Chicken Mole
3 Tbsp vegetable oil
2 cups onions, diced
2 stars anise
Salt & pepper to taste
3 Tbsp vegetable oil
2 ½ lbs chicken thighs
1 cup chicken stock
6 cups cooked rice
Cilantro, chopped
Seasonings Bowl #1
½ tsp cumin, ground
3 Tbsp chili powder
2 Tbsp brown sugar
¾ tsp cinnamon
¼ tsp cloves, ground
Seasonings Bowl #2
¼ cup unsweetened cocoa powder
2 Tbsp peanut butter
2 cups chicken stock
3 cups canned whole tomatoes, drained, seeds removed and diced
2 Tbsp garlic, chopped
2 Tbsp chipotle chilies, minced
1 ½ tsp salt
Set up the two seasonings bowls. Heat the oil in a large skillet over medium-high heat. Add the onions and star anise and sauté until the onions are golden brown. Add Seasonings Bowl #1 and sauté for 5 minutes. Stir in Seasonings Bowl #2 and bring to a boil. Turn the heat down to low and simmer uncovered for 20 minutes, stirring occasionally. Remove from heat and allow to cool for 30 minutes. While the mole sauce is cooling, heat the remaining 3 Tbsp oil in a large skillet over medium-high heat. Add the chicken thighs skin side down and cook for 10 minutes (don’t turn or shake the chicken, just let it sit and cook). Remove the chicken skillet from the heat. Puree the mole sauce in a food processor. Pour the mole sauce into another large skillet, stir in the remaining chicken stock, and bring to a simmer over low heat. Add the chicken (turn so the browned skin side is now up) and simmer uncovered for at least 30 minutes. Add water if necessary. Turn the chicken occasionally to coat each piece with sauce. Serve over rice and sprinkle with chopped cilantro.
Our comments: I never like mole sauce growing up, but its different now. I was talking to Regen Horchow at a party and she made her Chicken Mole recipe sound so good I immediately went home and tried to make it myself. I found this recipe in my Lapa Rios cookbook.