Chicken Mole Chili
- Yield 4 servings
- 2 -- dried pasilla chiles
- 2 -- dried ancho chiles
- 2 tablespoons blanched slivered almonds
- 1 tablespoon chopped garlic
- 1 ounce unsweetened baking chocolate
- 2 teaspoons dried oregano
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 4 tablespoons vegetable oil, divided
- 1 pound skinned & boned chicken thighs, cut into 1/2 inch pieces
- 1 cup chopped onion
- 1 -- (14 oz.) can chicken broth
- 2 -- (14.5 oz.) cans diced tomatoes, undrained
- 2 tablespoons molasses
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- -- Lime wedges
- MEXICAN FRY BREAD:
- 1 1/2 cups biscuit baking mix
- 1/2 cup yellow cornmeal
- 1 1/2 teaspoons ground cumin
- 3/4 cup milk
- 4 teaspoons vegetable oil
Toast chiles in a dry skillet until fragrant and softened. Remove stems and seeds and break into pieces. Pulse in a small food processor with the almonds and next 5 ingredients until a paste forms. Heat 2 tablespoons oil in a Dutch oven and cook chicken until lightly browned, 3 to 4 minutes; remove. Add remaining oil and saute onion and chile paste until onion begins to soften, 3 to 4 minutes. Return chicken to pan with the broth, tomatoes and molasses and simmer, covered, 20 minutes.
Meanwhile, make fry bread. Combine all ingredients except oil, mixing well. Divide into 8 pieces and roll into round disks. On floured work surface, roll each piece into a 5-inch circle. Heat 1 teaspoon oil in a large nonstick skillet and cook 2 rounds until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on bottom, 2 to 3 minutes. Repeat with remaining oil and rounds.
Spoon chili into shallow soup bowls and sprinkle with cilantro. Serve with 2 pieces fry bread each and pass sour cream and lime wedges separately for serving.
Makes 4 servings.