Mexican Chocolate Mole with Chicken and Almonds
A rich and complex Mexican dish combining velvety chocolate mole sauce with succulent chicken and crunchy almonds, perfect for a warming dinner.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Season Chicken
Season the chicken thighs with salt and pepper.
- 2
Heat Oil
Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
- 3
Sear Chicken
Sear chicken thighs until golden brown, about 4-5 minutes per side. Set aside.
Preparing the Mole Sauce
- 1
Toast Chiles
In a dry skillet, toast ancho and guajillo chiles over medium heat until fragrant.
Tip: Be cautious not to burn the spices as it can impart a bitter taste.
- 2
Soak Chiles
Soak the toasted chiles in hot water for 30 minutes. Drain and reserve.
- 3
Sauté Onion & Garlic
In a large pot, heat 2 tablespoons of vegetable oil and cook onion and garlic until soft.
Tip: Combine the reserved chile soaking liquid with chicken stock to enhance flavor.
How to Make Mexican Chocolate Mole with Chicken and Almonds
Total time: 4 h 40 min · Yields 6 servings
- 1
Blend Mole
Blend toasted chiles, onion, garlic, spices, raisins, almonds, peanut butter, chocolate, and chicken stock until smooth.
- 2
Simmer Sauce
Return mixture to the pot and simmer on low heat for 30 minutes, stirring occasionally.
- 3
Cook Chicken
Add seared chicken to the sauce and simmer for 1 hour until chicken is cooked through and tender.
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