Name: Chicken Mole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 4 c. low-sodium chicken broth -; 2 c. orange juice -; 1 head of garlic, halved through the equator, plus 8 cloves garlic, finely chopped -; 3 bay leaves -; 2 tbsp. kosher salt -; 1 (3 1/2- to 4-lb.) whole chicken, quartered -; 4 tbsp. extra-virgin olive oil, divided -; 1 medium yellow onion, finely chopped -; 4 plum tomatoes, finely chopped -; 2 tbsp. tomato paste -; 6 dried guajillo chiles, stems, seeds, and ribs removed -; 3 dried pasilla chiles, stems, seeds, and ribs removed -; 2 (6") corn tortillas -; 3 tbsp. raw sesame seeds, plus more for serving -; 1 tsp. coriander seeds -; 1 tsp. cumin seeds -; 1 tsp. whole black peppercorns -; 1 oz. French bread, torn into pieces (about 2 c.) -; 1/4 c. raisins -; 2 oz. dark chocolate (90% cacao), chopped -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Mole

1. 4 c. low-sodium chicken broth -

2. 2 c. orange juice -

3. 1 head of garlic, halved through the equator, plus 8 cloves garlic, finely chopped -

4. 3 bay leaves -

5. 2 tbsp. kosher salt -

6. 1 (3 1/2- to 4-lb.) whole chicken, quartered -

7. 4 tbsp. extra-virgin olive oil, divided -

8. 1 medium yellow onion, finely chopped -

9. 4 plum tomatoes, finely chopped -

10. 2 tbsp. tomato paste -

11. 6 dried guajillo chiles, stems, seeds, and ribs removed -

12. 3 dried pasilla chiles, stems, seeds, and ribs removed -

13. 2 (6") corn tortillas -

14. 3 tbsp. raw sesame seeds, plus more for serving -

15. 1 tsp. coriander seeds -

16. 1 tsp. cumin seeds -

17. 1 tsp. whole black peppercorns -

18. 1 oz. French bread, torn into pieces (about 2 c.) -

19. 1/4 c. raisins -

20. 2 oz. dark chocolate (90% cacao), chopped -

How to cook deliciously - Chicken Mole

1. Stage

In a large pot over high heat, bring stock, orange juice, head of garlic, bay leaves, salt, and 2 cups water to a boil. Add chicken, reduce heat to medium-low, and bring to a simmer. Cook, stirring occasionally, until an instant-read thermometer inserted into thickest part of chicken registers 160°, about 10 minutes. Transfer chicken to a plate. Strain stock through a fine-mesh sieve into a large bowl; discard solids.

2. Stage

Meanwhile, in a large shallow pan over medium-low heat, heat 2 tablespoons oil. Add onion and chopped garlic and cook, stirring occasionally, until onion is translucent and softened, about 10 minutes. Add tomatoes and increase heat to medium. Cook, mashing down on tomatoes, until softened and almost smooth, about 10 minutes. Add tomato paste and cook, stirring, until brick red, about 1 minute more. Let cool slightly.

3. Stage

Transfer tomato mixture to a blender. Blend until smooth, about 1 minute. Transfer to a medium bowl; wipe out blender.

4. Stage

In same pan over medium-high heat, heat remaining 2 tablespoons oil. Toast chiles, turning occasionally, until browned, about 1 minute. Transfer to a large bowl.

5. Stage

In same pan over medium-high heat, toast tortillas, turning once, until dark brown, about 1 minute per side. Transfer to same bowl.

6. Stage

In same pan over medium-high heat, toast sesame seeds, coriander, cumin, and black pepper, stirring frequently, until fragrant, about 1 minute. Transfer to same bowl.

7. Stage

Add bread, raisins, and 4 cups stock to bowl and stir to combine. Let sit 10 minutes. Transfer to blender and blend on high speed until smooth, about 3 minutes.

8. Stage

Transfer sauce, chocolate, tomato mixture, and chicken to a large pot. Bring to a boil, then reduce heat to low to bring to a simmer. Cook, stirring occasionally, until sauce is thickened, chocolate is melted, and chicken is warmed through, about 15 minutes.

9. Stage

Divide chicken among plates. Spoon sauce over. Top with sesame seeds.