Pollo con mole

Method

1. 1 Boil the chicken for 20 minutes with salt, then reserve 400 ml of the broth.
2. 2 Roast the dried chili peppers for 30 seconds and let them soak for 15 minutes. Roast the peanuts and sesame seeds for another 4 minutes to enhance the aroma.
3. 3 Grind chili peppers with roasted peanuts, sesame seeds, roasted tomatoes, cinnamon, and a fried tortilla; this is a homemade version of mole using peanuts instead of the dozen or so nuts in mole poblano.
4. 4 Fry the sauce in oil for 12 minutes, add chocolate and chicken broth, then cook for 10 minutes until thickened.
5. 5 Simmer the chicken for 12 minutes, then sprinkle with roasted sesame seeds before serving.

With an appliance

• Pressure cooker 50 min

  Replace step 1: boil the chicken under high pressure for 6 minutes, then release the pressure naturally for 8 minutes, reserving 400 ml of the broth; step 5: continue simmering the chicken with the lid open in a saucepan for 12 minutes to allow the sauce to coat the meat.