Pressure-Cooker Chicken Mole
Recipe information
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Cooking:
25 min.
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Servings per container:
1
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Source:

Ingredients for - Pressure-Cooker Chicken Mole

1. 12 bone-in chicken thighs, skin removed (about 4-1/2 pounds) -
2. 1 teaspoon salt -
3. MOLE SAUCE: -
4. 1 can (28 ounces) whole tomatoes, undrained -
5. 1 cup water -
6. 1 medium onion, chopped -
7. 2 dried ancho chiles, stems and seeds removed -
8. 1/2 cup sliced almonds, toasted -
9. 1/4 cup raisins -
10. 3 tablespoons olive oil -
11. 2 tablespoons baking cocoa -
12. 1 chipotle pepper in adobo sauce -
13. 3 garlic cloves, peeled and halved -
14. 3/4 teaspoon ground cumin -
15. 1/2 teaspoon ground cinnamon -
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.