A flavorful and aromatic mole sauce inspired by traditional Oaxacan cuisine, perfect for serving with chicken and rice.
Cook the chicken in a pot with water, garlic, and salt until fully cooked.
Ensure the chicken is fully cooked by checking that the juices run clear when pierced.
Toast the chilies in a frying pan until aromatic, then soak them in hot water to soften.
Avoid burning the chilies as it can make the sauce bitter.
Fry the sesame seeds, raisins, and cinnamon stick in oil until fragrant.
Use medium heat to prevent burning the seeds and spices.
Blend the softened chilies with water until smooth, then fry the mixture in oil.
Strain the blended chilies for a smoother sauce texture.
Blend the fried ingredients with the roasted tomatoes and garlic, then combine with the chili mixture.
Blend in batches if necessary to ensure a smooth consistency.
Add the chicken broth, chocolate, sugar, and herbs to the sauce and simmer.
Stir occasionally to prevent the sauce from sticking to the pot.
Serve the sauce over the cooked chicken with a side of rice.
Garnish with additional sesame seeds for a decorative touch.
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