4 tbsp D’Avolio EVOO
5 pounds skinless boneless chicken thighs
4 cups low salt chicken broth
1 cup D’Avolio Dark Chocolate Balsamic
1 1/4 pounds onions, sliced
1/2 cup shelled pumpkin seeds
4 tsp cumin seeds
4 tsp coriander seeds
4 ounces dried pasilla chiles (stemmed, seeded, torn into 1-inch pieces, rinsed)
1 ounce dried negro chiles (stemmed, seeded, torn into 1-inch pieces, rinsed)
3-4″ strip of orange zest
1 1/2 tsp dried oregano
1/2 tsp cinnamon
Fresh cilantro for garnish
Heat 1 tablespoon D’Avolio EVOO in a heavy stock pot over medium-high eat. Season the chicken with salt and pepper. Saute in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.
Add the chicken back to the still warm pot with any juices. Add the broth, D’Avolio Dark Chocolate balsamic, and oregano; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.
In a separate pot heat 2 tablespoons of D’Avolio EVOO over medium-high heat. Add onions and saute until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Saute until the seeds and garlic begin to color, about 2 minutes. Add chilies and stir until soft, approximately 3 minutes.
Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel, oregano, and cinnamon to the pan. Cover and simmer until the chilies are very soft, stirring occasionally, about 30 minutes.
Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth, return to reserved pot. Season sauce to taste with salt and pepper. Coursely shred chicken and return to sauce, stir to coat.
This can be made up to two days ahead of time. It’s actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas, along with garnish or chopped fresh cilantro.
