Tex-Mex Chicken Mole
A Tex-Mex Sunday celebration dish, chicken thighs slow-simmered in a rich ancho chilli and dark chocolate mole sauce.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 1 dried ancho and 1 dried pasilla chilli in a dry pan over medium heat for 30 seconds per side until fragrant. Soak in boiling water 10 minutes, drain. Toast 1 tbsp sesame seeds for 2 minutes until golden. Roughly chop 0.5 onion (100g) and 2 garlic cloves. Chop 20g dark chocolate. Measure spices, salt, sugar, stock, and oil.
Saute
Heat 0.5 tbsp oil in a medium pot over medium heat. Cook onion 4 minutes until softened, add garlic, cook 1 minute until fragrant. Transfer onion, garlic, soaked chillies, crushed tomatoes, sesame seeds, cumin, cinnamon, paprika, and brown sugar to a blender.
Build
Blend until completely smooth. Heat remaining 0.5 tbsp oil in the pot over medium heat, pour in mole sauce, cook 5 minutes stirring constantly until darkened and fragrant.
Simmer
Pat chicken thighs dry, season with salt. Add to pot with mole sauce, pour in 200ml stock, stir to coat. Reduce heat to low, cover, simmer 35–40 minutes until chicken is tender and cooked through, stirring occasionally.
Finish
Stir chopped dark chocolate into simmering sauce until melted and incorporated, 2 minutes. Taste and adjust salt and spice. Remove from heat, skim any excess oil from surface.
Plate
Spoon steamed white rice into serving bowls, top with a chicken thigh and generous mole sauce. Garnish with fresh coriander and sesame seeds. Serve with warm corn tortillas alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.