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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
  • Total Time
    Prep: 25 min. Cook: 15 min. + releasing
  • Makes
    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 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

Directions

  • Sprinkle chicken with salt; place in a 6-qt. electric pressure cooker. Combine tomatoes, water, 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 to pressure cook on high for 15 minutes.
  • Let pressure release naturally for 10 minutes; 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.
Nutrition Facts
1 serving: 311 calories, 18g fat (5g saturated fat), 86mg cholesterol, 378mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 26g protein.

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