Pollo Con Mole Poblano - Chicken in Mole Sauce

Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4 -5  lbs frying chicken, cut up in serving pieces (you can also use turkey or pheasant)
•  oil, for frying
• 1  bay leaf

• Mole Sauce

• 2  cups tomatoes, peeled and roughly chopped
• 3⁄4 cup green bell pepper, seeded and chopped
• 2  garlic cloves, peeled and minced
• 2  teaspoons salt
• 2  teaspoons sesame seeds
• 1 1⁄2 teaspoons chili powder (store bought, your own recipe or Chili Powder)
• 1 1⁄2 teaspoons light corn syrup (Karo)
• 1⁄4 cup  unsweetened cocoa
• 1⁄4 cup brown sugar
• 1⁄4 cup  chopped  almonds
• 1⁄4 cup raisins
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon  crushed red chili peppers or 1  pinch ground cloves

Directions

1. Heat a shallow layer of oil in a very large skillet, or use two skillets.
2. Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
3. While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
4. When chicken is done, drain broth and reserve.
5. Add 1 to 1 1/2 cup of broth to sauce.
6. Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.