How to Make Chicken Mole

* 4 pounds bone-in, skin-on chicken breasts or thighs

* 1 tablespoon cooking oil

* 2 onions, chopped

* 2 cloves garlic, minced

* 1 teaspoon ground cumin

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground coriander

* 1/4 teaspoon ground black pepper

* 1/4 teaspoon salt

* 3 cups chicken broth

* 1 cup crushed tomatoes

* 1/2 cup unsweetened chocolate, chopped

* 1/4 cup peanut butter

* 1/4 cup raisins

* 1/4 cup chopped almonds

* Hot cooked rice, for serving

Instructions

1. In a large pot or Dutch oven over medium-high heat, brown the chicken in the cooking oil. Season with salt and pepper.

2. Add the onions, garlic, cumin, cinnamon, coriander, and black pepper to the pot and cook for 5 minutes, or until the vegetables are softened.

3. Add the chicken broth, crushed tomatoes, chocolate, peanut butter, raisins, and almonds to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.

4. Serve the mole over hot cooked rice.

Tips

* To make the mole ahead of time, cook it according to the recipe and then let it cool completely. Store the mole in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the mole over low heat until warmed through.

* If you don't have a Dutch oven, you can also make mole in a large saucepan or stockpot.

* For a richer mole, use dark meat chicken instead of white meat.

* If you don't like chocolate, you can omit it from the recipe.

* Mole is traditionally made with a variety of spices, including cinnamon, cumin, coriander, and black pepper. You can adjust the amount of spices to your taste.

* Serve mole with your favorite toppings, such as sour cream, cheese, or tortillas.