Mole Poblano Chicken

Method

1. Toast the dried peppers in a dry skillet over medium heat for about 2 minutes per side until fragrant, then soak them in hot water for 20 minutes to rehydrate.
2. Blend the rehydrated dried peppers with the cocoa, almonds, onion, and cinnamon along with a splash of the soaking liquid until a smooth, thick mole paste forms.
3. Season the chicken with salt and sear it in a hot skillet over medium-high heat for 3 to 4 minutes per side until golden brown on the outside.
4. Reduce the heat to medium, pour the mole paste over the chicken, and stir to coat the pieces evenly.
5. Simmer the chicken in the mole sauce for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through to an internal temperature of 165°F.
6. Adjust the consistency of the mole by adding small amounts of water if needed, then let the dish rest for 2 minutes before serving.