Mole Negro de Pollo- Oaxacan Chicken with Dark Chocolate Sauce

Mole Negro de Pollo- Oaxacan Chicken with Dark Chocolate Sauce

Mole Negro is known for its inclusion of Mexican chocolate. With 30+ ingredients, this is far from a "chocolate sauce", but rather a complex ancient masterpiece of Oaxacan cuisine. Using premade paste, this recipe is easy to make, interesting, and delicious. The mole can be frozen and used in many dishes, including the amazing Tamales de Guajolote con mole negro.

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Course: Lunch, Main Course, Sauce

Cuisine: Mexican, Oaxacan

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

Large heavy skillet
Large pot with cover

Ingredients

8 large Bone-in chicken thighs or 4 full chicken legs (thighs and drumsticks)
1 tsp Kosher salt
2 tsp Coarse black pepper
1 tsp Powdered garlic
2 tbsp Vegetable oil
16 oz Mole negro paste
15 oz Canned tomato sauce
32 oz Chicken or vegetable broth
2 tbsp Brown sugar
4 tbsp Parsley, chopped
2 tbsp Sesame seeds

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Instructions

Season chicken pieces well with half the salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat. When the oil begins to shimmer, add chicken skin-side down and cook undisturbed until browned, about 6 minutes. Flip and brown the other side, about another 5 minutes. Transfer to a plate.
Heat a pot over medium heat. Pour off excess fat from the skillet and add tomato sauce. Deglaze the skillet by stirring up bits from bottom. Pour tomato sauce into the pot and add mole paste, stirring until it is dissolved, about 3 minutes. Add broth and season with remaining salt and brown sugar. Whisk until sauce has thickened a bit, about 7 minutes.
Add chicken and it juices to the mole, cover, and simmer for another 15 minutes to finish cooking the chicken. Taste and adjust seasonings. Plate 1-2 piece with sauce, garnish with parsley and sesame seeds. Serve hot with a side of rice.

Notes

Mole negro (without the chicken) may be refrigerated for a few weeks or frozen indefinitely.

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