Chicken Mole
Ingredients
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3 pound
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chicken, broken down into pieces
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4 tablespoons
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vegetable oil
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3
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pasilla chiles
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3
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ancho chiles
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2 tablespoons
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water
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1 cup
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chicken stock
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1 large
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ripe tomato, blanched, peeled, seeded and quartered
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2 tomatillos
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husked, rinsed, peeled and quartered
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1 medium
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onion, minced
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4 cloves
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garlic, minced
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1/4 cup
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sesame seeds
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1/2 teaspoon
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coriander seeds
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4 tablespoons
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pumpkin seeds
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1/2 cup
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sliced blanched almonds
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1/2 cup
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raisins
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1/4 teaspoon
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ground cloves
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1 teaspoon
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ground cinnamon
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1/4 teaspoon
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black pepper
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2 ounces
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Mexican chocolate, chopped
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Cooking Instructions
In a heavy-bottom skillet over medium-high heat, toast sesame, coriander, pumpkin seeds and almonds. Remove from heat after toasting and reserve. In the same skillet, dry roast chilies until skin is blackened. Remove charred skin, seeds, and stems. Using a blender, puree roasted chilies with water. Set aside.
In a Dutch oven, heat oil over medium high heat. Working in batches, brown chicken 5 minutes on each side. Remove from pan and set aside.
Add chicken stock to medium sauce pan and bring to a boil, reduce to simmer. Add tomato, tomatillos, onions and garlic. Simmer for 10 minutes. Transfer to blender and add raisins, cloves, cinnamon, pepper, and chocolate. Puree mixture until smooth and set aside.
Pour tomato puree and chili purees into Dutch oven, add toasted seeds, and stir to combine. Heat over medium heat to a simmer. Return chicken and any juices to Dutch oven, nestling within the sauce until covered. Cook at a simmer for 40 to 45 minutes until chicken is cooked through.
Equipment List
