Ingredients for Chicken

1 Young Chicken about 8 lb., cut into serving pieces
16 c Water
4 Cloves Garlic
1/2 Onion
1 T Salt


  • Place the chicken,water, garlic, onion and salt in a large pot or Dutch oven, bring to a boil, cover and simmer over medium heat for 1 hour or until the chicken is tender.
  • Drain, reserving the stock and set aside.
  • To make the sauce, heat 2 tablespoons of the oil in a skillet, add the chiles anchos,pasillas and mulatos and sauté for 1-2 minutes.
  • Transfer to a bowl, cover with hot water and soak for 30 minutes.
  • Drain, transfer to a blender and puree. Set aside.
  • Toast the chiles chipotles and roast the tomatoes.
  • Peel the tomatoes, transfer to a blender, add chiles chipotles and puree. Set aside.
  • In the same oil in which you sautéed the chiles, sauté the onion and garlic for 2-3 minutes. Transfer to a blender.
  • In the same oil, sauté the almonds for 5 minutes.
  • Add the peanuts, cloves, peppercorns, cinnamon and aniseed and sauté for 3 more minutes.
  • Transfer to the blender, add the raisins and puree.
  • Heat the cup of oil in a large pot or Dutch oven.
  • Stir all of the purees together, add to the pot and boil for 5 minutes, stirring constantly.
  • Add the chocolate and sugar, stirring constantly.
  • When the mixture comes to a boil, add 4 cups (32 fl. oz.) of the chicken stock.
  • Cover and cook over low heat for 20 minutes.
  • Add the salt and correct the seasonings. If the sauce is too thick, add more stock.
  • Add the pieces of chicken, cover and cook over medium heat for 10 minutes.
  • Meanwhile, toast the sesame seeds in a small skillet over medium heat until they are golden.
  • Serve the chicken mole hot, sprinkled with the sesame seeds.
  • 6414 Rea Road, Charlotte, NC, 28277