ole' mole chicken

Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

from the chef2chef website, this made a great last minute dinner when we had unexpected guests. i served this with tortillas, beans and rice, and a corn salad.

Ingredients Nutrition

Directions

  1. Toast the sesame seeds in a small, hot frying pan until golden brown, watch them closely.
  2. Remove from pan.
  3. Put almonds in pan and toast them to a golden brown.
  4. Don't cheat on these steps, the golden brown color imparts a lot of flavor.
  5. Remove from pan.
  6. Put the chili in the pan and heat until it is softened well.
  7. Remove from pan.
  8. In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chile powder, coriander, cloves, anise seeds, cinnamon, chile, almonds and sesame seeds.
  9. Rinse the chicken, pat dry, and place on top of the mix.
  10. Pour in tomatoes.
  11. Pour in 2 cups water.
  12. Mix tomato paste and tequila, pour over the chicken.
  13. Cover and cook at 325 for 2 hours.
  14. Check every 20 minutes to make sure there is still liquid in the pot.
  15. When chicken is tender, remove it to a plate.
  16. Remove cinnamon stick and the stem of the chile.
  17. Put the rest of the mix in a food processor and chop it up until it is smooth.
  18. Add the chocolate and pulse it twice.
  19. Wait a few minutes for the chocolate to melt from the heat of the mix.
  20. Then whirl the mixture a few more times until well blended.
  21. Remove the skin and shred the chicken into a large serving dish.
  22. Pour the mole sauce over it.
  23. Prepare to enter heaven.
  24. Serve with corn tortillas and more tequila.
  25. Cooked chayote squash makes a nice accompaniment.

Reviews

(2)
Most Helpful

This is a mild, complex flavored mole. It is not difficult to make and is a very nice homey dish.

Salesgirl March 09, 2004

Delicious and very easy to make. The only thing that is bad about this dish is that you have to wait 2 hours to enjoy it. I served it with tortillas, rice, and some lovely tequila to sip.

Khavasutra January 28, 2005

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