Pressure Cooker Chicken Mole

Name: Pressure Cooker Chicken Mole
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings.
Ingredients: 12 bone-in chicken thighs, skin removed (about 4-1/2 pounds); 1 teaspoon salt; MOLE SAUCE:; 1 can (28 ounces) whole tomatoes, undrained; 1 medium onion, chopped; 2 dried ancho chiles, stems and seeds removed; 1/2 cup sliced almonds, toasted; 1/4 cup raisins; 3 tablespoons olive oil; 2 tablespoons baking cocoa; 1 chipotle pepper in adobo sauce; 3 garlic cloves, peeled and halved; 3/4 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 3 ounces bittersweet chocolate, chopped; Fresh cilantro leaves, optional

Chocolate with chicken? If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana

Ingredients

12 bone-in chicken thighs, skin removed (about 4-1/2 pounds)
1 teaspoon salt
MOLE SAUCE:
1 can (28 ounces) whole tomatoes, undrained
1 medium onion, chopped
2 dried ancho chiles, stems and seeds removed
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 tablespoons olive oil
2 tablespoons baking cocoa
1 chipotle pepper in adobo sauce
3 garlic cloves, peeled and halved
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate, chopped
Fresh cilantro leaves, optional

Directions

Pour water into a 6-qt. electric pressure cooker. Sprinkle chicken with salt; place in cooker. Combine the tomatoes, onion, chiles, almonds, raisins, oil, cocoa, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 15 minutes.
When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Remove chicken; keep warm. Skim fat from cooking liquid. Stir in chocolate until melted. Serve chicken with sauce. Sprinkle with cilantro if desired.

Originally published as Chicken Mole in tasteofhome.com