Mexican Chicken Red Mole (mole Colorado De Pollo)

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 ounces dried ancho chiles (about 4)
• 2 lbs boneless skinless chicken thighs
• 1/4 large onion
• salt
• fresh ground pepper
• 1/8 cup toasted sesame seeds
• 2 whole cloves
• 3 peppercorns
• 1 (1/2-1 inch) cinnamon stick
• 1/2 teaspoon dried mexican oregano
• 1/8 teaspoon dried thyme
• 1 medium onion, quartered
• 1 medium tomato, peeled,halved
• 1/2 tablespoon extra virgin olive oil
• 2 teaspoons sugar
• salt
• 1/2 ounce bittersweet chocolate

Recipe

• 1 place chilies in large saucepan; add water to cover.
• 2 bring to a boil, remove from heat and let stand 1 hour.
• 3 cover chilies with a plate to submerge them.
• 4 season chicken on both sides with salt and pepper.
• 5 heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
• 6 add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
• 7 bring to a boil, reduce heat and simmer for 1 hour.
• 8 grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
• 9 set aside.
• 10 drain soaked ancho chilies and remove stems and seeds.
• 11 puree chilies in blender, adding a little water if needed.
• 12 pass through a sieve to strain out the peels.
• 13 without washing blender, puree onion and tomato.
• 14 remove chicken and strain broth into a bowl or pot.
• 15 add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
• 16 add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
• 17 sugar, and salt to taste.
• 18 add the meat; cover and simmer for 30 minutes.
• 19 add more broth as desired for consistency.
• 20 serve with soft tortillas and steamed rice, if you desire.