Servings: 4-6

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Santa Rosa Chicken Mole


2 dried pasilla negro peppers or dried ancho peppers
2 dried chipotle peppers
4 to 6 bone-in chicken breasts
2 to 3 tablespoons vegetable oil
1 cup chopped tomato
1/2 cup chopped onion
2 cloves garlic, minced
3/4 cup low-sodium chicken broth or water
1/4 cup toasted sesame seeds
2 tablespoons raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground coriander
2 peppercorns
1 square (1 ounce) unsweetened chocolate, chopped
1 tablespoon sugar
Dash of salt
Toasted sesame seeds (garnish)


Rehydrate chiles according to package directions. Cut off stems, slit lengthwise, scrape out seeds, and chop coarsely.

Preheat oven broiler. Place chicken skin side down on lightly oiled rack of boiler pan.   Brush lightly with some oil. Broil 5 to 6 inches from heat until lightly browned, about 15-20 minutes per side, turning once.

While chicken broils, place chiles in food processor bowl or blender container with tomato, onion, and garlic. Cover and process until smooth. Add broth, sesame seeds, raisins, and spices. Process until puréed.

In large skillet, heat 1 tablespoon oil. Add the sesame purée; cook over medium-low heat about 5 minutes, stirring frequently. Add chocolate, sugar, and salt; stir until chocolate is melted. (Be careful not to burn chocolate.)

To serve, arrange chicken pieces on platter; spoon sauce over chicken. Sprinkle with sesame seeds.