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Chicken Mole

Adapted from Cooks Illustrated Pressure Cooker Perfection
Print Recipe
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 3 TBSP vegetable oil
  • 1 large onion halved and sliced 1/2" thick
  • 2 TBSP chili powder
  • 2 TBSP cocoa
  • 3 cloves garlic minced
  • 2 tsp pureed canned adobo chiles (adobo chili paste)
  • 1/2 tsp ground cloves
  • 2 1/2 cups low sodium chicken broth
  • 1 15.5 oz canned diced tomatoes
  • 1 cup raisins
  • 1/4 cup peanut butter
  • 6 lbs bone-in chicken thighs skinned, removed and trimmed
  • 1 red bell pepper cut into 1 inch pieces
  • 1/4 cup chopped cilantro
  • salt and pepper

Equipment

  • 1 Pressure cooker
  • 1 blender

Method
 

Making the Mole
  1. Heat 2 TBSP oil in the pressure cooker pot. Add chili powder cocoa, garlic, chipotle, cinnamon, and cloves. Cook until fragrant-about 30 seconds
  2. Stir in broth, tomatoes, raisins and peanut butter. Bring to a simmer and cook for 5 minutes.
  3. Puree sauce in blender until smooth-about 30 seconds
The Chicken
  1. Season the chicken generously with salt and pepper
  2. Heat the remaining 1 TBSP oil and sauté the onions until soft-about 5 minutes
  3. Stir in the pureed sauce.
  4. Add chicken to pot
  5. Cook under high pressure for 25 minutes. Quick release pressure. When pressure is reduced remove the chicken to cutting board.
  6. Let chicken cool slightly and then shred. Set aside.
  7. Strain sauce through medium sieve. Return sauce to the pressure cooker pot and bring to a simmer.
  8. Add red peppers and cook until tender-about 10 to 15 minutes.
  9. Return shredded chicken to pot and add cilantro.
  10. Season with salt and pepper.
  11. Serve with rice pilaf.

Notes

Freezes well.