Chicken Mole

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

8 cups water

2 tablespoons kosher salt, divided

4 bone-in, skin-on chicken quarters (about 3 ¼ pounds)

3 ¾ cups vegetable oil, divided

12 garlic cloves, divided

4 ½ cups diced plum tomatoes

3 ½ cups diced yellow onion

8 dried guajillo chiles (1 ¾ ounces), stemmed

6 dried chiles de árbol (⅛ ounce), stemmed

4 dried ancho chiles (2 ½ ounces), stemmed

3 dried pasilla negro chiles (¾ ounce), stemmed

2 dried mulato chiles (1 ounce), stemmed

½ cup sesame seeds, plus more for garnish

½ cup pepitas

3 ( 6-inch) corn tortillas, plus more for serving

1 (3 ½-ounce) bolillo or demi baguette, torn into pieces (about 5 ½ cups)

1 (about 3-ounce) Mexican chocolate disk (such as Dandelion or Ibarra)

Cooked long-grain white rice, for serving

Directions at foodandwine.com

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