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)
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Divine Chinaza
[email protected]This mole is absolutely delicious! I followed the recipe exactly and it turned out perfectly. The sauce is rich and flavorful, with a nice balance of sweetness and heat. The chicken was also very tender and juicy. I served it with rice and beans, and
Jesiel De Lima
[email protected]This recipe is a game-changer! I've tried other mole recipes before, but this one is by far the best. The flavors are so well-balanced and harmonious. I especially love the hint of smokiness from the roasted chiles. I served it with chicken and rice,
Tee Rohie
[email protected]Just wow! This mole is incredibly flavorful and complex. I used a combination of guajillo and pasilla chiles, and it turned out perfectly. The chicken was moist and tender, and the mole sauce was the perfect accompaniment. I will definitely be making
Amjad Balkhan
[email protected]I've always been intimidated by mole, but this recipe broke it down into manageable steps. The result was a delicious and authentic-tasting dish that my family loved. I'll definitely be making this again!
Nazim Butt
[email protected]This Oaxacan black mole was an incredible experience to make. The flavors were complex and rich, and the braised chicken was fall-off-the-bone tender. I highly recommend this recipe for anyone who loves Mexican food or is looking for a new culinary c