Mole con pollo

Step 1

Add the chicken legs, onion, garlic, and oregano to a large pot. Cover with water by about 2 inches. Simmer over medium-low heat for 30 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot and reserve the broth.

Step 2

Make the mole: Turn the broiler on high. Line a baking sheet with parchment paper.

Step 3

Arrange the ancho chiles, guajillo chiles, serrano peppers, and tomatoes on the prepared baking sheet. Drizzle the oil over everything, then broil for 10 minutes, or until slightly charred.

Step 4

Working with one item at a time, toast the tortilla, bread cubes, pumpkin seeds, and sesame seeds a comal or large nonstick pan over medium-high heat until lightly charred, 2-3 minutes for the tortilla and bread and 3-5 minutes for the seeds.

Step 5

Add the toasted seeds, bread cubes, tortilla, sunflower butter, chocolate, clove, cumin, garlic, roasted chiles, serrano, and tomatoes to a blender. Add 4 cups of the reserved broth, then blend on high speed until completely smooth.

Step 6

Strain the mole through a fine-mesh sieve into a medium skillet over medium-low heat, adding more chicken broth as needed to reach your desired consistency. Season with salt and pepper to taste.

Step 7

Add 1-2 chicken legs to each serving plate and top with a generous amount of mole. Garnish with cilantro and serve with Mexican rice and Modelo.

Step 8

Enjoy!