You are here: Home » Recipes » Chicken Mole Chili Chicken Mole Chili Yield 4 servings PrintEmail Ingredients CHILI:2 -- dried pasilla chiles2 -- dried ancho chiles2 tablespoons blanched slivered almonds1 tablespoon chopped garlic1 ounce unsweetened baking chocolate2 teaspoons dried oregano1 teaspoon cinnamon1 teaspoon kosher salt4 tablespoons vegetable oil, divided1 pound skinned & boned chicken thighs, cut into 1/2 inch pieces1 cup chopped onion1 -- (14 oz.) can chicken broth2 -- (14.5 oz.) cans diced tomatoes, undrained2 tablespoons molasses1/4 cup chopped fresh cilantro1/2 cup sour cream -- Lime wedgesMEXICAN FRY BREAD:1 1/2 cups biscuit baking mix1/2 cup yellow cornmeal1 1/2 teaspoons ground cumin3/4 cup milk4 teaspoons vegetable oil Instructions 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.