The Heldrich Hotel, New Brunswick, New Jersey
Mole Chicken Chili by Sous Chef Jordan Lerner
This sumptuous chili from The Heldrich blends the best of America and Mexico with mole.
Mole Chicken Chili
3 tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
1 cups low-salt chicken broth
1 cups orange juice
1 can (28oz ) whole plum tomato, (mashed coarsely by hand)
1 ¼ pounds onions, ¼ in diced
½ cup sliced almonds, toasted and ground
6 large garlic cloves, minced
2 tablespoon cumin seeds, toasted and ground
2 tablespoon coriander seeds, toasted and ground
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed, toasted and ground fine
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed, toasted and ground
¼ cup raisins
1 can (12oz) black beans, rinsed
1 can (12 oz) kidney bean, rinsed
4 (3 x 1/2-inch) strips orange peel (orange part only)
1 ½ teaspoons dried oregano
1 3.1-ounce disk Mexican chocolate,** chopped
Chopped fresh cilantro
Tortilla chips (optional)
Rice (optional)
Shredded cheddar cheese (optional)
Preparation
Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by the tablespoon as needed, about 3 minutes per side.
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Transfer chicken to large bowl.
Add onions to pot, cook for 3-5 minutes until slightly softened. Add garlic, almonds, cumin, coriander, pasilla chiles, negro chiles, raisins, orange peel, dried oregano, crushed tomato, chicken stock, orange juice, Mexican chocolate, chicken thighs. Increase heat to high, then reduce heat to a simmer.
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Cook chile for 1-2 hours until chicken is tender, sauce is reduce and thickened. Remove chicken thighs from the pot, shred the meat, return chicken to the pot. Add the black beans and kidney beans, cook until beans are heated through. Serve with chopped cilantro, tortilla chips, rice and shredded cheddar cheese.
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