Chicken Mole Ii

Dive into the bold and complex flavors of Mexican cuisine with this Chicken Mole II recipe, a rich and savory dish that strikes the perfect balance between sweet, smoky, and spicy. This traditional mole features tender chicken thighs simmered in a velvety sauce made from dried ancho and guajillo chilies, aromatic spices, creamy peanut butter, and a touch of indulgent dark chocolate. Toasted chilies and fresh garlic add depth, while cinnamon and cumin bring warmth to the dish. Garnished with sesame seeds, this mole is perfect when served over fluffy rice or with warm tortillas to soak up every drop of the exquisite sauce. With just 20 minutes of prep and a simmer that fills your kitchen with intoxicating aromas, this recipe is an approachable way to experience an authentic taste of Mexico.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 pieces chicken thighs
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons vegetable oil
• 3 pieces dried ancho chilies
• 2 pieces dried guajillo chilies
• 2 pieces garlic cloves
• 1 medium onion
• 1 cup canned diced tomatoes
• 2 cups chicken broth
• 2 tablespoons peanut butter
• 0.25 teaspoons ground cinnamon
• 0.5 teaspoons ground cumin
• 1 ounce dark chocolate
• 1 tablespoon sesame seeds

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

In a large skillet or Dutch oven, heat the vegetable oil over medium heat.

Step 3

Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

Step 4

In the same skillet, toast the dried ancho and guajillo chilies for about 30 seconds on each side until fragrant. Do not burn them.

Step 5

Place the toasted chilies in a bowl and cover them with warm water. Let them soak for about 15 minutes until softened. Once softened, remove the stems and seeds.

Step 6

Add the garlic cloves and chopped onion to the skillet. Sauté until the onion is translucent, about 5 minutes.

Step 7

Transfer the sautéed onion, garlic, soaked chilies, canned diced tomatoes, and 1 cup of chicken broth to a blender. Blend until smooth.

Step 8

Pour the blended sauce back into the skillet over medium heat. Add the remaining chicken broth, peanut butter, ground cinnamon, and ground cumin. Stir well to combine.

Step 9

Bring the sauce to a simmer, then add the seared chicken thighs back to the skillet.

Step 10

Cover the skillet with a lid and let the chicken simmer in the mole sauce for 30-35 minutes until fully cooked and tender.

Step 11

Remove the skillet from heat and stir in the dark chocolate until it melts into the sauce, creating a smooth and rich texture.

Step 12

Sprinkle sesame seeds on top for garnish before serving.

Step 13

Serve the Chicken Mole II hot, alongside rice or warm tortillas.

Nutrition Facts

Serving size	(1931.4g)

Amount per serving	% Daily Value*
Calories	2863.8

Total Fat 168.1g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 24.9g
Cholesterol 852.8mg	0%
Sodium 4580.7mg	0%
Total Carbohydrate 81.9g	0%
Dietary Fiber 25.5g	0%
Total Sugars 34.1g
Protein 262.0g	0%

Vitamin D 63IU	0%
Calcium 339.3mg	0%
Iron 20.0mg	0%
Potassium 4734.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 36.3%

Carbs: 11.3%