeds
w
3 whole cloves
b
½ tsp black peppercorn
c
½ tsp cumin seeds
p
¼ cup peanuts
r
2 tbs raisins
6
Charr up the tomatoes in the same skillet.
r
2 roma tomato
7
Add the rehydrated chiles, along with 1 cup of their water, all the fried up ingredients, tomatoes, creamy peanut butter, piloncillo, salt & chicken broth to your blender & blend until smooth. Add more broth if it’s too thick.
p
3 tbs peanut butter
s
1 tsp salt
P
2 tbs Piloncillo or brown sugar
c
2 cup chicken broth
8
Bring the large pot where we cooked the chicken up to medium heat again, add in 1 cup chicken broth to deglaze the pan. Pour in the blended mole sauce. Clean up the blender with more broth.
c
2 cup chicken broth
9
Cook for 10-15 minutes. Add in the Mexican Chocolate & stir until fully combined.
M
1 Mexican Chocolate - Disk
10
Add the chicken to the mole sauce, reduce heat to low & cook on a low simmer for at least 1 hour or up to 2.
11
Serve with rice, beans, lots of mole sauce & enjoy.
