Chicken Mole

Ingredients and Weight:

• Boneless, skinless chicken breasts: 2 pounds
• Mole sauce (see recipe below): 1 cup
• Chicken broth: 1 cup
• Onion, chopped: 1/2 cup
• Bell pepper, chopped: 1/2 cup
• Garlic, minced: 2 cloves
• Spices (such as cumin, coriander, cinnamon, and cloves): 1 teaspoon each
• Salt and pepper to taste

Mole Sauce:

• Ancho chiles, stemmed and seeded: 7 oz
• Pasilla chiles, stemmed and seeded: 4 oz
• Guajillo chiles, stemmed and seeded: 4 oz
• Lard or vegetable oil: 1/4 cup
• Onion, chopped: 1 cup
• Garlic, minced: 6 cloves
• Tomato paste: 1/4 cup
• Chicken broth: 3 cups
• Dark chocolate, grated: 4 ounces
• Raisins: 1/2 cup
• Almonds, chopped: 1/2 cup
• Peanuts, chopped: 1/2 cup
• Sesame seeds: 1/4 cup
• Cinnamon stick: 1 piece
• Cloves: 6 whole
• Star anise: 1 piece

Preparation Time:

• 30 minutes

Cooking Time:

• 2 hours

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

For the Mole Sauce:

1. Soak the ancho, pasilla, and guajillo chiles in hot water for 30 minutes.
2. Drain the chiles and blend them with 2 cups of the chicken broth until smooth.
3. In a large saucepan, heat the lard or oil over medium heat.
4. Add the onion and cook until softened.
5. Add the garlic and cook for 1 minute more.
6. Stir in the tomato paste and cook for 2 minutes.
7. Add the blended chile mixture, the remaining chicken broth, and the spices.
8. Bring to a boil, then reduce heat and simmer for 1 hour, or until the sauce has thickened.
9. Add the chocolate, raisins, almonds, peanuts, sesame seeds, cinnamon stick, cloves, and star anise.
10. Simmer for an additional 30 minutes, or until the chocolate has melted and the flavors have blended.

For the Chicken:

1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through.
4. Add the mole sauce and chicken broth to the skillet.
5. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is heated through.

Nutritional Information:

• Calories: 450 per serving
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 40 grams

Dish Characteristics:

• Rich and flavorful mole sauce with a blend of spices and chocolate
• Tender and juicy chicken breasts
• Vibrant colors and textures

User Comments:

• "This chicken mole is absolutely delicious! The sauce is rich and flavorful, and the chicken is cooked to perfection."
• "I love the way the mole sauce combines sweet, spicy, and earthy flavors. It's a truly unique and unforgettable dish."
• "The presentation of the dish is beautiful. The vibrant colors and textures make it a feast for the eyes as well as the palate."
• "This is the best chicken mole I've ever had. I highly recommend it to anyone who loves Mexican food."
• "The dish was a bit spicy for my taste, but I still enjoyed it. I would recommend asking for a milder version if you're not a fan of heat."

Special Precautions and Tips:

• The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• If you can't find ancho, pasilla, or guajillo chiles, you can substitute other types of dried chiles, such as chipotle or New Mexico chiles.
• Be careful not to overcook the chicken, or it will become dry and tough.
• Serve the chicken mole with warm tortillas, rice, and beans.