Traditional Chicken Mole with Peanuts

1. Cook the Chicken

1. In a large pot, place chicken breast, ½ tomato, ¼ red onion, oregano, and garlic clove.
   
2. Cover with water, bring to a boil, then reduce to a simmer. Cook until chicken is tender and fully cooked (about 20-30 minutes).
   
3. Remove chicken from broth and set aside.

2. Prepare the Mole Base

1. In a skillet over medium heat, toast the peanuts until golden brown.
   
2. Repeat the process with pumpkin seeds, then sesame seeds, toast each separately to prevent burning.
   
3. In the same pan, sauté the tomato and onion until softened; remove and set aside.
   
4. Lightly toast the guajillo chiles for a few seconds per side, being careful not to burn them (this can make them bitter).
   
5. Soak the toasted chiles in 4 cups of hot water for 5–10 minutes until softened

3. Grind the Spices

1. In a molcajete (or mortar and pestle), grind cinnamon, clove, peppercorns, 1 garlic clove, and 3 teaspoons water into a smooth paste.

4. Blend the Mole

1. In a blender, combine the softened chiles with 3 cups of their soaking liquid, sautéed vegetables, peanuts, pumpkin seeds, sesame seeds, and flour. Blend until smooth.
   
2. Strain the mixture into a large saucepan to ensure a silky sauce.

5. Finish the Mole

1. Add the spice paste from the molcajete into the saucepan, rinsing any remaining paste out with the reserved 1 cup of soaking liquid.
   
2. Stir in salt to taste and simmer over low heat for 15–20 minutes, allowing flavors to meld.
   
3. Finish with fresh orange juice for a hint of brightness.

6. Serve

1. Add the cooked chicken to the mole sauce and heat through.
2. Serve hot with Spanish Mexican rice, warm corn tortillas, and a side of sautéed vegetables.