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    You are in: Home / Recipes / Braised Chicken With Oaxacan Mole Recipe
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    Braised Chicken With Oaxacan Mole

    Braised Chicken With Oaxacan Mole. Photo by Rita~

    1/1 Photo of Braised Chicken With Oaxacan Mole

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    PaulaG's Note:

    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.

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    Units: US | Metric


    1. 1
      Wash 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.
    2. 2
      In 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.
    3. 3
      Add 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.
    4. 4
      Add 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.
    5. 5
      Preheat 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.
    6. 6
      Note: 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.

    Ratings & Reviews:

    • on January 12, 2012


      This was very good. The heat level was just about perfect for me; definite chile flavor without burning my tongue out. I loved the richness that the chocolate adds. I'd never made mole sauce before; I'm glad I tried this one! I cut the sauce in half, and used part of it over 6 chicken legs. I had a good bit left over to freeze for another meal. While the sauce is a bit of work to make (easy, but a bit time consuming), the fact that you make so much more than you need really is a bonus. Make once, enjoy three or four times- my favorite kind of recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2012


      Made with a whole organic chicken that I cut into 6 pieces. Used the back bone and giblets to make the stock for it called in this recipes. I used 3.1 ounce Cibarra chocolate. Gracias. Made for ZWT #8 Lively Lemon Lovelies.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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