1/1 Photo of Braised Chicken With Oaxacan Mole
2 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 5 dried ancho chiles
- 2 dried new mexico red chili peppers
- 1/3 cup sesame seeds
- 1/4 teaspoon anise seed
- 1/2 teaspoon cumin seed
- 1/2 teaspoon coriander seed
- 2 whole cloves
- 12 black peppercorns
- 1 cinnamon stick, 1/2 inch diameter
- 4 -5 tablespoons cooking oil, divided
- 1/2 tablespoon raisins
- 20 whole almonds
- 1 corn tortilla, quartered
- 1 large onion, chopped
- 5 plum tomatoes
- 5 garlic cloves
- 5 cups chicken stock
- 3 1/4 ounces mexican chocolate, coarsely chopped
- salt and pepper
- 2 whole chickens, cut in pieces (3 to 4 pounds each)
- 1Wash 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.
- 2In 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.
- 3Add 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.
- 4Add 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.
- 5Preheat 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.
- 6Note: 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.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Braised Chicken With Oaxacan Mole
Serving Size: 1 (477 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 999.8
- Calories from Fat 622
- Total Fat 69.1 g
- Saturated Fat 18.1 g
- Cholesterol 248.3 mg
- Sodium 454.2 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 5.3 g
- Sugars 13.3 g
- Protein 65.5 g