Weeknight Mole Chicken with Rice and Warm Tortillas

Chicken thighs simmer in a toasted chile mole with sesame, almonds, and dark chocolate, beside rice and warm tortillas. It echoes Chiles for the Archbishop, when a Puebla convent kitchen filled with chile and dread before midday.

Serves 4

Estimate for one serving

• 630 cal
• 11.2g protein
• 35g carbs
• 7.3g fat
• 5g fiber

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Ingredients

• 6 bone-in, skin-on chicken thighs
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried chipotle chile
• 2 medium ripe tomatoes
• 1 small onion
• 4 garlic cloves
• 3 tablespoons toasted sesame seeds
• 1/4 cup slivered almonds
• 1 ounce unsweetened chocolate
• 1 teaspoon ground cinnamon
• 2 whole cloves
• 4 cups cooked white rice
• 12 warm corn tortillas

Instructions

1. 1Toast the dried chiles in a dry skillet until fragrant, then soak in hot water for 15 minutes; meanwhile roast the tomatoes, onion, and garlic until charred.
2. 2Blend the softened chiles, roasted vegetables, sesame seeds, almonds, cinnamon, and cloves with a little soaking liquid until a thick paste forms.
3. 3Brown the chicken thighs in a large Dutch oven, remove, then cook the chile paste in the same pot for 5 minutes until fragrant; stir in water, the chocolate, and return the chicken to the pot.
4. 4Simmer gently, partially covered, for 35–40 minutes until the chicken is tender and the sauce has thickened to a deep, glossy mole; adjust seasoning and serve over rice with warm tortillas.