Traditionally, most mole sauces have dried peppers and spices, nuts, usually dried or fresh fruit, and Mexican or dark chocolate.
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Sear the chicken, next add chicken back into pan with chicken broth. Cover & simmer for 15 min. Remove and shred chicken. Reserve broth.
Start by toasting dried chili peppers first in a non-stick pan. Add almonds & whole spices & toast until fragrant.
Now work in a large dutch oven and first saute the onions. Then add the garlic and stir until it becomes fragrant.
Now you’ll add everything else to the dutch oven (except the chocolate). Let simmer for 30 minutes.
Add in chocolate and stir until it is melted.
Puree sauce with a high-powered blender so that it’s nice and smooth.
Toss the mole sauce with chicken. Do this quickly while everything is still hot.
Serve with rice and beans. Use it as a taco filling. Or serve with an untraditional side of spaghetti squash or Chipotle Sweet Potato Fries.