A dish whose ingredients, like chicken, Mexican chocolate, rice, sesame seeds, tomato, peanut butter, chiles, and cilantro, somehow work together to create an exceptionally delicious experience for your taste buds.
1. Toast 2 Guajillo Chiles and 6 Chile De Arbols. Once almost finished, add about 2 tablespoons of Sesame Seeds. Set aside.
2. To the same pan, add a Roma Tomato cut into wedges and 1/4 of a White Onion. Fry to soften, then add 1 tablespoon of Minced Garlic once almost finished. Set aside.
3. To a blender, add the toasted chiles, tomatoes, onions, and garlic. Add 1 jar of Donamaria Mexican Mole Sauce, 1 tablespoon of Peanut Butter, 2 tablespoons of Chicken Bouillon, 1 crushed Nestle Abuelita Mexican Chocolate Disk, and 3 cups of Low Sodium Chicken Broth. Blend until smooth.
4. Pour the mole sauce back into the pan. Rinse the blender with 2 cups of chicken broth and add it to the pan. Simmer until the sauce has thickened, about 10 minutes. Let cool.
5. Cook Callesabor’s Yucatán Recipe Chicken Thighs to an internal temperature of 180°F. Rest for 10 minutes and then chop them up.
6. To a service dish, add White Rice, a generous amount of Mole Sauce, the chopped Chicken, more Mole Sauce, Cotija Cheese, and Cilantro. Enjoy!
