Mole Amarillo with Chicken

Step 1

Place chicken pieces in a large pot with water, bay leaves, and salt. Bring to boil, then reduce heat and simmer 20 minutes until cooked through. Remove chicken, reserve 1.5 cups broth, and set aside.

Step 2

Stem and deseed the dried chiles. Toast in a dry skillet for 30 seconds until fragrant.

Step 3

Place toasted chiles in a bowl and cover with hot water. Soak 10 minutes until softened.

Step 4

Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté 3 minutes until softened.

Step 5

Add turmeric, cumin, and coriander to the skillet and toast 1 minute, stirring constantly.

Step 6

Drain soaked chiles and transfer to a blender with sautéed aromatics, spices, and reserved broth. Blend until completely smooth, 2–3 minutes.

Step 7

Pour mole through a fine-mesh strainer into the skillet, pressing solids with the back of a spoon. Discard solids.

Step 8

Heat the strained mole over medium heat for 3–4 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.

Step 9

Return cooked chicken to the skillet and gently coat in mole sauce. Warm through, 2–3 minutes.

Step 10

Transfer to serving platter and garnish with fresh cilantro and sesame seeds. Serve warm.