Chicken Mole
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Laura poached the chicken breasts, placed on a bed of rice and then poured the mole over top at serving time.
Ingredients
  • 1 chicken (3-4 pounds) cut into pieces (Laura used boneless breasts)
  • 5 black peppercorns
  • kosher salt
  • ½ c sesame seeds
  • 5 whole cloves
  • 1 cinnamon stick
  • ½ t anise seeds
  • ¼ t coriander seeds
  • 6 dried quajilo chile peppers
  • 4 dried ancho chile peppers
  • 6 T canola oil
  • ¼ c raisins
  • ¼ c whole almonds
  • ¼ c hulled pumpkin seeds
  • 2 6 inch tortillas torn into pieces
  • 1 2.7 oz. disk of Mexican chocolate, broken into pieces
  • pinch of sugar
Instructions
  1. Place chicken and peppercorns in large pot, cover with water and season with salt.
  2. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes.
  3. Transfer the chicken to a large plate and set the cooking liquid aside.
  4. Toast the sesame seeds in a dry skillet over medium heat, tossing until golden, about 5 minutes.
  5. Set aside 2 T for garnish and transfer the rest to the blender.
  6. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes.
  7. Add to the blender.
  8. Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the canola oil and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes.
  9. Add to the blender along with oil from the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes.
  10. Add to the blender along with the oil from the skillet.
  11. Add the softened chilies and puree, pouring 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
  12. Heat the remaining 2 T canola oil in a large pot over medium heat, Add the chile sauce and fry, stirring until thickened, 5 to 6 minutes.
  13. Add 4 c of the reserved chicken cooking liquid and simmer until the sauce starts to thick, about 20 minutes.
  14. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes.
  15. Add the sugar and season with salt.
  16. Add the chicken pieces to the sauce and warm through over low heat.
  17. Garnish with reserved sesame seeds.
Recipe by Food Musings at http://foodmusings.ca/food-celebrations/chicken-mole-bikinis-margaritas-pt-3/