Chicken Mole Recipe - Cooking Index
Chicken Mole Recipe - Cooking Index
| Mole sauce | ||
| 2 cups | 474ml | Boiling water |
| 2 oz | 56g | Dried ancho chiles - rinsed, seeds remove |
| 1/4 cup | 59ml | Sherry |
| 1/3 cup | 53g / 1.9oz | Raisins |
| 6 cups | 1422ml | Fresh tomatillos - husks removed (small) |
| 1 lb | 454g / 16oz | Plum tomatoes - halved lengthwise |
| 1/4 cup | 27g / 1oz | Sesame seeds |
| 1/4 cup | 27g / 1oz | Shelled pumpkin seeds |
| 1 teaspoon | 5ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Cloves |
| 2 | Corn tortillas | |
| 14 oz | 397g | Chicken broth - canned |
| 1 tablespoon | 15ml | Peanut or vegetable oil |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 1 tablespoon | 15ml | Minced garlic |
| 1/4 cup | 23g / 0.8oz | Whole natural almonds |
| 2 teaspoons | 10ml | Salt |
| 2 oz | 56g | Unsweetened chocolate squares - chopped |
| 1 | Chicken - cut up | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly ground pepper |
| Toasted shelled pumpkin seeds - for garnish | ||
| Cooked rice |
1. Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat sherry in small saucepan; add raisins. Let both stand 20 minutes to plump.
2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12 to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes; transfer with tomatillos to blender.
3. Toast sesame seeds in medium skillet over medium-high heat, stirring, 1 minute. Transfer to blender. Toast pumpkin seeds in same skillet, until seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast 30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree mixture in blender until smooth, adding some of the chicken broth. Pour into Dutch oven. Toast tortillas 2 to 3 minutes, until lightly browned in both sides; tear into small pieces and set aside.
4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes. Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add soaked chiles and their liquid, raisins and sherry and tortillas; puree until smooth. Add to Dutch oven with roasted tomato mixture, remaining broth and salt. Bring to boil; reduce heat and simmer partially covered, stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5 cups. (Can be made ahead. Cover and refrigerate up to one week.)
5. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Brown chicken on all sides, about 10 minutes; discard drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.) Reduce heat; cover and simmer 30 minutes until chicken is cooked through. Sprinkle with pumpkin seeds and serve with rice.
Cooking time: 40 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : There are many variations of this national dish of Mexico. Our fiery version pairs wonderfully with chicken; the rich flavor also complements pork and turkey. The mole sauce may be made ahead of time.
Source:
Ladies Home Journal
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