This tasty mole has minimal ingredients but loads of flavor. This recipe makes a large batch of mole sauce. Use 1/3 of the sauce for one batch of chicken and freeze the remaining for future servings of chicken, enchiladas or quesadillas.
Prep time: 20 minutes
Cook time: About 40 minutes
2/3 cup Mariani Slivered Almonds
10 dried pasilla chile peppers, stems and seeds removed and torn into strips
3 cups chicken stock or reduced-sodium chicken broth
1 cup chopped white or yellow onion
1/2 cup raisins
2 teaspoons unsweetened cocoa powder
1 tablespoon Mexican seasoning blend
1/4 teaspoon cinnamon
1 (14.5-oz.) can fire-roasted or chipotle diced tomatoes
1 tablespoon olive or vegetable oil
6 small boneless, skinless chicken breasts
Sea salt and pepper to taste
Finely chopped toasted Mariani Almonds, sesame seeds and cilantro leaves (optional garnishes)
Place slivered almonds and chiles in a large pot set over medium heat and toast for 1 to 2 minutes or until fragrant, stirring constantly. Stir in remaining mole ingredients.
Bring to a boil, then reduce heat and cook, covered, for 30 minutes.
To prepare chicken, heat oil in very large skillet over medium-high heat. Season chicken with salt and pepper and cook for 2 minutes on each side or until nicely browned on each side. Reduce heat and cook for a few minutes more or until chicken is cooked through.
Transfer to a serving platter and spoon 2 cups of mole over the top, garnishing with almonds, sesame seeds and cilantro as desired.
Remaining sauce may be refrigerated for up to 1 week or frozen until ready to use.