BRAISED CHICKEN WITH OAXACAN MOLE
This recipe was given to me by a friend. The sauce freezes well and I usually make up the sauce and freeze in 2 cup portions. The 2 cups is perfect for 10 chicken legs which will serve 4 to 5 people.
Provided by PaulaG
Categories One Dish Meal
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 20
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.
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Mujahid Malik
[email protected]Overall, this was a good recipe. The chicken was tender and the mole sauce was flavorful. However, I would recommend making a few adjustments to the recipe, such as using less chili powder and adding more vegetables.
Gita Dhakal
[email protected]The chicken was a bit dry, but the mole sauce was delicious.
WAF-BOYZ OFFICIAL
[email protected]This was a great recipe! The instructions were easy to follow and the mole sauce was delicious. I would definitely recommend this recipe to anyone looking for a good chicken mole recipe.
Abdul Munaf
[email protected]I'm not a huge fan of mole sauce, but this recipe was surprisingly good. The chicken was cooked perfectly and the mole sauce was flavorful and not too spicy. I would definitely recommend this recipe to anyone who is looking for a good chicken mole re
Sajjad Ali Sajjad Ali Solangi
[email protected]This was a really good recipe! The chicken was tender and flavorful, and the mole sauce was rich and delicious. I would definitely make this again.
Prophet of End Times
[email protected]This was a great dish! The chicken was cooked perfectly and the mole sauce was flavorful and complex. I would definitely recommend this recipe.
Atif Anum
[email protected]I loved this recipe! The chicken was juicy and tender, and the mole sauce was amazing. I will definitely be making this again.
Kevin Guzman
[email protected]This was a great recipe! The chicken was fall-off-the-bone tender and the mole sauce was rich and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and authentic Mexican dish.
Michelle Honeycutt
[email protected]Overall, this was a good recipe. The chicken was tender and juicy, and the mole sauce was flavorful. However, I would recommend making a few adjustments to the recipe, such as using less chili powder and adding more vegetables.
Kaylan Klan
[email protected]The mole sauce was a bit bland, but the chicken was cooked perfectly.
Farouk Kanyike
[email protected]The chicken mole was a bit too spicy for my taste, but otherwise it was very good. I would recommend using less chili powder next time.
Wilo Estrada
[email protected]This was my first time making chicken mole, and it turned out great! The recipe was easy to follow and the mole sauce was delicious. I will definitely be making this again.
Akash Sheikh
[email protected]I followed the recipe exactly and the chicken mole turned out perfectly. The mole sauce was rich and flavorful, and the chicken was fall-off-the-bone tender. This dish is definitely a keeper!
GLODEL ILUNGA
[email protected]This Oaxacan mole chicken was a hit at my dinner party! Everyone raved about the tender chicken and the flavorful mole sauce. I will definitely be making this again.
Kitteniscute678 Sweetnovember04!!
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of mole sauce, but I'm so glad I did! The chicken was incredibly tender and juicy, and the mole sauce was surprisingly delicious. It had a nice balance of sweet and savory flavors, an
Deandra Henry
[email protected]This recipe was easy to follow and resulted in a delicious and flavorful chicken mole. The mole sauce was especially impressive, with a rich and complex flavor profile. I will definitely be making this again!
NEYMAR 19
[email protected]Wow! This chicken mole was out of this world! The combination of spices and flavors was incredible, and the chicken was cooked to perfection. I'm definitely making this again soon.
x 18 c
[email protected]This Oaxacan mole chicken dish was an absolute delight! The flavors were rich and complex, with a perfect balance of sweet, savory, and smoky notes. The chicken was fall-off-the-bone tender, and the mole sauce was simply divine. I highly recommend th