Puebla Style Chicken Mole
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 kg chicken fillets (breast or thigh)
- 29.58 ml oil
- 44.37 ml mole
- 1 small onion, quartered
- 1 garlic clove
- 3 tomatoes, peeled
- 1 banana, small and ripe
- 7.39 ml sugar
- salt
- 29.58 ml sesame seeds
directions
- Bring 800 ml water to boil and add chicken fillets. Simmer till just stiffened. Remove chicken and cover to prevent their drying out. Reserve the resulting chicken stock.
- Heat oil in large saucepan and fry mole paste till fragrant. In a blender or food processor, combine onion, garlic, tomato, banana and sugar. Add this paste to the mole in the pan. Stir and simmer over low heat for 3 minutes.
- Add 3 cups chicken stock, cover and cook over low heat for 15 minutes, till mixture thickens to a creamy consistency. If too thick, add a little more stock. Taste for chili heat: if it's too hot, add extra sugar or blended tomato.
- Meanwhile, dry fry sesame seeds in a pan till golden brown and fragrant. Add chicken pieces to the sauce, heat through and serve sprinkled with sesame seeds.
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RECIPE SUBMITTED BY
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