Chicken Mole
From rescue_ranger 13 years agoIngredients
- Ingredients shopping list
- 1 (4-pound) chicken, cut into pieces shopping list
- 1 medium white onion, peeled and quartered shopping list
- 5 cloves garlic, peeled and smashed shopping list
- 1 sprig oregano shopping list
- 1 sprig thyme shopping list
- cilantro stems shopping list
- 1/2 teaspoon black peppercorns shopping list
- Steamed white rice or Mexican rice, accompaniment shopping list
- Chopped cilantro leaves, for garnish shopping list
- corn tortillas, accompaniment shopping list
- Mole Sauce: shopping list
- 4 dried ancho chiles, stemmed, seeded, and deveined shopping list
- 4 dried mulato chiles shopping list
- 4 pasilla chiles shopping list
- 1 quart chicken stock, reserved from poaching chicken, above shopping list
- 5 tablespoons vegetable oil, divided shopping list
- 2 tablespoons sesame seeds shopping list
- 2 tablespoons creamy peanut butter shopping list
- 1 medium white onion, cut into large dice shopping list
- 3 cloves garlic, crushed shopping list
- 1/2 cinnamon stick, broken into pieces shopping list
- 3 black peppercorns shopping list
- 2 whole cloves shopping list
- 1/2 teaspoon coriander seeds shopping list
- 1/2 corn tortilla, torn into small pieces shopping list
- 2 ounces mexican chocolate or unsweetened chocolate, chopped shopping list
- 3/4 teaspoon salt shopping list
How to make it
- 1) In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole.
- 2) In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender, Puree, adding chicken stock as necessary, to blend.
- 3) In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanut butter, and cook, stirring, until golden brown, 2 to 3 minutes; add to the blender with the chiles.
- 4) Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender.
- 5) Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chile soaking liquid (or chicken stock) to puree to a paste.
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