Watch Feast TV host Cat Neville make this recipe from start to finish in our Chocolate episode. Get the ingredients for this month's recipe at Whole Foods Market's Town & Country and Galleria locations. Whole Foods' 365 Everyday Value® brand includes natural and organic pantry essentials and everyday items at affordable prices.
Oaxacan-Style Chicken Mole
- 4 oz dried pasilla chiles
- 1 oz dried negro chiles
- 1 oz dried ancho chiles
- 3 tablespoons 365 Everyday Value® peanut or grapeseed oil, divided
- 5 pounds chicken thighs
- 3 cups 365 Everyday Value® chicken broth
- 2 cups 365 Everyday Value® orange juice
- 1 white onion, quartered
- 1 medium tomato, quartered
- 2 tomatillos, halved
- 2 whole cloves
- 4 allspice berries
- 3/4 tsp anise seeds
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2 cloves
- 12 365 Everyday Value® black peppercorns
- ½-inch piece of cinnamon stick
- ½ plantain (or banana if you can’t find a plantain)
- 6 large garlic cloves, sliced
- 1 365 Everyday Value® organic corn tortilla, ripped into small pieces
- ½ cup sliced almonds
- 1/3 cup sesame seeds, plus 1 Tbsp for garnish
- 1/4 cup raisins
- 2 to 3 oz dark chocolate
- Chopped fresh cilantro
- Warm 365 Everyday Value® organic corn tortillas for serving
| Preparation | Toast chilies in a skillet over medium heat then transfer a bowl and cover with 5 to 6 cups of boiling water. Let sit until soft, about 30 minutes. Drain, reserving soaking liquid. Remove stems and seeds. Set seeds aside, and transfer chilies to a food processor; add 1 cup soaking liquid, and process until smooth. Set chile purée and remaining soaking liquid aside.
Heat 1 tablespoon oil in large, heavy pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, brown chicken, but do not cook through. Transfer chicken to large bowl as the pieces are finished.
Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
Meanwhile, broil the onion, tomato and tomatillo to caramelize sugars. Puree and set aside.
Heat oil in a small saucepan and add reserved chile seeds, cloves, allspice, coriander, peppercorns and cinnamon, and stir until toasted and fragrant, about 6 minutes. Add plantain and garlic, and cook until just caramelized. Add ripped tortilla, and stir until lightly toasted. Add almonds and sesame seeds and stir until toasted. Add reserved chile purée and broiled vegetable purée, along with raisins and bring to a boil; reduce heat and simmer for about 15 minutes. Remove from the heat, and transfer mole to blender along with remaining soaking liquid; purée until very smooth.
Transfer chicken and sauce to a Dutch oven and bring to a simmer. Cover and simmer until flavors meld, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes, and then stir to combine. Season sauce to taste with salt and pepper.
Transfer chicken to a platter and drizzle sauce on top, garnishing with additional sesame seeds, with additional mole in a bowl. Sprinkle with cilantro. Serve with warm tortillas.