Chicken with Mole Sauce
- Ready In:
- 720hrs 30mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1 chicken, cut into 8 serving pieces
- 1 onion, quartered
- 4 cloves garlic, peeled,halved
- 6 sprigs fresh thyme
- 6 sprigs oregano
- 6 sprigs parsley
- 12 chiles guajillos, cleaned
- 3 ripe tomatoes, peeled
- 1⁄4 cup sesame seeds
- 1 tablespoon dried oregano
- 1 whole clove
- 1⁄2 teaspoon ground allspice
- 1⁄4 cup oil
- 1 small onion, quartered
- 8 cloves garlic, peeled
- 2 inches cinnamon sticks
- 1 plantain, peeled,chopped
- 1 ounce mexican chocolate
directions
- Place the chicken in a stew pot and add the onion, garlic, and herbs.
- Cover with water and bring to a boil.
- Cover, and simmer until tender, about 30 minutes.
- Meanwhile, remove the stems from the chile peppers.
- Cut them in half lengthwise and remove the seeds.
- Toast the chiles briefly in a hot skillet; do not overtoast.
- Place chiles in a small bowl and cover with hot water; set aside.
- Place the peeled tomatoes in a blender jar and pulse a few times.
- Toast the sesame seeds until just browned in the same skillet.
- Add to the tomatoes, along with the oregano, cloves, and allspice.
- Blend until smooth.
- Add oil to the skillet and fry the onion pieces for about 5 minutes.
- Add the garlic cloves and cinnamon stick and fry for 2 to 3 minutes.
- Remove with a slotted spoon and transfer to the blender jar.
- Fry the plantain for a few minutes, then transfer to the blender jar, along with the chiles and water.
- Blend until smooth.
- Strain the sauce and return to the skillet.
- Add the chocolate and season with salt.
- Stir 2 cups of the chicken broth into the sauce.
- Add the stewed chicken pieces and cook for about 20 to 25 minutes, uncovered.
- Mole sauce should be fairly thick.
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RECIPE SUBMITTED BY
Leta8076
United States
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