5 each dried ancho chiles
3 cups boiling water
5 each dried pasilla chiles
3 each dried guajillo chiles
2 tbsp rice bran oil
3 each medium tomatillos
1/2 each yellow onion
6 each garlic cloves
1 tbsp Kosher salt
3/4 cup crushed tomatoes (Pomi)
1/2 cup raisins
1/4 cup panko bread crumbs
1/3 cup semi-sweet chocolate
1/2 cup whole almonds
toasted & finely ground
1/3 cup toasted sesame seeds
Kosher salt
to taste
3 cups dark chicken stock
(1 Tbsp glace dissolved in 3 cups hot water)
1 Tbsp white wine vinegar
to taste
2 Tbsp brown sugar
to taste
1/8 tsp ground cloves
1/4 tsp ground black pepper
3/4 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp chili flakes
18 chicken thighs
skin on, bone-in
Rice bran oil
cilantro sprigs
thin 1/2 cup of creme fraiche with 1 Tbsp milk
toasted sesame seeds
For the Chile Puree
Use scissors to snip chiles into 2” pieces, removing the stems and seeds. Place in a bowl and cover with the boiling water - cover tightly with plastic wrap. Set aside to rehydrate for at least 30 minutes, or until softened. Strain the chiles and puree in a food processor (or blender). Pass through a fine-mesh sieve into a bowl and set aside. Save the chile water if it’s not bitter and strain.
For the Roasted Vegetables
Toss the tomatillos, onion, and garlic with 1 Tbsp of oil and 1 Tbsp of salt. Spread onto a sheet tray and roast in a 400F convection oven for 15 - 20 minutes, or until deeply browned. Remove from the oven. Use a food processor to puree the mixture until smooth. Scrape into a bowl and set aside.
For the Tomato Puree
Puree using the food processor and blend until smooth.
To Cook the Mole
In a large pot, heat 1 Tbsp of rice bran oil over medium-high heat. Add the chile puree and cook, stirring often to reduce to a thick paste. Mix in the roasted vegetable puree and cook for 5 more minutes, until slightly thickened. Add the tomato puree, the spices and the 3 cups of chicken stock. Add about 2 cups of the chile liquid (or water). Bring to a boil over high heat, then reduce to medium-low. Simmer uncovered for at least 1 hour, or until the flavors are married and the consistency is like a thin BBQ sauce. Scrape the bottom of the pot occasionally with a wooden spoon to prevent scorching. Taste for seasoning and finish with salt, sugar, and vinegar to your liking – balance the flavors for a well-rounded sauce. If too thick, blend in a little more water or stock. For a smoother sauce, use a hand blender to puree again (and/or pass through a large-mesh sieve).
*Mole will thicken as it stands – makes sure it’s on the thin side before serving.
For the Chicken
Preheat convection oven to 350F. Generously season the chicken and place skin-side up on racks in hotel pans, with the thighs evenly spaced apart. Lightly coat with a little rice bran oil. Roast on racks until just cooked through, about 35 - 40 minutes.
To Serve
Spoon a generous amount of sauce over the chicken and garnish with sesame seeds and cilantro sprigs. Serve crèma on the side.