Easy Puebla-Style Chicken Mole

Ingredients

• 3 tablespoons almonds toasted sliced
• 0.3 cup ancho chiles dried stemmed seeded
• 0.3 teaspoon pepper black
• 3 cups less-sodium chicken broth fat-free
• 2  garlic cloves thinly sliced
• 0.3 cup golden raisins 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 teaspoon olive oil 
• 1 cup onion thinly sliced
• 3 strips orange rind (1/2 x 2-inch)
• 0.3 teaspoon salt 
• 0.8 pound chicken breast halves boneless skinless
• 0.8 pound chicken thighs boneless skinless
• 1.3 cups tomatoes coarsely chopped ( 1 medium)
• 0.5 ounce chocolate unsweetened

Equipment

• bowl
• frying pan
• dutch oven
• immersion blender

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion; cook 5 minutes or until almost tender.
3. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute.
4. Add chiles and garlic to pan; cook 2 minutes or until chiles soften.
5. Add broth and next 4 ingredients (through rind) to pan; bring to a boil.
6. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done.
7. Remove chicken from pan; shred with 2 forks. Set aside.
8. Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups.
9. Add shredded chicken to sauce; stir in salt and pepper.