Chicken Mole
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Rich chocolate distinguishes this national dish of Mexico. Cook chicken and sauce a day ahead, if desired. Chicken can be served in whole pieces or boned, skinned, and cut into chunks. Serve with fresh cooked vegetables and rice.
INGREDIENTS
2 broiler-fryed chickens, about 3-pounds each, cut into pieces
4 to 6 cups hot cooked rice
1 large onion, sliced
3 whole cloves garlic
1 (14-ounce) can regular-strength chicken broth
2 tablespoons fresh cilantro, choppedPlace all chicken but breasts in a 5-quart kettle. Add onion, garlic and chicken broth. Cover and simmer for 25 minutes. Cut whole breasts in half and add to kettle; continue to simmer, covered, for 20 minutes or until thigh meat is no longer pink near bone when slashed.
Lift chicken from broth; set aside to cool slightly; leave whole or pull off and discard skin and bone. Cut each breast into 3 pieces; cut other large pieces into same size as breast meat pieces, if desired.
Pour broth through a wire strainer and reserve; discard vegetables. Skim off fat and discard. Measure broth; if less than 3 cups, add water, if more than 3 cups, boil to reduce. If made ahead, cover and chill chicken and broth separately.
Heat Mole Sauce to simmering. Add chicken and simmer until meat is hot. Transfer meat to serving dish and sprinkle with coriander. Pour remaining sauce into a bowl. Serve meat and sauce over hot cooked rices; accompany with vegetables.
Makes 6 servings
MOLE SAUCE
IN A BLENDER WHIRL UNTIL SMOOTH:
2 Pasilla chilies
20 whole blanched almonds
1/4 cup diced green-tipped banana
1 teaspoon each ground cinnamon and salt
2 corn tortillas, torn in pieces
2 tablespoons sesame seed
1 tablespoon pine nuts
Enough reserved chicken broth to blend smoothly.Pour sauce into pan; add remaining broth, 6 tablespoons butter, and 1-ounce semi-sweet chocolate. Heat to simmering over medium heat, stirring. (If made ahead, cover and refrigerate as long as 1 week; then reheat.
FRESH VEGETABLE CONDIMENTS: Place each of the following in individual small dishes, cover and chill if done ahead.
4 medium-size tomatoes, chopped
1 cup fresh cilantro or parsley
4 green onions, thinly sliced
1-1/2 cups thinly sliced radishes
1/3 cup seeded and chopped canned California green chilies
3 limes, cut into wedges
1/4 cup sesame seed