- 6-quart Dutch Oven with Cover
- 4-quart Dutch Oven with Cover
- Paella Pan with Cover
- Chef’s Knife
- Bread Knife
- 2 cups seeded tomato, diced
- 2 cups onion, chopped
- 1½ cups baguette bread without crust, diced
- 2 corn tortillas, cut into 4 pieces
- 8 (6-ounce) chicken breasts, boneless and skinless
- 5 cloves garlic, crushed
- 3 almonds, chopped
- 60 grams raisins
- 2 spice cloves
- 1 cinnamon stick, divided in two
- 1 teaspoon aniseed
- 30 grams sesame seeds
- 3 tablespoons ground pasilla chile
- 3 tablespoons ground ancho chile
- 3 tablespoons ground guajillo chile
- 2 (3.15-ounce) dark sweet chocolate bars
- Salt and sugar to taste
- With the Chef’s Knife, cut the tomato and onion. Then, dice bread and tortillas, using the Bread Knife. Fill half of the 6-quart Dutch Oven with water. Add the chicken; cover and cook at medium-high heat for 13 minutes with the Redy-cook® valve open. Save the chicken and 6½ cups of the broth where it was cooked in; you will use them later.
- Preheat the 4-quart Dutch Oven at medium-low heat for 2 minutes. Add onion, cover and cook for 2 minutes with the Redy-cook® valve open.
- Add garlic, tomatoes, and almonds. Cover and cook for 2 minutes with the valve open.
- Add raisins, cloves, cinnamon, aniseed, tortillas, bread, and sesame seeds. Mix and cover for 1 minute.
- Add 6 cups of the chicken broth previously made. Cover with the valve open and cook at medium-high heat for 3 minutes.
- Add the pasilla, ancho and guajillo chiles. Mix and add the chocolate bars. Turn off the stove and let the mixture stand for 4 minutes.
- Once the chocolate has melted, blend all the ingredients; add sugar and salt to taste.
- Preheat the Paella Pan for 3 minutes at medium-high heat. Add the remaining 1/2 cup of the chicken broth and the blended mixture.
- Cover and cook for 5 minutes with the valve open. Add the cooked chicken and turn off the heat.
Chef’s Note: Our Dinner4Two mole is the perfect treat for your Cinco de Mayo party! Please note, this recipe serves eight.