Spicy Shredded Chicken Mole
Don't be intimidated by the ingredient list. I've sometimes used different chilis and even left out an ingredient or two and it still tastes delicious.
4 tablespoons Baklouti Green Chili Olive Oil
5 pounds boneless skinless chicken thighs or breast tenders
4 cups chicken broth
½ cup Dark Chocolate Balsamic Vinegar
2 large yellow onions, sliced
½ cup blanched slivered almonds
½ cup hulled pumpkin seeds.
6 large garlic cloves
3 teaspoons cumin seeds
3 teaspoons coriander seeds
1 teaspoon ground cinnamon
1 bay leaf
4 oz. guajillo dried chilis, stemmed, seeded and cut in 1” chunks
2 teaspoons dried oregano
Salt and pepper to taste
Rice, corn tortillas or slider rolls
Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the chicken on with salt and pepper. Working in batches, add chicken to the pot and saute until lightly browned, about 3 minutes per side. Return chicken, any juices, and the bay leaf to the pot. Add the broth and bring to a simmer. Cook, covered, until the chicken is tender, about 25 minutes.
Meanwhile, heat 2 tablespoons of the oil in a large, heavy saucepan (cast iron is ideal) over medium heat. Add onions and saute until golden, about 10 minutes. Reduce the heat and add the almonds, pumpkin seeds, garlic, cumin, cinnamon and coriander. Saute the nuts and seeds about 2 minutes. Add the chilies and stir until they begin to soften, about 2 minutes. Add the onion/chili mixture to the chicken. Add the Dark Chocolate Balsamic and oregano. Stir, cover, and simmer gently until the chilies are very soft, about 30 minutes. Remove from the heat and let cool about 15 minutes.
Place the chicken in a large bowl. Working in batches, transfer the sauce to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper to taste. Coarsely shred the chicken and return to the sauce, stir gently. Serve immediately or up to 3 days later – it gets better with time. Serve over rice, warm tortillas or in slider rolls.