CHICKEN MOLE
Steps:
- 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.
- 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.
- In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanuts, and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chiles. 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. 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.
- To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
- To serve, spoon the rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
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Juman Ahmed
[email protected]The Mole sauce was amazing! I will definitely be making this again.
Gift Samuel
[email protected]This was a delicious and easy recipe. I will definitely be making it again.
jennifer gunderson
[email protected]I made this recipe for a party and it was a hit! Everyone loved the Mole sauce. I will definitely be making this again.
Sushil Acharya
[email protected]This recipe is a keeper! The Mole sauce is amazing. I served it over chicken, but I think it would also be great with pork or beef.
Julie Ong
[email protected]I love this recipe! It's a great way to use up leftover chicken. The sauce is so flavorful and versatile. I've also used it on enchiladas and tacos.
Edward Omer
[email protected]The Mole sauce was delicious, but the chicken was a bit dry. I think I'll try cooking the chicken in a different way next time.
Lill Girly
[email protected]This was my first time making Mole, and it turned out great! The sauce was a little more time-consuming to make than I expected, but it was totally worth it. I will definitely be making this again.
Harun Shenol
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of Mole, but I'm so glad I did. The sauce was incredible! It was the perfect balance of sweet, savory, and spicy.
Ahmed Mohammed
[email protected]I've tried making Mole a few times before, but this recipe was by far the best. The instructions were clear and easy to follow, and the end result was a rich, flavorful sauce that was perfect with chicken.
SM Monnaf
[email protected]The Mole was absolutely delicious! I followed the recipe exactly and it turned out perfect. The flavor was complex and amazing. My family loved it and asked me to make it again soon.