Chicken Mole Poblano

Step 1

Season the chicken thighs with salt. Heat a large pot over medium-high heat and brown the chicken thighs, about 4 minutes per side, until golden. Remove and set aside.

Step 2

In a dry skillet over medium heat, toast the dried ancho chiles for 1 minute per side, until fragrant and pliable, then soak them in hot water for 15 minutes to soften.

Step 3

In the same skillet, char the tomatoes, onion, and garlic for 6 minutes, turning occasionally, until lightly blackened in spots.

Step 4

Drain the softened chiles and add them to a blender along with the charred vegetables, almonds, and cinnamon. Blend with 1 cup of the chicken broth until smooth.

Step 5

Pour the mole paste into the pot used for the chicken, and cook over medium heat for 5 minutes, stirring often, until slightly thickened and deepened in color.

Step 6

Stir in the remaining chicken broth and the chopped dark chocolate until the chocolate melts and the sauce is smooth.

Step 7

Return the browned chicken thighs to the pot, cover, and simmer for 35 minutes, until the chicken reaches 165°F and is very tender.

Step 8

Taste and adjust salt as needed, then serve the chicken thighs generously topped with mole sauce.