Heavenly Ole’ Mole Chicken Stew with Rich Chocolate and Spices

Ole’ Mole Chicken

Cook Time: 2 hours 30 minutes

Prep Time: 15 minutes

Total Time: 2 hours 45 minutes

Recipe Category: Stew

Servings: 6

Description

This Ole’ Mole Chicken recipe is a delightful and flavorful stew that’s perfect for unexpected guests or a cozy family dinner. A symphony of spices and chocolate melds together in this rich and aromatic dish, making it an unforgettable meal when served with tortillas, beans, rice, and a refreshing corn salad. 🍗🌶️🌽

Ingredients

• 1/4 cup sesame seeds
• 1/2 cup almonds
• 1 cup raisins
• 1 tablespoon chili powder
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon anise seed
• 1 cinnamon stick
• 1 cup diced tomatoes
• 3 pounds chicken thighs, bone-in and skinless
• 2 cups water
• 1/4 cup tomato paste
• 1/4 cup tequila
• 4 cloves garlic, minced
• 1 large onion, finely chopped

Instructions

1. Toast the Seeds and Nuts:
   Begin by placing the sesame seeds in a small, hot frying pan. Toast them over medium heat until they turn golden brown, keeping a close eye to avoid burning. Once toasted, transfer them to a plate and set aside. Repeat this process with the almonds, ensuring they also become golden brown. This step is crucial, as the golden brown color enhances the flavor of the dish.

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2. Toast the Chili:
   In the same pan, add the dried chili and heat it until it becomes softened and fragrant. Remove the chili from the pan and set it aside with the toasted seeds and nuts.

3. Prepare the Base:
   In a six-quart oven-proof pot with a lid, combine the chopped onion, minced garlic, raisins, chili powder, ground coriander, ground cloves, anise seeds, and cinnamon stick. Stir in the toasted sesame seeds and almonds, along with the softened chili.

4. Add the Chicken:
   Rinse the chicken thighs under cold water and pat them dry with paper towels. Arrange the chicken thighs on top of the mixture in the pot.

5. Add Tomatoes and Liquid:
   Pour the diced tomatoes over the chicken. Follow with 2 cups of water, and then mix the tomato paste with tequila before pouring it over the chicken and tomato mixture.

6. Cook the Stew:
   Cover the pot with its lid and place it in a preheated oven at 325°F (163°C). Let it cook for 2 hours, checking every 20 minutes to ensure there’s still enough liquid in the pot. Add more water if necessary to maintain the moisture level.

7. Finish the Sauce:
   Once the chicken is tender and easily falls off the bone, remove it from the pot and place it on a plate. Discard the cinnamon stick and the stem of the chili. Transfer the remaining mixture to a food processor and blend until smooth. Add the chocolate to the food processor, and pulse twice. Allow a few minutes for the chocolate to melt from the residual heat of the mixture, then blend until fully incorporated.

8. Shred the Chicken:
   Remove the skin from the chicken thighs and shred the meat into bite-sized pieces. Place the shredded chicken in a large serving dish.

9. Combine and Serve:
   Pour the smooth mole sauce over the shredded chicken. The combination of rich mole sauce with tender chicken will transport you to culinary bliss. Serve this dish with warm corn tortillas and, if desired, a splash of additional tequila for an authentic touch. For a well-rounded meal, consider adding cooked chayote squash as an accompaniment.

Nutrition Information (per serving)

• Calories: 822
• Total Fat: 57 g
• Saturated Fat: 15.7 g
• Cholesterol: 254.7 mg
• Sodium: 491.2 mg
• Total Carbohydrates: 21.8 g
• Dietary Fiber: 5.6 g
• Sugars: 10.3 g
• Protein: 57.9 g

Enjoy this delectable Ole’ Mole Chicken, and let its complex flavors warm your heart and home. 🌟🍽️