Entree: Mexico – Oaxaca – Pollo en mole coloradito (Chicken in Oaxacan red mole)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium onion, quartered, approx. 6 oz (170 g)
- 3 cloves garlic, approx. 9 g
- 5 cups (1.2 L) chicken stock, divided
- 3 dried ancho chiles, stems and seeds removed, about 0.9 oz (25 g)
- 2 dried guajillo chiles, stems and seeds removed, about 0.6 oz (17 g)
- 1/4 cup (35 g) pumpkin seeds (pepitas)
- 2 tbsp (30 g) sesame seeds
- 1/4 cup (35 g) raw peanuts or blanched almonds
- 1 corn tortilla, toasted, about 1 oz (28 g)
- 1 slice stale bread, toasted, about 0.75 oz (22 g)
- 1 oz (28 g) dark or Mexican chocolate, chopped
- 1 tsp (5 g) dried oregano (Mexican if available)
- 1 tsp (5 g) ground cumin
- Salt to taste

Instructions

1. Poach the chicken: place chicken breasts, onion, garlic and 3 cups (720 ml) chicken stock in a pot, simmer until cooked through (12–18 minutes), remove and shred or slice, reserve 2 cups (480 ml) cooking stock for the mole.
2. Prepare the mole and combine: toast chiles briefly until aromatic, soak in hot water until soft; toast pepitas, sesame, nuts, tortilla and bread until golden; blend softened chiles, toasted ingredients, chocolate, spices and reserved stock to a smooth sauce, simmer gently 10–20 minutes to meld and thicken, season with salt, add shredded chicken to warm through in the sauce for 5–10 minutes and serve.