Mole Chicken Chili (PCP)

• 3 teaspoons vegetable oil
• 2 tablespoons chili powder [of course I added substantially more of the spicier stuff up front and then later]
• 2 tablespoons cocoa [Hmm, simple ingredient.  Apparently only available at convetional supermarkets as a store brand product.]
• 2 teaspoons minced canned chipotle chile in adobo sauce
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
•  2 1/2 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 cup raisins [Didn't have raisins.  Figured currants would work approximately well.  Now I have neither.]
• 1/4 cup peanut butter [Really?]
• 4 pounds bone-in chicken thighs, skin removed, trimmed
• Salt and pepper
• 1 onion, halved and sliced 1/2 inch thick
• 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
• 1/4 cup minced fresh cilantro [Cilantro went bad by the time I got around to cooking this.]

Sauce mise en place.

Heat 2 tablespoons of oil over medium heat until shimmering.  Add chili powder, cocoa, garlic, chipotle, cinnamon and cloves and cook until fragrant.

Stir in broth, tomatoes, raisins, and peanut butter, scraping up any fond.  Bring to a simmer and cook for 5 minutes.

Puree in blender until smooth.

Mise en place.

Skinning and trimming the chicken thighs.

Stir in sauce and add chicken to pot.  Bring to high pressure and cook for 25 minutes.  Quick release pressure cooker.

Grease slick.

 

Yeah, it's amazing what you can do with a pressure cooker, but this was kind of the flattest mole I've ever had which all the inauthentic ingredients and shortcuts.  Maybe some day I'll adapt a proper mole recipe to be cooked in a pressure cooker, but we'll see.

It's a fine dish overall if you don't have much experience with the cuisine.