Best 3 Prep Rick Bayless Oaxacan Black Mole With Braised Chicken Recipes

COOK: RICK BAYLESS' OAXACAN BLACK MOLE WITH BRAISED CHICKEN

Steps:

• In a large dutch oven, heat 3 Tbsp of oil (use the oil in which you fried the chiles) over medium-high heat. Add the tomato puree and cook until thick and dark (the color of cinnamon), about 20 minutes. Add the nut puree and cook for 7-8 minutes, until the color of olive or anchovy paste. Add the banana-spice puree and do the same, cooking another 7-8 minutes, until it's the color it was before adding the latest puree. Finally, add the chile puree, turn heat to medium low and simmer for about 30 minutes until very thick and black. Stir in the remaining 3 1/2 cups broth and the chocolate, partially cover and simmer gently for an hour stirring often. Season with salt and sugar, taste and adjust as needed. Nestle the thigh/leg pieces in the sauce, partially cover and simmer gently for 15 minutes. Add the breast pieces, cover completely, and cook an additional 25 minutes until chicken is cooked through. Pull out the chicken pieces and put on a plate or serving platter. Spoon sauce over the chicken and garnish with sesame seeds. Serve with Arroz Blanco (http://www.epicurious.com/recipes/member/views/ARROZ-BLANCO-MEXICAN-WHITE-RICE-53064791)

LACQUERED CHICKEN IN RED MOLE

Steps:

• On a rimmed baking sheet, roast the tomatillos 4 inches below the broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape roasted tomatillos into a large bowl, along with any juices from the sheet.
• In a dry skillet over medium heat, toast the sesame seeds, stirring constantly, until golden brown, about 5 minutes. Transfer half of the toasted sesame seeds to a large mixing bowl to combine with the roasted tomatillos; set aside the other half for serving.
• Remove and discard the stems, seeds, and veins from the dried chiles. Heat ¼ cup of the lard or oil in a large skillet over medium heat. Tear the dried chiles into large pieces and toast in the oil until they become aromatic and their interior side has lightened in color, 20-30 seconds for each side. (You will need to work in batches.) As they're done, remove them to a large bowl, draining as much fat as possible back into the skillet; reserve the fat. Cover the toasted chiles with hot tap water and allow them to rehydrate, 30 minutes.
• With the skillet still over medium heat, toast the almonds and garlic cloves, stirring, until they are browned and the garlic is soft, about 5 minutes. Use a slotted spoon to transfer the almonds and garlic into the bowl with the tomatillos and sesame seeds, leaving as much fat as possible in the skillet. Add the raisins to the hot skillet and stir for 20 or 30 seconds, until they''ve puffed and browned slightly. Scoop them out, leaving as much fat as possible in the skillet, and add to the tomatillo mixture; reserve the fat. Set the skillet aside, off the heat.
• Grind the black peppercorns, cloves, cinnamon, and anise seed to powder in the mortar; transfer the powder to the tomatillo mixture. Tear the toasted bread into large pieces and add to the mixture; roughly chop the chocolate before adding.
• Add 2 cups of water to the tomatillo mixture. Drain the rehydrated chiles, reserving the soaking liquid if it''s not bitter. Otherwise, drain and substitute fresh water. Working in batches, add the drained chiles and some of the soaking liquid (or fresh water) to a blender; starting at low and moving to high speed, purée until very smooth. As you go, add more water as necessary to achieve an even consistency, similar to a thick canned tomato sauce. Use a rubber spatula to press the purée through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don''t pass through. Repeat with the remaining chiles.
• Heat ½ cup lard (or vegetable oil) in a heavy-bottomed pot or Dutch oven over medium heat. When it's hot, add the chile purée; it should sizzle sharply. Stir and adjust the heat as necessary to keep the chile purée at a brisk simmer. Stir every couple of minutes until it has darkened and reduced to the consistency of tomato paste, about 30 minutes.
• Blend the tomatillo-nut mixture as smoothly as possible (you may need an extra cup or so of water to keep everything moving through the blades). Pass the purée through the medium-mesh strainer into a large bowl; then add to the pot. Stir to combine and simmer over medium-low to low heat, stirring every few minutes, until the mixture is considerably darker and thicker, about 30-45 minutes.
• Check the thickness by dragging a spoon or rubber spatula across the bottom of the pot. If the spoon leaves a deep trail, the mixture is thickened sufficiently.Add the broth to the mole and stir well. Partially cover the pot and briskly simmer the mixture over medium to medium-low heat, stirring every 20 minutes or so, until the flavors come together and mellow, about 2 hours. If the mole has thickened beyond the consistency of a cream soup, stir in a little water.
• Season with salt (1 heaping tablespoon), and taste. Then add the sugar, stir, and taste. If necessary, add more sugar a tablespoon at a time, tasting as you go, until the mole tastes mellow and balanced: you should be able to detect hints of flavor from all the ingredients. (Note: Mole can be stored in an air-tight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.) For the Lacquered Chicken in Red Mole (not in video): Heat the oven to 350 degrees F. In a small saucepan, mix together 1 cup of the mole with the agave nectar or corn syrup. Simmer over medium heat until glossy and reduced to 1 cup, about 30 minutes; set aside. Lay the chicken pieces in a single layer on rimmed baking sheets; season generously with salt. Bake until the chicken pieces are tender to the bone and the juices at the thickest part of the leg and thigh portions run clear, about 45 minutes.Raise the oven temperature to 400 degrees F. Pour off the juices that have collected around the chicken, then brush the pieces liberally with the mole mixture. Sprinkle with the reserved sesame seeds. Bake until a glaze forms on the chicken, about 10 minutes. Remove from the oven and let stand at room temperature for 10 minutes. Then serve each portion of chicken with an additional ½ cup of the mole, garnished with watercress or flat-leaf parsley.

BRAISED CHICKEN WITH OAXACAN MOLE

Steps:

• Wash the chile, remove stem and seeds. Place in a medium bowl and cover with warm water. Let stand for 30 minutes. While chile is soaking, add the sesame seeds and spices to a large skillet and toast over moderately low heat, stirring until fragrant. Place toasted mixture in a grinder and process to a fine powder. Set aside.
• In the same skillet add in 1 tablespoon oil and warm slightly. Stir in raisins, almonds and tortilla. Cook over low heat until almonds are toasted and raisins plump. Transfer to a large bowl and set aside.
• Add the tomatoes to the skillet and cook, turning frequently until skins are blistered on all sides. Transfer to a bowl. Add onion and garlic to the skillet and cook, stirring until lightly browned taking care not to burn the garlic. Place contents in a blender or food processor container and lightly chop.
• Add a tablespoon of oil to skillet, stir in chopped vegetables and spice mix. Cover over medium heat until warmed through. Drain the chiles and add along with chicken stock. Partially cover, bring to a boil, reduce heat to simmer and cook for 1 hour. Remove from heat, add in chocolate and process in a blender in batches or using stick blender process until smooth. Season to taste with salt and pepper.
• Preheat oven to 350 degrees. In a large skillet warm 2 tablespoons of oil and in batches if necessary brown chicken over high heat, turning as needed to brown all sides. Place browned chicken in oven proof dish, pour prepared mole over all. Cover and bake in preheated oven until chicken is cooked through, approximately 1 hour. Transfer to a serving platter and garnish with additional sesame seeds and chopped fresh cilantro.
• Note: The mole can be prepared ahead of time and frozen in 2 cup portions. Defrost in refrigerator and warm before pouring over browned chicken. Bake chicken and mole as directed.