Description
This delicious mole chicken is rich, flavorful, and perfect for any occasion.
Ingredients
Scale
- 2 lbs bone-in chicken thighs
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 dried ancho peppers
- 2 dried guajillo peppers
- 2 tbsp unsweetened cocoa powder
- 2 tbsp tomato paste
- 2 cups low-sodium chicken broth
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Rinse chicken thighs under cold water and pat dry. Season generously with salt and pepper.
- In a skillet over medium heat, add oil and sauté onions until translucent. Add minced garlic and sauté for about 1 minute.
- Toast dried chili peppers in another pan on low heat until fragrant. Remove from heat, soak in hot water for about 10 minutes until soft.
- Blend soaked chilis with sautéed onions, garlic, cocoa powder, tomato paste, cinnamon, and chicken broth until smooth.
- In the same skillet, brown seasoned chicken thighs skin-side down for about five minutes per side before adding the mole sauce.
- Cover the skillet and simmer on low heat for about an hour to meld flavors.
Notes
- Mole sauce can be adjusted based on spice preference.
- Serve with rice or tortillas to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg