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Ingredients

• 1 (4-pound) chicken, cut into pieces
• 1 medium white onion, peeled and quartered
• 5 cloves garlic, peeled and smashed
• 1 sprig oregano
• 1 sprig thyme
• Cilantro stems
• 1/2 teaspoon black peppercorns
• Steamed white rice or Mexican rice, accompaniment
• Chopped cilantro leaves, for garnish
• Corn Tortillas, accompaniment

Mole Sauce:

• 4 dried ancho chiles, stemmed, seeded, and deveined
• 4 dried mulato chiles
• 4 pasilla chiles
• 1 quart chicken stock, reserved from poaching chicken, above
• 5 tablespoons vegetable oil, divided
• 2 tablespoons sesame seeds
• 2 tablespoons shelled unsalted peanuts
• 1 medium white onion, cut into large dice
• 3 cloves garlic, crushed
• 1/2 cinnamon stick, broken into pieces
• 3 black peppercorns
• 2 whole cloves
• 1/2 teaspoon coriander seeds
• 1/2 corn tortilla, torn into small pieces
• 2 ounces Mexican chocolate or unsweetened chocolate, chopped
• 3/4 teaspoon salt

Description

Food Network Invites You To Try This Chicken Mole Recipe From Emeril Lagasse.

Food Network