Ingredients:
1 lb of boneless chicken breast or thighs
Salt and pepper to taste
1 onion, sliced
2 cloves of garlic, minced
2 cups of chicken broth
2 dried ancho chili peppers, stemmed and seeded
2 dried pasilla chili peppers, stemmed and seeded
1/4 cup of sesame seeds
2 tablespoons of sunflower oil
2 tablespoons of raisins
2 tablespoons of pumpkin seeds
2 tablespoons of almonds
2 tablespoons of peanuts
2 tablespoons of dried bread crumbs
2 tablespoons of unsweetened cocoa powder
2 teaspoons of ground cumin
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground black pepper
2 cups of chicken broth
1/4 cup of chopped cilantro
1/4 cup of chopped green onions
1/4 cup of chopped white onion
1/4 cup of crumbled queso fresco or cotija cheese
Corn tortillas for serving
Instructions
Season the chicken with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the chicken and brown on both sides, about 5 minutes per side. Remove the chicken from the pot and set it aside.
Add the onion and garlic to the pot and cook until softened, about 5 minutes.
Add the chicken broth, ancho chili peppers, pasilla chili peppers, sesame seeds, sunflower oil, raisins, pumpkin seeds, almonds, peanuts, bread crumbs, cocoa powder, cumin, cinnamon, cloves, and black pepper.
Bring the mixture to a simmer and cook for 10-15 minutes, or until the chili peppers are softened.
Remove the pot from the heat and let it cool for a few minutes.
Transfer the mixture to a blender and puree until smooth.
Return the sauce to the pot and add the chicken broth. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
Add the chicken back to the pot and cook until heated through, about 5 minutes.
Serve the chicken with the mole sauce, topped with cilantro, green onions, white onion, and queso fresco. Serve with warm corn tortillas.
