Mole De Caderas
A rich, smoky mole sauce over tender chicken thighs, topped with red onion, sesame seeds, cream, and fresh herbs. This simplified version keeps the deep flavors while using everyday ingredients.
- Total time
- 60 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 6 whole chicken thighs
- 3 whole dried ancho chiles
- 2 medium tomatoes
- 1 medium onion
- 3 whole garlic cloves
- 2 tablespoons sesame seeds
- ¼ cup heavy cream
- 1 teaspoon salt
Instructions
- 1
Stem and seed the 3 dried ancho chiles, then toast them in a dry skillet over medium heat until fragrant, about 2 minutes per side.
- 2
Soak the toasted chiles in hot water for 10 minutes until soft. Meanwhile, roast the 2 tomatoes, 1 quartered onion, and 3 garlic cloves on a baking sheet at 400°F until charred, about 15 minutes.
- 3
Blend the softened chiles, roasted vegetables, 2 tablespoons sesame seeds, and 1 teaspoon salt with 1 cup of the soaking water until smooth.
- 4
Season the 6 chicken thighs with salt and pepper. Sear them in a large pot over medium-high heat until browned on both sides, about 4 minutes per side.
- 5
Pour the mole sauce over the chicken, reduce heat to low, and simmer covered until the chicken is cooked through and tender, about 30 minutes.
- 6
Stir in the 1/4 cup heavy cream and simmer uncovered for 5 more minutes until the sauce thickens slightly.
- 7
Serve the chicken with extra sauce, topped with sliced red onion, a sprinkle of sesame seeds, and fresh cilantro if desired.
Tools you’ll need
- large pot
- blender
- baking sheet
- skillet
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