Last updated 6/12/2012 1:13:53 AM. Recipe ID 42511. Report a problem with this recipe.
Title: Chicken mole
Categories: Chicken, Tex-mex
Yield: 4 Servings
2 c Boiling water
2 oz Dried Ancho chiles; rinsed,
1/4 c Sherry
1/3 c Raisins
6 sm Fresh tomatillos; husks
1 lb Plum tomatoes; halved
1/4 c Sesame seeds
1/4 c Shelled pumpkin seeds
1 ts Cinnamon
1/4 ts Cloves
2 Corn tortillas
14 oz Chicken broth; canned
1 tb Peanut or vegetable oil
1 md Onion; chopped
1 tb Minced garlic
1/4 c Whole natural almonds
2 ts Salt
2 oz Unsweetened chocolate
1 Whole chicken; cut up
1/2 ts Salt
1/4 ts Freshly ground pepper
Toasted shelled pumpkin
-seeds; for garnish
1. Make Mole Sauce: Pour boiling water over chiles in medium bowl.
Heat sherry in small saucepan; add raisins. Let both stand 20 minutes
2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut
side down on jelly-roll pan. Lightly coat with vegetable cooking
spray. Broil 12 to 14 minutes until skin is evenly charred; cool.
Peel plum tomatoes; transfer with tomatillos to blender.
3. Toast sesame seeds in medium skillet over medium-high heat,
stirring, 1 minute. Transfer to blender. Toast pumpkin seeds in same
skillet, until seeds pop. Transfer to blender. Add cinnamon and
cloves to skillet; toast 30 seconds to 1 minute, just until fragrant.
Transfer to blender. Puree mixture in blender until smooth, adding
some of the chicken broth. Pour into Dutch oven.Toast tortillas 2 to
3 minutes, until lightly browned in both sides; tear into small
pieces and set aside.
4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3
minutes. Add garlic and almonds and cook 2 minutes more. Transfer to
blender. Add soaked chiles and their liquid, raisins and sherry and
tortillas; puree until smooth. Add to Dutch oven with roasted tomato
mixture, remaining broth and salt. Bring to boil; reduce heat and
simmer partially covered, stirring occasionally, 30 minutes. Stir in
chocolate until melted. Makes 5 cups. (Can be made ahead. Cover and
refrigerate up to one week.)
5. Sprinkle chicken with salt and pepper. Heat a large skillet over
medium-high heat. Brown chicken on all sides, about 10 minutes;
discard drippings. Add 2 cups Mole Sauce. (Save any remaining for
another use.) Reduce heat; cover and simmer 30 minutes until chicken
is cooked through. Sprinkle with pumpkin seeds and serve with rice.
Cooking time: 40 minutes
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