Side Pannel
Chicken Mole, Lhj
Chicken Mole, Lhj
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Poultry
Ingredients List
- ---------------------------------MOLE SAUCE---------------------------------
- 2 c Boiling water
- 2 oz Dried Ancho chiles; rinsed,
- -seeds remove
- 1/4 c Sherry
- 1/3 c Raisins
- 6 sm Fresh tomatillos; husks
- -removed
- 1 lb Plum tomatoes; halved
- -lengthwise
- 1/4 c Sesame seeds
- 1/4 c Shelled pumpkin seeds
- 1 ts Cinnamon
- 1/4 ts Cloves
- 2 Corn tortillas
- 14 oz Chicken broth; canned
- 1 tb Peanut or vegetable oil
- 1 md Onion; chopped
- 1 tb Minced garlic
- 1/4 c Whole natural almonds
- 2 ts Salt
- 2 oz Unsweetened chocolate
- -squares; chopped
- 1 Whole chicken; cut up
- 1/2 ts Salt
- 1/4 ts Freshly ground pepper
- Toasted shelled pumpkin
- -seeds; for garnish
- Cooked rice
Directions
1. Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat
sherry in small saucepan; add raisins. Let both stand 20 minutes to plump.
2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side
down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12
to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes;
transfer with tomatillos to blender.
3. Toast sesame seeds in medium skillet over medium-high heat, stirring, 1
minute. Transfer to blender. Toast pumpkin seeds in same skillet, until
seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast
30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree
mixture in blender until smooth, adding some of the chicken broth. Pour
into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in
both sides; tear into small pieces and set aside.
4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes.
Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add
soaked chiles and their liquid, raisins and sherry and tortillas; puree
until smooth. Add to Dutch oven with roasted tomato mixture, remaining
broth and salt. Bring to boil; reduce heat and simmer partially covered,
stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5
cups. (Can be made ahead. Cover and refrigerate up to one week.)
5. Sprinkle chicken with salt and pepper. Heat a large skillet over
medium-high heat. Brown chicken on all sides, about 10 minutes; discard
drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.)
Reduce heat; cover and simmer 30 minutes until chicken is cooked through.
Sprinkle with pumpkin seeds and serve with rice.
Cooking time: 40 minutes
sherry in small saucepan; add raisins. Let both stand 20 minutes to plump.
2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side
down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12
to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes;
transfer with tomatillos to blender.
3. Toast sesame seeds in medium skillet over medium-high heat, stirring, 1
minute. Transfer to blender. Toast pumpkin seeds in same skillet, until
seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast
30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree
mixture in blender until smooth, adding some of the chicken broth. Pour
into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in
both sides; tear into small pieces and set aside.
4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes.
Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add
soaked chiles and their liquid, raisins and sherry and tortillas; puree
until smooth. Add to Dutch oven with roasted tomato mixture, remaining
broth and salt. Bring to boil; reduce heat and simmer partially covered,
stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5
cups. (Can be made ahead. Cover and refrigerate up to one week.)
5. Sprinkle chicken with salt and pepper. Heat a large skillet over
medium-high heat. Brown chicken on all sides, about 10 minutes; discard
drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.)
Reduce heat; cover and simmer 30 minutes until chicken is cooked through.
Sprinkle with pumpkin seeds and serve with rice.
Cooking time: 40 minutes
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