Cook: Rick Bayless' Oaxacan Black Mole With Braised Chicken

1. 1

   In a large dutch oven, heat 3 Tbsp of oil (use the oil in which you fried the chiles) over medium-high heat. Add the tomato puree and cook until thick and dark (the color of cinnamon), about 20 minutes.

2. 2

   Add the nut puree and cook for 7-8 minutes, until the color of olive or anchovy paste.

3. 3

   Add the banana-spice puree and do the same, cooking another 7-8 minutes, until it's the color it was before adding the latest puree.

4. 4

   Finally, add the chile puree, turn heat to medium low and simmer for about 30 minutes until very thick and black. Stir in the remaining 3 1/2 cups broth and the chocolate, partially cover and simmer gently for an hour stirring often.

5. 5

   Season with salt and sugar, taste and adjust as needed. Nestle the thigh/leg pieces in the sauce, partially cover and simmer gently for 15 minutes. Add the breast pieces, cover completely, and cook an additional 25 minutes until chicken is cooked through.

6. 6

   Pull out the chicken pieces and put on a plate or serving platter. Spoon sauce over the chicken and garnish with sesame seeds. Serve with Arroz Blanco (http://www.epicurious.com/recipes/member/views/ARROZ-BLANCO-MEXICAN-WHITE-RICE-53064791)

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