Mole Poblano con Pollo Chicken in Spiced Chocolate Sauce with Rice

Bring a large pot of salted water to a boil over high heat.

While the water heats, toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until fragrant, turning once. Transfer to a bowl and cover with hot water; soak for 15 minutes.

Season chicken thighs with 1/2 tsp salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium and sauté the diced onion and minced garlic for 2 minutes until softened. Add chopped tomatoes and cook for 3 minutes until breaking down.

Drain the soaked chiles, discard stems and seeds. Transfer chiles to a blender along with the sautéed onion mixture, almonds, sesame seeds, cinnamon, cumin, and 1 cup chicken broth. Blend until smooth, about 1 minute.

Return the blended sauce to the skillet. Add remaining 1 cup chicken broth, chocolate, and 1/2 tsp salt. Bring to a simmer over medium heat, stirring occasionally, for 10 minutes until the sauce thickens and darkens.

Add the seared chicken thighs back to the skillet, spoon sauce over them, and simmer covered on low heat for 20 minutes until chicken is tender and cooked through (internal temperature 75°C).

While the chicken simmers, add rice to the boiling water, reduce heat to medium-low, and cook for 15 minutes. Stir in frozen peas in the last 3 minutes, then drain. Serve chicken and sauce over rice.