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| Chicken with Mole |
| One of Mexico's fiesta dishes, the lore of mole mostly centers around the effort devoted to making it. While this dish requires a certain amount of effort, it's not difficult to do. The combination of the fruity heat of the dried chiles with a touch of dark, smooth chocolate and the resulting complexity of flavor is one of the great achievements of Mexican cuisine. Serve with rice. |
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| Base SKU: |
840 |
| Cuisine: |
Mexican |
| Prep Time: |
30 Minutes |
| Cooking Time: |
75 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Place the chicken, quartered onion, halved garlic, and herbs (sprigs of fresh thyme, oregano and parsley) in a large stew pot. Cover with water and bring to a boil. Cover and simmer until chicken is tender, about 30 minutes. Remove chicken and strain broth, reserving 2 cups. |
| 2. |
Meanwhile, toast the chiles briefly in a hot skillet, being careful not to burn, cool, remove stems, shake out seeds, and break into large pieces. Transfer to a small bowl and cover with hot water; reserve. |
| 3. |
In a blender or food processor, blend tomato puree, sesame seeds, oregano, and allspice, until smooth. Reserve. |
| 4. |
Heat oil in a skillet and fry the onion slices for about 5 minutes. Add the garlic cloves, clove, and cinnamon stick and continue frying for 2–3 minutes. Remove spices with a slotted spoon, and add sautéed onion and garlic to the blender. |
| 5. |
Fry the plantain for a few minutes and add to the blender with the toasted chiles and their soaking liquid. |
| 6. |
Blend until smooth, strain, and return to the stew pot. Add the chocolate and season with salt. |
| 7. |
Add reserved broth to the sauce and the stewed chicken. Cook for about 20 to 30 minutes uncovered. Serve chicken and sauce over white rice. |
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