Easy Chicken Mole

Recipe courtesy of Marcela Valladolid
Level: Easy
Total: 55 min(includes soaking time)
Active: 20 min
Yield: 4 servings

5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
5 1/2 ounces Mexican chocolate, such as Ibarra, chopped

1 3/4 cups chicken broth
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon crumbled dried oregano

2 corn tostadas, torn into pieces
Salt and freshly ground black pepper
1 rotisserie chicken, cut into 6 pieces

To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.

Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.

Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.

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