Recipe information
Ingredients for - Pressure-Cooker Chicken Mole
1. 12 bone-in chicken thighs, skin removed (about 4-1/2 pounds) -
3. MOLE SAUCE: -
4. 1 can (28 ounces) whole tomatoes, undrained -
7. 2 dried ancho chiles, stems and seeds removed -
13. 3 garlic cloves, peeled and halved -
16. 3 ounces bittersweet chocolate, chopped -
17. Fresh cilantro leaves, optional -
How to cook deliciously - Pressure-Cooker Chicken Mole
1. Stage
Sprinkle chicken with salt; place in a 6-qt. electric pressure cooker. Combine tomatoes, water, onion, chiles, almonds, raisins, oil, cocoa, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes.
2. Stage
Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove chicken; keep warm. Skim fat from cooking liquid. Stir in chocolate until melted. Serve chicken with sauce. Sprinkle with cilantro if desired.