MEXICAN CHICKEN RED MOLE (MOLE COLORADO DE POLLO)

Mexican Chicken Red Mole (Mole Colorado de Pollo) image

Provided by PalatablePastime

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

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 tomatoes, peeled,halved
1/2 tablespoon extra virgin olive oil
2 teaspoons sugar
salt
1/2 ounce bittersweet chocolate

Steps:

Place chilies in large saucepan; add water to cover.
Bring to a boil, remove from heat and let stand 1 hour.
Cover chilies with a plate to submerge them.
Season chicken on both sides with salt and pepper.
Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
Bring to a boil, reduce heat and simmer for 1 hour.
Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
Set aside.
Drain soaked ancho chilies and remove stems and seeds.
Puree chilies in blender, adding a little water if needed.
Pass through a sieve to strain out the peels.
Without washing blender, puree onion and tomato.
Remove chicken and strain broth into a bowl or pot.
Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
sugar, and salt to taste.
Add the meat; cover and simmer for 30 minutes.
Add more broth as desired for consistency.
Serve with soft tortillas and steamed rice, if you desire.