Servings: 6 / Prep time: 20 mins / Cook time: 15 mins

Red mole

Ingredients

  • 1 Mölli Oaxaca Marinade
  • 1 rotisserie chicken (3 to 4 pounds), cut into 6 pieces
  • Kosher salt
  • 1/2 cup sesame seeds
  • 6 tablespoons canola oil
  • 1/4 cup raisins
  • 1/4 cup whole blanched almonds
  • 1/4 cup hulled pumpkin seeds
  • 1 2 .7-ounce disk Mexican chocolate, grated
  • 3-5 cups chicken broth

Directions

  1. Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender.
  2. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the raisins, almonds, and pumpkin seeds to the oil in the skillet and cook, stirring, until the seeds are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the Mölli Oaxaca Marinade, and 2 cups of chicken broth to make a thick, smooth sauce.
  3. Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the Oaxaca sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 2 cups of the chicken broth and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts, about 5 more minutes. Season with salt to taste.
  4. Add the chicken pieces to the red mole sauce and warm through over low heat. Serve chicken mole with a side of rice or refried beans. Garnish with the reserved sesame seeds. Provecho!