Authentic Chicken Mole (Print version)

A from-scratch chicken mole with three types of dried chiles, Mexican chocolate, and braised chicken that absorbs every bit of the rich, deeply smoky sauce.

# Ingredients:

For the chicken and broth

01 - 2.5 lbs (1.1 kg) bone-in, skin-on chicken legs
02 - 6 cups water
03 - 1/2 white onion
04 - 4 cloves garlic
05 - 1 teaspoon salt

For the mole sauce

06 - 10 dried guajillo chiles, stems and seeds removed
07 - 4 dried ancho chiles, stems and seeds removed
08 - 3 dried pasilla chiles, stems and seeds removed
09 - 5 Roma tomatoes, quartered
10 - 1 large white onion, sliced
11 - 4 cloves garlic
12 - 2 corn tortillas, toasted until crisp
13 - 1 tablet (3 oz / 85 g) Mexican chocolate (Abuelita or Ibarra)
14 - 2 tablespoons peanut butter
15 - 2 tablespoons granulated sugar
16 - 1 teaspoon ground cinnamon
17 - 1/2 teaspoon ground cumin
18 - 2 tablespoons neutral oil (avocado or vegetable)
19 - Salt to taste

# Instructions:

01 - Place chicken legs in a large pot with 6 cups of water, half the onion, 4 garlic cloves, and 1 teaspoon salt. Bring to a boil, skim the foam, then reduce heat to a gentle simmer. Cover and cook for 35-40 minutes until cooked through. Remove the chicken legs and reserve all the broth.
02 - Wipe each chile with a damp cloth. Working one at a time, press each chile flat in a dry skillet over medium heat for 10-15 seconds per side until fragrant and lightly puffed. Remove stems and shake out the seeds. Do not let any edges blacken.
03 - Transfer all toasted chiles to a bowl. Pour 2 cups of hot chicken broth over them and let soak for 20 minutes until completely soft and pliable.
04 - Place quartered Roma tomatoes and sliced onion on a baking sheet. Broil on high for 8-10 minutes until softened and darkened in spots. Alternatively, char them directly over a gas burner.
05 - Add the soaked chiles and their soaking liquid, charred tomatoes, onion, garlic, toasted tortillas, cinnamon, cumin, and 2 more cups of chicken broth to a high-powered blender. Blend on high for 2 minutes until completely smooth. Strain through a fine mesh strainer, pressing the solids firmly with the back of a spoon.
06 - Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat until shimmering. Carefully pour in the strained sauce. It will splatter at first. Cook, stirring frequently, for 8-10 minutes until the sauce darkens slightly and thickens.
07 - Break the Mexican chocolate into pieces and add to the pot along with the peanut butter and sugar. Stir until fully melted and incorporated. Add chicken broth a cup at a time until the sauce coats a spoon but pours freely. Season with salt.
08 - Add the cooked chicken legs to the sauce. Reduce heat to low and simmer uncovered for 25-30 minutes, turning once halfway through, until the chicken has absorbed the flavors. Serve over rice with warm corn tortillas and a scatter of toasted sesame seeds.

# Good to know:

01 - The mole sauce improves significantly overnight. Making it a day ahead is recommended.
02 - Use the reserved homemade chicken broth throughout for the deepest flavor.

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