Pressure-Cooker Chicken Mole
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 cup water
- 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
