Chicken Mole Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon ancho chili powder
• 1 tablespoon chili powder
• 2 tablespoons unsweetened dark cocoa powder
• 4 cloves garlic (minced)
• 1 chipotle chili in adobo sauce (seeded)
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 2 1/2 cups beef broth
• 1/4 cup water
• 1 14.5 oz. can fire-roasted diced tomatoes
• 1 cup diced dried plums (aka prunes)
• 1/4 cup creamy peanut butter
• 5 pounds chicken thighs (skin removed)
• 1 onion (sliced 1/2-inch thick)
• 1 red bell pepper (seeded, diced)
• 1/4 cup chopped fresh cilantro

Instructions

1. 1

   Heat 1-tablespoon oil in pressure cooker pot over medium heat. Add both chili powders, cocoa powder, garlic, chipotle, cinnamon and cloves; cook, stirring for 30 seconds or until fragrant.

2. 2

   Add broth, water, tomatoes, prunes and peanut butter, stirring well and scraping up bottom of the pan. Simmer for 5 minutes. Puree in a blender.

3. 3

   Add remaining oil to the pot. Add onions and half the peppers; cook for 3 to 5 minutes or until vegetables are tender.

4. 4

   Stir sauce back into pot. Season chicken with kosher salt and ground black pepper; add to pot.

5. 5

   Lock pressure cooker lid into place following your manufacturer instructions.

6. 6

   Bring to HIGH pressure, reduce heat to medium-low and cook for 25 minutes. Quick release pressure and remove lid directing the steam away from you. Transfer chicken to a cutting board. Remove the meat and discard the bones. Add remaining red peppers to the pot; simmer for 10 minutes or until tender. Add chicken and cilantro. Season with additional salt and pepper, if needed.