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Chicken With Mole

Cuisine: Mexican
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Red Mole
2   Ancho chiles - seeded, toasted
3   Guajillo chiles - seeded, toasted
1/4 cup 49g / 1.7ozVegetable shortening
5   Garlic cloves
1   Anise seed
2 tablespoons 30mlSesame seeds
3 tablespoons 45mlTomatoes - roasted (medium)
1/4 cup 23g / 0.8ozAlmonds - toasted
1/8 cup 29mlPeanuts
1   Ground nutmeg
1   Ground cloves
  Freshly-ground black pepper - to taste
1/2 lb 227g / 8ozChocolate
1/4 cup 40g / 1.4ozRaisins
1 cup 62g / 2.2ozOnion - chopped (small)
4 cups 948mlChicken stock
1   Chicken - (abt 3 1/2 lbs) - cut in pieces
1/2   Yellow onion
1   Garlic clove
  Salt - to taste
4 cups 948mlRed Mole - (listed above)

Recipe Instructions

For the Red Mole: Soak chiles in water for 20 minutes.

Place shortening, garlic, sliced onions and anise and sesame seeds in a stock pot and cook over medium heat for 5 minutes. Add tomatoes. Remove chiles from water and place in the stock pot. Add 2 cups of chicken stock and remaining ingredients and simmer for 45 minutes on low heat. Allow mixture to cool.

Transfer cooled mixture to a blender and puree. Return mixture to the pot and add remaining chicken stock. Boil for 10 minutes. Remove from heat and allow to cool. (Makes about 8 cups)

For the Chicken: Place the chicken in a Dutch oven. Add onion half, a clove of garlic and water just to cover. Simmer about 20 minutes. Drain and reserve the stock, adding salt to taste. Add the mole and continue to simmer until chicken is cooked, about 10 minutes.

This recipe yields 4 servings.

The Los Angeles Times, 11-03-2002


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