| Servings |
servings
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Ingredients
Sprinkle of cayenne, to taste
Pico de gallo, to taste
WINE PAIRING
Instructions
COAT each chicken thigh with sunflower oil, salt and pepper.
LINE UP chicken thighs side by side in a large covered pot.
USE a blender to combine onion, garlic, tomatoes, chipotle chiles, cayenne, ground cumin, cinnamon and Green & Black’s Pure Dark Chocolate 70% Cacao until a thick sauce forms.
POUR mole sauce over chicken thighs and place covered pot over low heat
COOK on low for 4 hours, occasionally stirring.
REMOVE chicken, and shred using two forks.
SERVE on corn tortillas with pico de gallo and chopped cilantro.
|
Ingredients
Sprinkle of cayenne, to taste Pico de gallo, to taste
WINE PAIRING
|
Instructions
COAT each chicken thigh with sunflower oil, salt and pepper.
LINE UP chicken thighs side by side in a large covered pot.
USE a blender to combine onion, garlic, tomatoes, chipotle chiles, cayenne, ground cumin, cinnamon and Green & Black’s Pure Dark Chocolate 70% Cacao until a thick sauce forms.
POUR mole sauce over chicken thighs and place covered pot over low heat
COOK on low for 4 hours, occasionally stirring.
REMOVE chicken, and shred using two forks.
SERVE on corn tortillas with pico de gallo and chopped cilantro.
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Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.
