Ingredients & Substitutes

Instructions

1. 1

   Toast 3 dried Ancho chilies and 2 dried Mulato chilies in a dry pan for 2 minutes until fragrant, then remove stems and seeds, and rehydrate in 2 cups of hot water for 20 minutes.

2. 2

   Sauté 0.5 medium onion and 3 garlic cloves in 1 tablespoon of olive oil until softened, then add 2 large Roma tomatoes and cook for 5 minutes.

3. 3

   Blend the rehydrated chilies, sautéed vegetables, 0.25 cup almonds, 1 tablespoon sesame seeds, 1 (1 inch) cinnamon stick, 3 whole cloves, and 0.5 teaspoon cumin seeds with 1 cup of chicken broth until smooth.

4. 4

   Brown 4 chicken thighs seasoned with 1 teaspoon salt and 0.5 teaspoon black pepper in 1 tablespoon of olive oil in a large pot for 5-7 minutes per side, then set aside.

5. 5

   Pour the blended mole sauce into the pot, bring to a simmer, add 1 ounce Mexican chocolate, stirring until melted, then return the chicken thighs to the pot and add 2 more cups of chicken broth.

6. 6

   Cover and simmer the mole for 45-50 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.

7. 7

   Prepare the Plantain Rice by cooking 1.5 cups Jasmine rice with 2.5 cups water until tender, then sauté 2 diced ripe plantains and 0.25 small red onion in a separate pan until caramelized, and fold into the cooked rice with 0.25 cup chopped cilantro.

8. 8

   Serve the Spicy Mexican Chocolate Chicken Mole hot, garnished with extra sesame seeds if desired, alongside the Plantain Rice.