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Chicken Mole

Adapted from Cooks Illustrated Pressure Cooker Perfection
Print Recipe
Course Main Course

Equipment

  • 1 Pressure cooker
  • 1 blender

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

Instructions
 

Making the Mole

  • Heat 2 TBSP oil in the pressure cooker pot. Add chili powder cocoa, garlic, chipotle, cinnamon, and cloves. Cook until fragrant-about 30 seconds
  • Stir in broth, tomatoes, raisins and peanut butter. Bring to a simmer and cook for 5 minutes.
  • Puree sauce in blender until smooth-about 30 seconds

The Chicken

  • Season the chicken generously with salt and pepper
  • Heat the remaining 1 TBSP oil and sauté the onions until soft-about 5 minutes
  • Stir in the pureed sauce.
  • Add chicken to pot
  • Cook under high pressure for 25 minutes. Quick release pressure. When pressure is reduced remove the chicken to cutting board.
  • Let chicken cool slightly and then shred. Set aside.
  • Strain sauce through medium sieve. Return sauce to the pressure cooker pot and bring to a simmer.
  • Add red peppers and cook until tender-about 10 to 15 minutes.
  • Return shredded chicken to pot and add cilantro.
  • Season with salt and pepper.
  • Serve with rice pilaf.

Notes

Freezes well.