ole' mole chicken

Recipe by chia2160
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast the sesame seeds in a small, hot frying pan until golden brown, watch them closely.
  • Remove from pan.
  • Put almonds in pan and toast them to a golden brown.
  • Don't cheat on these steps, the golden brown color imparts a lot of flavor.
  • Remove from pan.
  • Put the chili in the pan and heat until it is softened well.
  • Remove from pan.
  • 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.
  • Rinse the chicken, pat dry, and place on top of the mix.
  • Pour in tomatoes.
  • Pour in 2 cups water.
  • Mix tomato paste and tequila, pour over the chicken.
  • Cover and cook at 325 for 2 hours.
  • Check every 20 minutes to make sure there is still liquid in the pot.
  • When chicken is tender, remove it to a plate.
  • Remove cinnamon stick and the stem of the chile.
  • Put the rest of the mix in a food processor and chop it up until it is smooth.
  • Add the chocolate and pulse it twice.
  • Wait a few minutes for the chocolate to melt from the heat of the mix.
  • Then whirl the mixture a few more times until well blended.
  • Remove the skin and shred the chicken into a large serving dish.
  • Pour the mole sauce over it.
  • Prepare to enter heaven.
  • Serve with corn tortillas and more tequila.
  • Cooked chayote squash makes a nice accompaniment.
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