Chicken Mole

Instructions

1. Prepare the chicken
   Season chicken thighs with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, brown chicken on both sides, about 4-5 minutes per side. Transfer to a plate and set aside.
2. Make the chile base
   In the same pot, add onions and garlic, cooking until softened, about 5 minutes. Meanwhile, toast dried chiles in a dry skillet for 2-3 minutes until fragrant but not burned. Place toasted chiles in hot water and soak for 20 minutes until soft.
3. Blend the mole sauce
   Drain the soaked chiles and add to a blender along with the cooked onion-garlic mixture, sesame seeds, pumpkin seeds, chocolate, cinnamon, cloves, cumin, 1 cup of chicken broth, tomato paste, and raisins. Blend until completely smooth, about 2-3 minutes.
4. Cook the mole
   Return the Dutch oven to medium heat and pour in the blended mole sauce. Stir constantly for about 5 minutes as it thickens. Add remaining chicken broth gradually, stirring to incorporate. Bring to a simmer.
5. Combine chicken and sauce
   Return browned chicken pieces to the pot, nestling them into the sauce. Reduce heat to low, cover and simmer for 45 minutes to 1 hour, until chicken is tender and cooked through, occasionally stirring to prevent sticking.
6. Finish and adjust seasoning
   Remove chicken from sauce and set aside. Increase heat to medium and simmer sauce uncovered for 15-20 minutes until it reaches desired thickness. Taste and adjust seasoning with salt and a pinch of sugar if needed to balance flavors.
7. Serve
   Return chicken to the sauce to warm through. Serve chicken pieces topped generously with mole sauce. Garnish with toasted sesame seeds and serve with warm corn tortillas or Mexican rice.