Ingrédients pour Mexican Chicken Red Mole Mole Colorado De Pollo
- Dried Ancho Chiles
- Boneless Skinless Chicken Thighs
- 1/4 medium yellow onion, roughly chopped (plus 1 medium for puree)
- 1 teaspoon salt
- Fresh Ground Pepper
- Toasted Sesame Seeds
- Whole Cloves
- 1 teaspoon black peppercorns
- Cinnamon Stick
- Dried Mexican Oregano
- Dried Thyme
- Tomatoes
- Extra Virgin Olive Oil
- 1 tablespoon sugar
- Bittersweet Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mexican Chicken Red Mole Mole Colorado De Pollo? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Mexican Chicken Red Mole Mole Colorado De Pollo
- Place 1 pound ancho chilies in a large saucepan.
- Add enough water to completely cover the chilies.
- Bring to a boil, then remove from heat and let stand for 1 hour, covered with a plate to keep the chilies submerged.
- Season 2 pounds bone-in, skin-on chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
- Heat 2 tablespoons olive oil in a large Dutch oven or saucepan over medium heat.
- Add chicken and brown lightly on all sides.
- Add 4 cups water and 1/4 of a medium yellow onion, roughly chopped.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- While chicken simmers, combine 1/4 cup sesame seeds, 4 cloves, 1 teaspoon black peppercorns, 1 cinnamon stick, 1 teaspoon dried oregano, and 1 teaspoon dried thyme in a spice grinder or blender. Grind until finely pulverized.
- Set aside the ground spice mixture.
- Drain the soaked ancho chilies, removing stems and seeds.
- Puree the chilies in a blender, adding a little water if needed to achieve a smooth consistency.
- Pass the puree through a fine-mesh sieve to remove any skins or seeds.
- Without washing the blender, puree 1 medium yellow onion and 1 (28 ounce) can of crushed tomatoes.
- Remove the cooked chicken from the broth and set aside. Strain the broth into a bowl or pot, reserving 1 1/2 cups.
- Add the pureed chilies and tomato-onion mixture to the Dutch oven or saucepan.
- Cook over medium heat for about 7 minutes, stirring occasionally.
- Add the ground spice mixture, 1 1/2 cups of reserved chicken broth, 2 ounces semi-sweet chocolate (chopped), 1 tablespoon sugar, and salt to taste.
- Add the cooked chicken back to the sauce.
- Cover and simmer for 30 minutes, adding more broth as needed to reach your desired consistency.
- Serve hot with warm soft corn tortillas and steamed rice, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
18g
Fat
15g
Carbs
5g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Mexican Potluck Dinner Party Heirloom Historical Holiday Event Spring Winter Chicken Food Processor Blender Stove Top Dietary Spicy Seasonal Comfort Food Meat Chicken Thighs Legs Taste Mood To Go Equipment Small Appliance Number Of Servings 4 Hours Or Less
