Mole Amarillo with Chicken

Ingredients

• 2 dried guajillo chiles (seeds and stems removed) 2 dried guajillo chiles (seeds and stems removed)
• 2 dried pasilla chiles (seeds and stems removed) 2 dried pasilla chiles (seeds and stems removed)
• 2 tomatoes, roasted 2 tomatoes, roasted
• 1 onion, chopped 1 onion, chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 cup almonds, ground 1/4 cup almonds, ground
• 2 tablespoons raisins 2 tablespoons raisins
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 boneless chicken breasts 4 boneless chicken breasts
• Salt and pepper, to taste Salt and pepper, to taste
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 40g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the guajillo and pasilla chiles for 1-2 minutes until fragrant. Remove from heat and soak the chiles in hot water for 15 minutes to soften.
2. 2.
   In a blender, combine the soaked chiles, roasted tomatoes, chopped onion, minced garlic, ground cumin, ground cloves, ground cinnamon, ground almonds, and raisins. Blend until smooth.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the chicken breasts and season with salt and pepper. Sear the chicken on both sides until golden brown.
4. 4.
   Pour the blended sauce over the chicken in the pot. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
5. 5.
   Serve the Mole Amarillo with chicken garnished with sesame seeds. Accompany with warm tortillas or rice.

Treat your ingredients with care...

• Dried chiles — Toasting the chiles before soaking them helps to enhance their flavor. Be careful not to burn them, as it can result in a bitter taste.
• Ground almonds — If you prefer a smoother sauce, you can blanch the almonds before grinding them. Simply place them in boiling water for a few minutes, then remove the skins and proceed with grinding.

Tips & Tricks

• For a spicier version, add a small amount of dried arbol chiles to the sauce.
• If you prefer a smoother texture, strain the sauce after blending to remove any remaining chili seeds or skin.
• Leftover Mole Amarillo can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Serving advice

Serve the Mole Amarillo with chicken alongside warm tortillas or steamed rice. The tortillas can be used to scoop up the flavorful sauce, while the rice acts as a perfect accompaniment to soak up the delicious flavors.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds over the Mole Amarillo with chicken before serving. The golden sauce and the contrasting sesame seeds create an appealing visual contrast.