Easy Chicken Mole

Name: Easy Chicken Mole
Ingredients: 5 pasilla chiles, stemmed and seeded; 2 tablespoons olive oil; 2 cups chopped onions; 2 cloves garlic, minced; 5 1/2 ounces Mexican chocolate, such as Ibarra, chopped; 1 3/4 cups chicken broth; 3 tablespoons smooth peanut butter; 1 tablespoon sugar; 1 teaspoon crumbled dried oregano; 2 corn tostadas, torn into pieces; Salt and freshly ground black pepper; 1 rotisserie chicken, cut into 6 pieces

12 ingredients

9 steps

Ingredients

5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
1 3/4 cups chicken broth
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon crumbled dried oregano
2 corn tostadas, torn into pieces
Salt and freshly ground black pepper
1 rotisserie chicken, cut into 6 pieces

Directions

1

To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes.
2

Drain well and discard the soaking liquid.
3

Heat the oil in a large heavy saucepan over medium heat.
4

Add the onions and garlic and saute until translucent, 5 minutes.
5

Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth.
6

Transfer the sauce to a saucepan and bring to a boil over high heat.
7

Reduce the heat to medium, cover and simmer for 20 minutes.
8

Season with salt and pepper.
9

Add the rotisserie chicken pieces and stir to combine.