Ole Mole Chicken
We have been going to Mexico for over twenty years and I have been tasting and comparing Moles everywhere I have gone since our first trip to Oaxaca. As a matter of fact the first meal I had in Mexico was Chicken Mole. I'll never forget getting in to Oaxaca really late tired and hungry. We sat down at the restaurant next to our hotel that was still open and I ordered Chicken Mole. The waiter kept trying to explain to me in Spanish, which I had zero knowledge of, that they were out of chicken. I kept saying 'That's OK no problem', not understanding a word he was saying. Eventually he gave up and put my order in. When it came out it was a couple of rolled up tortillas with a rich dark brown sauce over them. No chicken. I enjoy the complex tastes of this recipe. The flavors continue to come on long after you swallowed the last bite, but mostly I like to make it just to impress my buddies on poker night.
Ingredients:
3-4 Fresh Pasilla Peppers or Dried Poblano or Ancho
20 oz medium size canned tomatoes1 medium onion, quartered
6 cloves garlic
1 tsp cinnamon
1/2 cup raisins
1 Tbsp cumin
1 Tbsp fine ground coffee
1 Tbsp Chipotle seasoning
2 Tbsp sesame seeds
1/2 cup almonds
1 Tbsp coriander seeds
1 tsp cloves
2 oz unsweetened chocolate
2 cups chicken broth or water
salt and pepper to taste
12 Chicken Legs or Thighs
Vegetable oil for frying
1 cup prepared rice per person
Warmed tortillas
Remove stems and seeds from fresh pasillas and cut into pieces. If using dried, tear them into pieces. Add them to food processor with tomatoes, onions, garlic, cinnamon, raisins, cumin, coffee, and chipotle. Use a food mill or coffee grinder to grind sesame seeds, almonds,coriander, and cloves and add to food processor mixture. Puree until smooth.
Pour mixture into a saucepan, add chocolate and simmer for at least 20 minutes...the more you simmer it the better the flavors meld and the longer your be able to enjoy the smell! Remove from heat and set aside.
In a cast iron pot or dutch oven, brown the chicken on all sides in vegetable oil.
Once browned add the sauce to the chicken in the pot and add just enough chicken broth or water to cover the chicken, if necessary. Cover and simmer for 45 minutes or until chicken is tender. Salt and pepper to taste.
Serve with rice and warmed tortillas.
Note: The sauce is especially tasty if you make it the night before. Flavors improve with age on this recipe. This makes a large batch and any extra can be frozen - it keeps awesomely!
Ingredients:
3-4 Fresh Pasilla Peppers or Dried Poblano or Ancho
20 oz medium size canned tomatoes1 medium onion, quartered
6 cloves garlic
1 tsp cinnamon
1/2 cup raisins
1 Tbsp cumin
1 Tbsp fine ground coffee
1 Tbsp Chipotle seasoning
2 Tbsp sesame seeds
1/2 cup almonds
1 Tbsp coriander seeds
1 tsp cloves
2 oz unsweetened chocolate
2 cups chicken broth or water
salt and pepper to taste
12 Chicken Legs or Thighs
Vegetable oil for frying
1 cup prepared rice per person
Warmed tortillas
Remove stems and seeds from fresh pasillas and cut into pieces. If using dried, tear them into pieces. Add them to food processor with tomatoes, onions, garlic, cinnamon, raisins, cumin, coffee, and chipotle. Use a food mill or coffee grinder to grind sesame seeds, almonds,coriander, and cloves and add to food processor mixture. Puree until smooth.
Pour mixture into a saucepan, add chocolate and simmer for at least 20 minutes...the more you simmer it the better the flavors meld and the longer your be able to enjoy the smell! Remove from heat and set aside.
In a cast iron pot or dutch oven, brown the chicken on all sides in vegetable oil.
Once browned add the sauce to the chicken in the pot and add just enough chicken broth or water to cover the chicken, if necessary. Cover and simmer for 45 minutes or until chicken is tender. Salt and pepper to taste.
Serve with rice and warmed tortillas.
Note: The sauce is especially tasty if you make it the night before. Flavors improve with age on this recipe. This makes a large batch and any extra can be frozen - it keeps awesomely!
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