CHICKEN MOLE POBLANO

Why this recipe works although “mole” is used to describe a wide variety of Mexican sauces, the most famous is mole poblano, a dark, complex, aromatic sauce typically served with chicken or turkey. Traditionally, it relies on several types of chiles for its deep spiciness, counterbalanced by the bittersweet richness of chocolate and thickened by ground almonds. For simplicity, we pared our recipe down to ancho chiles, for a robust base, and chipotles, for smoky, intense flavor. We also added warmth and a touch of sweetness with cayenne, cinnamon, cloves, and raisins. Our preference is to cook the chicken with the skin on, but it can be removed before cooking, if desired. Serve with white rice and/or corn tortillas.

SERVES: 6 to 8

TOTAL TIME: 1 hour 45 minutes

INGREDIENTS:

• 3 ounces (6 to 8) ancho chiles, stemmed, seeded, and torn into 1-inch pieces (1½ cups)
• 3½ cups chicken broth
• ½ cup raisins
• 1 onion, chopped
• ¼ cup vegetable oil
• 2 tablespoons tomato paste
• 4 garlic cloves, peeled
• 1 tablespoon minced canned chipotle chile in adobo sauce
• ¾ cup sliced almonds
• 1 slice hearty white sandwich bread, torn into 1-inch pieces
• 3 tablespoons sesame seeds
• 2 teaspoons salt
• 1–2 teaspoons cayenne pepper
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon pepper
• 2 ounces unsweetened chocolate, chopped
• 4 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs),
  trimmed

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 325 degrees. Place anchos on rimmed baking sheet and toast until fragrant and pliable, about 5 minutes. Combine toasted anchos, 2 cups broth, and raisins in bowl, cover, and microwave until steaming, about 2 minutes. Let sit until softened, about 5 minutes. Drain mixture in fine-mesh strainer set over bowl, reserving liquid.
2. Process onion, 2 tablespoons oil, tomato paste, garlic, chipotle, and ancho-raisin mixture in food processor until smooth, about 5 minutes, scraping down sides of bowl as needed. Add almonds, bread, 2 tablespoons sesame seeds, salt, cayenne, oregano, thyme, cinnamon, cumin, coriander, pepper, and ¼ cup reserved ancho soaking liquid and continue to process to smooth paste, about 3 minutes, scraping down sides of bowl as needed and adding additional soaking liquid if necessary.
3. Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add mole paste and cook, stirring frequently, until steaming, about 3 minutes. Stir in chocolate, transfer pot to oven, and cook, uncovered, for 30 minutes, stirring twice. (Paste will darken during cooking.) (Paste can be refrigerated for up to 1 week or frozen for up to 1 month.)
4. Place pot over medium-high heat and whisk remaining reserved soaking liquid and remaining 1½ cups broth into mole paste until smooth. Arrange chicken pieces in even layer in pot, cover, reduce heat to low, and cook until breasts register 160 degrees and thighs and drumsticks register 175 degrees, 25 to 30 minutes, stirring halfway through cooking. Transfer chicken pieces to serving platter as they finish cooking. Pour sauce over chicken, garnish with remaining 1 tablespoon sesame seeds, and serve.