Free Recipe Chicken Mole, Lhj
Recipe Type: Free Chicken Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken Mole, Lhj Recipe
2 c Boiling water
2 oz Dried Ancho chiles; rinsed,
-seeds remove
1/4 c Sherry
1/3 c Raisins
6 sm Fresh tomatillos; husks
-removed
1 lb Plum tomatoes; halved
-lengthwise
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
-squares; chopped
1 Whole chicken; cut up
1/2 ts Salt
1/4 ts Freshly ground pepper
Toasted shelled pumpkin
-seeds; for garnish
Cooked rice
Chicken Mole, Lhj Preparation
1. Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat sherry in small saucepan; add raisins. Let both stand 20 minutes to plump. 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 (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : There are many variations of this national dish of Mexico. Our fiery version pairs wonderfully with chicken; the rich flavor also complements pork and turkey. The mole sauce may be made ahead of time. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #940 by abprice@wf.net <abprice@wf.net> on Dec 2, 1997
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