Recipe a day
Seared Chicken and Mole
Seared Chicken with Mole Sauce
- 2 14 ounce cans diced tomatoes
- 1 pound boneless, skinless chicken thighs ❄
- 2½ tablespoons sesame seeds
- 6 tablespoons sunflower seeds
- 5½ tablespoons pepitas
- 1 cup currants
- 1 dried chipotle
- 2 dried chiles de árbol
- 1 dried chile negro
- 2 dried chiles puya
- 1 dried chile California
- 1 dried chile pasilla
- 1 tablespoon ground cinnamon
- 1 teaspoon fennel seed
- ½ teaspoon clove
- 5 corn tortillas
- 1 white onion
- 3 cups chicken stock ❄
- 1 lime
- Cilantro, for garnish ❄
- ⅓ cup cane vinegar
- ⅓ cup semi-sweet chocolate
- Cutting board
- Wooden spoon
- 2 large pots
- 2 small pots
- Large pan
- 1 small bowl
- 2 sheet trays
- Foil or parchment paper
- Large metal spoon
- 1 large plate
- Paper towels
- Can opener
- ¼ cup measure
- 1 cup measure
- Kosher salt
Mise en Place
- Remove the chicken from its packaging and pat dry with paper towels. Set aside on a paper towel-lined plate at room temperature to temper.
- Spread the sesame seeds, sunflower seeds, and pepitas onto a sheet tray and toast in your oven for 8 minutes.
- Meanwhile, in a small pot over high heat, bring the currants and 1 cup of water to a simmer. Allow to simmer for one minute, then remove from heat and set aside.
- Stem and seed the chipotle, chile de árbol, chile negro, chile puya, chile California, and chile pasilla.
- Transfer to a large pan over medium heat, toast the chilis until they begin to brown, about 2 minutes. Meanwhile, in another small pot over high heat, bring 1 cup of water to a boil.
- Transfer the chilis to a small bowl. Pour the boiling water over the chilis to reconstitute them.
- Return the pan to low heat, add the ground cinnamon, fennel, and clove and stir until toasted, about one minute.
- Slice the tortillas into ¼ inch-wide strips and spread onto a sheet tray. Transfer to the oven to toast until brown and crunchy, about 8 minutes.
- Peel and thinly slice the remaining garlic.
- Peel and slice the onion.
How to Cook
- In a large pot over medium heat, stir together half of the remaining oil, the onions, and the garlic until browned. Season with a pinch of salt.
- Drain the chilis and add them to the pot, along with the currants and their liquid, the toasted seeds and spices, tortillas, chicken stock, remaining can of tomatoes, and 1 cup water. Adjust the heat to maintain a gentle simmer. Cover and allow to simmer, stirring occasionally, for 30 minutes.
- Season the chicken on all sides with salt.
- Pour the remaining canola oil into a large pan and set to medium-high heat. When the oil begins to smoke, add the chicken and sear until golden brown, about 8 minutes.
- Transfer to a foil-lined sheet tray and bake until cooked through, about 8 minutes.
- Meanwhile, pick the cilantro leaves, slice the stems, and set aside for garnish. Slice the lime into wedges.
- Transfer the mole to a blender and blend, along with the vinegar and chocolate until creamy.
- Transfer the cooked chicken to a large pan, and pour the mole over top. Turn the heat to medium-low and simmer for 2 minutes.
- Plate the chicken alongside your rice. Garnish with the cilantro and lime wedges.