Mole Poblano with Chicken

• Prep30 min
• Cook1 h 5 min
• Total1 h 35 min
• Serves6

Ingredients

For the mole

• 4 dried ancho chiles, stemmed and seeded (about 50 g)
• 3 dried mulato chiles, stemmed and seeded (about 35 g), or 3 more ancho chiles
• 3 dried pasilla chiles, stemmed and seeded (about 25 g)
• 1 chipotle chile in adobo, optional
• 700 g water (3 cups), for soaking
• 40 g whole almonds (1/4 cup)
• 30 g unsalted peanuts (1/4 cup)
• 30 g sesame seeds (1/4 cup), plus more to garnish
• 1/2 tsp anise seeds
• 4 whole cloves
• 1/2 tsp black peppercorns
• 5 cm (2 in) piece Mexican cinnamon stick (canela), broken
• 40 g lard or vegetable oil (3 tbsp)
• 100 g white onion, in pieces (1/2 medium)
• 3 garlic cloves
• 200 g Roma tomatoes, halved (2)
• 1 tomatillo, husked and halved (about 50 g)
• 30 g raisins (1/4 cup)
• 1 corn tortilla, torn
• 1 slice white bread, torn
• 45 g Mexican chocolate, chopped (half a tablet)
• 15 g sugar (1 tbsp)
• 1 1/2 tsp salt
• 800 g chicken broth (3 1/3 cups), divided

For the chicken

• 12 bone-in, skin-on chicken drumsticks or thighs (about 2 kg, 4 1/2 lb)
• 15 g vegetable oil (1 tbsp)
• 1 tsp salt
• 1/2 tsp ground black pepper

To serve

• Toasted sesame seeds
• Mexican red rice
• Warm corn tortillas

Instructions

1. Toast the chiles in a dry skillet on the stove over medium heat for 15 to 20 seconds per side, just until fragrant: they burn quickly. Place them in the mixing bowl with the water and cook 5 min/100°C (212°F)/reverse/speed soft. Let them soak for 10 minutes, drain them in the simmering basket, discard the water and set the chiles aside. Dry the mixing bowl.
2. Place the almonds, peanuts, sesame seeds, anise seeds, cloves, peppercorns and cinnamon in the mixing bowl and toast 6 min/120°C (250°F)/reverse/speed 1, until golden and fragrant.
3. Add the lard, onion, garlic, tomatoes, tomatillo, raisins, tortilla and bread and chop 5 sec/speed 5. Scrape down the sides and sauté 8 min/120°C (250°F)/speed 1.
4. Add the soaked chiles, chipotle, chocolate, sugar, salt and 500 g of the broth. Blend 2 min/speed 5-10, increasing speed gradually, until very smooth.
5. Add the remaining 300 g broth. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 30 min/100°C (212°F)/speed 1, until the mole is thick enough to coat a spoon. Taste and adjust the salt and sugar.
6. Meanwhile, preheat the oven to 200°C (400°F). Rub the chicken with the oil, salt and pepper, arrange it on a rimmed baking sheet and roast for 35 to 40 minutes, until golden and 74°C (165°F) near the bone.
7. Place the chicken on plates or a platter and spoon plenty of hot mole over it. Sprinkle with sesame seeds and serve with red rice and warm tortillas.

Tips

• Mole keeps 1 week in the fridge and 6 months in the freezer. It thickens as it sits, so thin it with a little broth when you reheat it on the stove.
• Use leftover mole for enmoladas: dip warm tortillas in the hot sauce, fill them with shredded chicken and top with sesame, onion and queso fresco.
• For an extra silky sauce, as in many Puebla kitchens, pass the blended mole through a fine-mesh strainer and return it to the bowl before step 5.
• If the mole tastes bitter, a chile was probably toasted too long. A little more chocolate or sugar helps balance it.