Chicken Mole

🔥 Prep

• Pat dry the 6 chicken thighs and season with salt and pepper.
• Dice the 1 onion into small pieces.
• Measure out 200 g of mole paste.
• Measure 500 ml of chicken stock.
• Break the 30 g dark chocolate into small chunks.

🔥 Cook

• 1. Heat 2 tbsp oil in a large pot over medium-high heat.
• 2. Pat dry the 6 chicken thighs and season with salt and pepper. Sear the thighs for 5 minutes per side until browned. Remove and set aside.
• 3. Add the diced 1 onion to the pot and sauté for 3 minutes until translucent.
• 4. Stir in the 200 g mole paste and cook for 2 minutes to release fragrance.
• 5. Pour in the 500 ml chicken stock and bring to a simmer over medium heat.
• 6. Add the 30 g dark chocolate pieces and stir until melted and sauce is smooth.
• 7. Return the chicken thighs to the pot, nestling them into the sauce.
• 8. Reduce heat to low and simmer covered for 25 minutes until chicken is tender.
• 9. Adjust seasoning with salt if needed and serve.

🔥 Serve

• Spoon the mole sauce over the chicken thighs and garnish with toasted sesame seeds or pumpkin seeds.
• Serve with warm corn tortillas or Mexican rice.
• Accompany with refried beans and fresh lime wedges for brightness.