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Mario Batali's Chocolate Chicken Mole

Chocolate Chicken Mole Mario Batali
Chicken with Savory Chocolate Sauce
skill level
Easy
time
30-60min
servings
10
cost
$
Contributed by :
Chocolate Chicken Mole Recipe: Chocolate takes on the savory palate when used in this rich sauce.
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ingredients
  • 8 Bone-In Skin-On Chicken Thighs
  • Extra Virgin Olive Oil
  • 2 small White Onions (diced)
  • 3 Garlic cloves (minced)
  • 1 Cinnamon Stick
  • 1/2 cup Peanuts
  • 1/4 cup whole Almonds
  • 1/4 cup Sesame Seeds
  • 1 Corn Tortilla (charred and cut into 8 wedges)
  • 4 large Guajillo; New Mexico; or California Chiles (stems removed)
  • 3 large Dried Mulato or Ancho Chiles (stems removed)
  • 1/2 cup Tomato Sauce
  • 2 teaspoons Sea Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 2 cups Chicken Stock
  • 3 ounces Mexican Drinking Chocolate (grated)
  • Cilantro (leaves only; to garnish)
  • Lime Wedges (to garnish)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra Virgin Olive Oil
    8 Bone-In Skin-On Chicken Thighs
    2 small White Onions (diced)
    3 Garlic cloves (minced)
    1 Cinnamon Stick
    In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Brown the chicken deeply on all sides and remove to a plate. Add the onions, garlic, and cinnamon to the pot and cook over medium-low for 5 minutes.
  • 2
    1/2 cup Peanuts
    1/4 cup whole Almonds
    1/4 cup Sesame Seeds
    1 Corn Tortilla (charred and cut into 8 wedges)
    4 large Guajillo; New Mexico; or California Chiles (stems removed)
    3 large Dried Mulato or Ancho Chiles (stems removed)
    Meanwhile, in a large bowl, combine the peanuts, almonds, sesame seeds, charred tortilla, and chiles. Pour 3 cups of boiling water over the contents of the bowl and steep for 5 minutes. Remove solids to a food processor and pulse with just enough water to create a sauce-like paste.
  • 3
    1/2 cup Tomato Sauce
    2 teaspoons Sea Salt
    1/4 teaspoon freshly ground Black Pepper
    2 cups Chicken Stock
    3 ounces Mexican Drinking Chocolate (grated)
    Cilantro (leaves only; to garnish)
    Lime Wedges (to garnish)
    Pour the paste over the onion mixture, and add the tomato sauce, salt and pepper, and bring to a boil. Add the chicken pieces and chicken stock and simmer for 10 minutes. Add the chocolate and simmer 2 more minutes. Serve with fresh cilantro leaves and lime wedges.

    Helpful Tips:
    1. A burnt tortilla is important for the texture of the mole and its smoky flavor. You could use tortilla chips or corn nibblets, but they must be burnt.
    2. Though chicken and pork adobo are a traditional combination, you could also try this recipe with beef or a pork shoulder too.
 
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