Mexican Chicken Red Mole (Mole Colorado de Pollo)

Ingredients

• 2 ounces dried ancho chiles (about 4)
• 2 lbs boneless skinless chicken thighs
• 1/4 large onion
• salt
• fresh ground pepper
• 1/8 cup toasted sesame seeds
• 2 whole cloves
• 3 peppercorns

• 1 (0.5-1 inch)  cinnamon stick
• 1/2 teaspoon dried Mexican oregano
• 1/8 teaspoon dried thyme
• 1 medium onion, quartered
• 1 medium tomato, peeled,halved
• 1/2 tablespoon extra virgin olive oil
• 2 teaspoons sugar
• salt
• 1/2 ounce bittersweet chocolate

Directions

1. 1

   Place chilies in large saucepan; add water to cover.

2. 2

   Bring to a boil, remove from heat and let stand 1 hour.

3. 3

   Cover chilies with a plate to submerge them.

4. 4

   Season chicken on both sides with salt and pepper.

5. 5

   Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.

6. 6

   Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.

7. 7

   Bring to a boil, reduce heat and simmer for 1 hour.

8. 8

   Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.

9. 9

   Set aside.

10. 10

    Drain soaked ancho chilies and remove stems and seeds.

11. 11

    Puree chilies in blender, adding a little water if needed.

12. 12

    Pass through a sieve to strain out the peels.

13. 13

    Without washing blender, puree onion and tomato.

14. 14

    Remove chicken and strain broth into a bowl or pot.

15. 15

    Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.

16. 16

    Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.

17. 17

    sugar, and salt to taste.

18. 18

    Add the meat; cover and simmer for 30 minutes.

19. 19

    Add more broth as desired for consistency.

20. 20

    Serve with soft tortillas and steamed rice, if you desire.