ReceptnaptárMole Negro Oaxaqueño (Black Mole with Chicken)
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Method
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- Cook the chicken thighs in stock for 25-30 minutes until tender, and set the cooking liquid aside.
- Soak the dried chilies, without seeds or stems, in hot water for 15 minutes.
- Purée the chilies with the onion, garlic, tomato, peanuts and toast smooth with an immersion blender or in a food processor.
- Fry the purée in oil for a few minutes, then pour in the reserved stock, and add the chocolate, cumin and cinnamon.
- Cook over low heat for 25-30 minutes until thickened, then add the chicken and simmer together for another 10 minutes.
A Receptnaptár original recipe. Calories and protein are estimated.
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