Mole Poblano — San Angel Inn Style

Ingredients

• ◆6 bone-in, skin-on chicken thighs (or a whole cut-up chicken)
• ◆1 onion, halved
• ◆6 cloves garlic, peeled
• ◆2 bay leaves
• ◆1 tsp salt
• ◆Water to cover

Method — Step by Step

1. 1Start the chicken: In a large pot, combine the chicken, halved onion, garlic, bay leaves, salt, and water to cover. Bring to a boil, then reduce to a simmer and cook 30 minutes until the chicken is cooked through. Remove the chicken and strain the broth — you'll need 3 cups for the mole. Set chicken aside, covered.
2. 2Toast the chiles: Heat a large dry skillet over medium heat. Toast the mulato, ancho, pasilla, and chipotle chiles in batches — 15 seconds per side until fragrant and pliable, pressing flat with a spatula. Don't burn them or the mole turns bitter. Transfer to a large bowl, cover with boiling water, and soak 20 minutes until soft.
3. 3Toast the nuts and seeds: In the same dry skillet, toast the sesame seeds, almonds, peanuts, and pumpkin seeds separately (they brown at different rates) until golden and fragrant — 2–3 minutes each. Transfer to a plate. Toast the raisins for 1 minute until they puff.