Mole Poblano Chicken

Instructions

• Preheat oven to 325°F. Wipe outside of chilis with damp paper towel to remove any dust. Place chilis on shallow baking pan.

• Roast until fragrant, about 5 minutes. Allow to cool on pan 5 minutes.

• Remove and discard seeds, stems and ribs from chilis. Tear chilis into 1/2-inch pieces and place in large microwave-safe bowl. Add 2 cups of the stock and raisins. Cover. Microwave on HIGH 2 minutes. Let stand 5 minutes. Strain chiles and raisins, reserving soaking liquid.

• Place 3/4 cup of the remaining stock, onion, 2 tablespoons of the oil, tomato paste, garlic powder, chipotle peppers and strained ancho mixture in blender container. Cover. Puree until smooth. Add almonds, bread, 2 tablespoons of the sesame seed, salt, oregano, cinnamon, coriander and 1/4 cup of the reserved soaking liquid. Pulse until mixture is a smooth paste, about 3 minutes, scraping down sides as necessary and adding additional soaking liquid, if needed to process.

• Heat remaining 2 tablespoons oil in large oven-proof saucepan on medium heat. Add mole paste; cook, stirring often, until steaming, about 3 minutes. Stir in chocolate until melted and well blended. Transfer saucepan to oven. Cook 25 minutes, stirring halfway through cooking.

• Carefully return pot to stove-top. Heat on medium-high heat. Whisk in remaining soaking liquid, remaining 3/4 cups stock and salt until smooth. Add chicken, arranging in an even single layer in saucepan. Reduce heat to low; cover.

• Cook 30 to 45 minutes or until chicken is cooked through, stirring halfway through cooking. Transfer chicken to serving dish. Pour sauce over top and garnish with remaining 1 tablespoon sesame seed. Serve with rice and warm tortillas.