Chicken Mole
Holy Mole-Y! Our Chicken Mole is the boss! With juicy chicken breasts dressed in a dance-on- your-tongue mole sauce, each bite is never ending flavor! Now we’re cookin’!
Chicken Mole
PS Seasoning
4
30 minutes
3 hours
Mexican
Poultry
Holy Mole-Y! This Chicken Mole is juicy chicken breasts dressed in a dance-on- your-tongue mole sauce! Each bite is never ending flavor! Now we’re cookin’!
Ingredients
1 Chicken- Cut, 8 Pieces
2 T Cooking Oil
2 Tomatoes
3 Small Yellow Onions
5-6 Cloves Garlic
5 Ancho Chilis
2 Guajillo Chilis
1/3 Cup Peanut Butter
3 Cups- Chicken Broth
1/3 Cup Raisins
3 T EL Jefe Adobo Honey Taco Seasoning & Rub
1/4 t Cinnamon
1/8 t Ground Clove
1 t Dried Oregano
1 Oz Dark Chocolate (60% or higher)
TT Salt and Pepper
Directions
Place the garlic cloves on a sheet tray. Rough chop the tomatoes and onion and add to the tray. Place in the broiler for 4-5 minutes or until slightly charred.
Bring 1 quart of water to a boil in a medium sized sauce pot. Remove stems and seed from the dried chilis and lightly toast them in a saute pan over medium heat. Turn off the boiling water and add the chilis. Cover and allow the chilis to steep for 30 minutes.
Remove the steeped chilis from the water and place in a blender with the charred vegetables, peanut butter, raisins and 2 cups of chicken broth. Blend until smooth.
In a Dutch oven, heat 2 TB of cooking oil over medium/high heat. Season the chicken with salt and pepper. Sear the chicken on both sides and set aside.
Strain the sauce from the blender into the Dutch oven and bring to a simmer.
Add El Jefe Taco Seasoning, cinnamon, clove and oregano. Chop the chocolate and add to the sauce.
Simmer for 30 minutes. Adjust seasoning if needed.
Add the chicken back to the sauce. Cover and cook for 1 to 1 ½ hours.
Remove the chicken from the sauce.
Adjust thickness of the sauce with a cornstarch slurry if desired.
Plate the chicken with a spoonful of sauce poured over top. Garnish with sesame seeds.
