20m
PREP TIME
1hr 15m
COOK TIME
298
CALORIES
18
INGREDIENTS
Servings: 16
Ingredients
- 6 El Guapo® Whole Premium Pasilla Ancho Chili Pods (Chile Pasilla Ancho Entero), (about 3 ounces)
- 3 1/2 cups original chicken stock, divided
- 1/2 cup Raisins
- 1 medium yellow onion, chopped
- 4 tablespoons vegetable oil, divided
- 2 tablespoons tomato paste
- 1 tablespoon McCormick® Garlic Powder
- 1 tablespoon chipotle peppers in adobo sauce, very finely chopped
- 1/2 cup El Guapo® Sliced Almonds (Almendras Rebanadas)
- 1 slice white bread, torn into 1-inch pieces
-
3
tablespoons
El Guapo® Whole Sesame Seed (Ajonjolí Entero), divided
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Substitutions available
- sesame seed
- 2 teaspoons salt
- 1 teaspoon whole oregano
-
1/2
teaspoon
El Guapo® Ground Cinnamon (Canela Molida)
![substitution]( "substitution")
Substitutions available
- cinnamon ground
- 1/2 teaspoon ground coriander
- 2 ounces unsweetened baking chocolate, chopped
- 4 pounds bone-in chicken parts, trimmed of excess skin
- 1 1/4 teaspoons salt
INSTRUCTIONS
- 1 Preheat oven to 325°F. Wipe outside of chilis with damp paper towel to remove any dust. Place chilis on shallow baking pan.
- 2 Roast until fragrant, about 5 minutes. Allow to cool on pan 5 minutes.
- 3 Remove and discard seeds, stems and ribs from chilis. Tear chilis into 1/2-inch pieces and place in large microwave-safe bowl. Add 2 cups of the stock and raisins. Cover. Microwave on HIGH 2 minutes. Let stand 5 minutes. Strain chiles and raisins, reserving soaking liquid.
- 4 Place 3/4 cup of the remaining stock, onion, 2 tablespoons of the oil, tomato paste, garlic powder, chipotle peppers and strained ancho mixture in blender container. Cover. Puree until smooth. Add almonds, bread, 2 tablespoons of the sesame seed, salt, oregano, cinnamon, coriander and 1/4 cup of the reserved soaking liquid. Pulse until mixture is a smooth paste, about 3 minutes, scraping down sides as necessary and adding additional soaking liquid, if needed to process.
- 5 Heat remaining 2 tablespoons oil in large oven-proof saucepan on medium heat. Add mole paste; cook, stirring often, until steaming, about 3 minutes. Stir in chocolate until melted and well blended. Transfer saucepan to oven. Cook 25 minutes, stirring halfway through cooking.
- 6 Carefully return pot to stove-top. Heat on medium-high heat. Whisk in remaining soaking liquid, remaining 3/4 cups stock and salt until smooth. Add chicken, arranging in an even single layer in saucepan. Reduce heat to low; cover.
- 7 Cook 30 to 45 minutes or until chicken is cooked through, stirring halfway through cooking. Transfer chicken to serving dish. Pour sauce over top and garnish with remaining 1 tablespoon sesame seed. Serve with rice and warm tortillas.
