Braised Chicken with Oaxacan Chocolate Mole Sauce by Food & Wine

Heat olive oil in a large skillet over medium heat.

Season the chicken thighs with salt and pepper, then add them to the skillet. Brown the chicken on both sides, about 5 minutes per side. Remove and set aside.

In the same skillet, add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic, cumin, oregano, and cayenne pepper. Cook for another minute until fragrant.

Stir in the chicken broth, tomato paste, and apple cider vinegar. Bring to a simmer.

Add the chopped Oaxacan chocolate, stirring until melted and combined.

Return the chicken thighs to the skillet, ensuring they are submerged in the sauce.

Cover and reduce heat to low. Braise for 30-40 minutes until the chicken is tender and cooked through.

In the last 5 minutes, add toasted almonds, raisins, and cinnamon to the sauce.

Serve the braised chicken with the mole sauce over rice or tortillas.

Equipment Needed

Spice Level: