A rich and flavorful chicken mole recipe with a simplified process and enhanced presentation.
Prepare the sauce ingredients by chopping the onion, garlic, and tomatoes.
Chopping the ingredients evenly ensures a smoother sauce texture.
Combine the onion, garlic, tomatoes, sesame seeds, tortilla, raisins, cloves, cinnamon, and coriander in a blender. Blend until smooth, adding water or rum as needed.
Add liquid gradually to achieve the desired consistency.
Heat the shortening in a skillet over medium heat. Add the blended sauce and cook for 10 minutes, stirring frequently.
Stirring prevents the sauce from sticking to the skillet.
Add the chicken broth and chocolate to the skillet. Reduce heat to low and simmer for 45 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Season the chicken breasts with salt, pepper, and paprika. Grill over low heat for 25 minutes, turning occasionally.
Grilling on low heat ensures the chicken remains juicy.
Serve the grilled chicken with the mole sauce ladled over. Garnish with corn kernels and cilantro.
Arrange the garnish attractively for a visually appealing dish.
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