Name: Chicken Mole
Yield: 12 servings
Ingredients: 3 tablespoons (or more) peanut oil (preferably unrefined), divided; 5 pounds skinless boneless chicken thighs; 3 cups low-salt chicken broth; 2 cups orange juice; 1 1/4 pounds onions, sliced; 1/2 cup sliced almonds; 6 large garlic cloves, sliced; 4 teaspoons cumin seeds; 4 teaspoons coriander seeds; 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed; 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed; 1/4 cup raisins; 4 (3 x 1/2-inch) strips orange peel (orange part only); 1 1/2 teaspoons dried oregano; 1 (3.1-ounce) disk Mexican chocolate,** chopped; Chopped fresh cilantro; Warm flour tortillas

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Photo by Stephanie Foley

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico, is a particularly delicious example of this trend. The only problem? Traditional mole usually requires a pantry's worth of ingredients and an entire day in the kitchen. Here, weve streamlined the ingredient list—and figured out how to make an incredible sauce in a couple of hours. But this simplified version doesn't skimp on flavor. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Stir in some cooked, shredded chicken and you've got a whole new go-to chili.

Cooks' Note

Dried chiles are available at many supermarkets and at specialty foods stores and Latin markets. Dark, sweet, grainy-textured Mexican chocolate disks flavored with cinnamon are available at Latin markets and from mexgrocer.com._

Recipe information

Yield
12 servings

Ingredients

3 tablespoons (or more) peanut oil (preferably unrefined), divided

5 pounds skinless boneless chicken thighs

3 cups low-salt chicken broth

2 cups orange juice

1 1/4 pounds onions, sliced

1/2 cup sliced almonds

6 large garlic cloves, sliced

4 teaspoons cumin seeds

4 teaspoons coriander seeds

4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed

1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed

1/4 cup raisins

4 (3 x 1/2-inch) strips orange peel (orange part only)

1 1/2 teaspoons dried oregano

1 (3.1-ounce) disk Mexican chocolate,** chopped

Chopped fresh cilantro

Warm flour tortillas

Preparation

Step 1
Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
Step 2
Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
Step 3
Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
Step 4
Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
Step 5
Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
Step 6
Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.