Mole Chichilo with Chicken

Ingredients

• 2 pounds (900g) chicken pieces, bone-in and skin-on 2 pounds (900g) chicken pieces, bone-in and skin-on
• 4 dried ancho chilies 4 dried ancho chilies
• 2 dried guajillo chilies 2 dried guajillo chilies
• 2 dried pasilla chilies 2 dried pasilla chilies
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (60g) sesame seeds 1/4 cup (60g) sesame seeds
• 1/4 cup (30g) almonds 1/4 cup (30g) almonds
• 1/4 cup (30g) raisins 1/4 cup (30g) raisins
• 2 tablespoons (30g) unsweetened cocoa powder 2 tablespoons (30g) unsweetened cocoa powder
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 6g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat a dry skillet over medium heat and toast the dried chilies for a few seconds on each side until fragrant. Remove the stems and seeds, then soak the chilies in hot water for 15 minutes.
2. 2.
   In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Drain the soaked chilies and transfer them to a blender. Add the sautéed onion and garlic, chopped tomatoes, sesame seeds, almonds, raisins, cocoa powder, cinnamon stick, cloves, and a pinch of salt. Blend until smooth, adding a little chicken broth if needed.
4. 4.
   In a large pot, heat the remaining vegetable oil over medium-high heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
5. 5.
   Pour the blended sauce into the pot and cook over medium heat for 10 minutes, stirring occasionally.
6. 6.
   Return the chicken to the pot and add the remaining chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the chicken is tender and cooked through.
7. 7.
   Season with salt to taste. Serve the Mole Chichilo with warm tortillas or rice.

Treat your ingredients with care...

• Dried chilies — Toasting the chilies before soaking them helps to enhance their flavors. Be careful not to burn them as it can make the dish bitter.
• Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat until golden brown before using them in the recipe. This step adds a nutty aroma and flavor to the dish.

Tips & Tricks

• If you prefer a spicier mole, you can add a few dried arbol chilies to the sauce.
• For a smoother sauce, strain it through a fine-mesh sieve after blending.
• Leftover mole can be stored in the refrigerator for up to 3 days and reheated before serving.
• Serve the Mole Chichilo with a squeeze of fresh lime juice for a burst of acidity.
• Garnish the dish with fresh cilantro leaves for added freshness.

Serving advice

Serve the Mole Chichilo with warm tortillas or steamed rice. Accompany it with a side of refried beans and a fresh salad for a complete and satisfying meal.

Presentation advice

To present the Mole Chichilo beautifully, arrange the chicken pieces on a platter and pour the sauce over them. Sprinkle some toasted sesame seeds and fresh cilantro leaves on top for an attractive garnish. Serve with warm tortillas on the side.