Good authentic mole is difficult to make it takes lots of ingrediants. But if you want to try it my Mother in Law is from Puebla, which is where mole orginated, and I have the recipe but find it difficult to get to my husbands liking.
4 Tbsp oil
1 Tbsp sunflower kernels
1/4 cup sesame seeds
1/2 tsp cumin seeds
1/2 tsp aniseeds
1 cup blanched slivered almonds
1/2 cup raisins
1/2 tsp dried oregano
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground coriander
1/3 cup chili powder
1 cup canned Italian tomatoes, drained, seeded, and chopped
2 medium onions, chopped
3 cloves garlic, minced
1 tsp salt
Freshly ground pepper
1 tortilla, torn into small pieces
3 cups chicken stock
2 ounces unsweetened baking chocolate, grated
4 whole chicken breasts, split
4 chicken thighs
4 chicken drumsticks
In a small skillet, heat 1 Tbsp of the oil over moderate heat and in it cook the sunflower kernels, sesame seeds, cumin seeds, aniseeds, and almonds, stirring constantly until the sesame seeds and almonds are golden, 2 or 3 minutes. Pur茅e the mixture in a food processor.
Add to the processor the raisins, oregano, cinnamon, cloves, coriander, chili powder, tomatoes, onions, garlic, salt, pepper, the tortilla, and 1/2 cup of the stock and pur茅e until smooth.
Transfer the pur茅e to a saucepan. Stir in the remaining 2-1/2 cups stock, bring the sauce to a simmer, and add the chocolate. Cook the sauce at a gentle simmer, stirring occasionally, to melt the chocolate.
While the sauce is simmering, rinse the chicken quickly in cold water and dry with paper towels. In a large casserole, heat the remaining 3 Tbsp oil over moderately high heat and in it saut茅 the chicken in batches until each piece is golden brown on all sides. Set the pieces aside on a plate as done.
Put the chicken and any accumulated juices in a flameproof casserole, placing the dark meat on the bottom. Pour the sauce over the chicken. Simmer, covered, until the chicken is tender, about 30 minutes.
Place the chicken on a warm serving platter. Pour the sauce over the chicken, garnish with the chopped fresh coriander, and serve.Any good chicken mole recipes?
I have made it from scratch but now I just buy the mole' in a jar at the store and follow the directions on the jar. They sell the red-brown and green mole's in a jar on the isle with the other Mexican foods at the supermarket.
Here, I posted a recipe earlier today : http://answers.yahoo.com/question/index;鈥?/a>
4 boneless skinless chicken breasts
1 teaspoon olive oil
2 green onions, finely chopped
1 clove garlic
1 teaspoon cocoa powder
1 teaspoon chili powder
1/2 teaspoon cumin, ground
1 (1 1/4 cup) can tomato puree (300 ml)
2 tablespoons raisins
1/4 cup water
2 tablespoons fresh coriander, chopped
Preheat oven to 400F.
Place the chicken breasts in a baking dish and set aside. In a large non-stick saucepan, heat the oil.
Add the green onions and garlic and saute over medium heat for 1 minute. Add the tomato puree, raisins, water and coriander and cook over low heat for about 10 minutes uncovered.
Pour the sauce over the chicken and bake for 30-45 minutes until chicken is cooked through.
If you want an easy suggestion- go to the supermarket and check the ethnic food aisle. They sell a jar of mole sauce already made. All you have to do is add the chicken and any extras. I've tried it before and it's good.
That Bayless recipe is great!, ah, but for a quick mole, buy a jar of Dona Maria, add some tomato sauce, chicken broth and sugar. Without these, it's kind of bitter and hideous.
The sauce and the broth will dilute the paste and the sugar will of course, sweeten it. Use according to taste. Enjoy!
Chicken with Mole
Ingredients -
1 Whole clove
1/2 teaspoon(s) Allspice, ground
11 clove(s) Garlic, 4 halved, 7 whole
1 Cinnamon stick
1/4 cup(s) Sesame seeds, toasted
1/4 cup(s) Vegetable oil
12 Guajillo chiles
to taste Sea salt
1 tablespoon(s) Oregano, dried
4 cup(s) Rice, cooked, for accompaniment
1 Chicken, cut into 8 serving pieces
2 Onions, 1 quartered, 1 sliced
6 Sprigs of fresh thyme, oregano and parsley
1 Plantain, peeled and chopped (optional)
1 ounce(s) Mexican or sweetened chocolate
1陆 cup(s) Tomato puree
Instructions
Place the chicken, quartered onion, halved garlic, and herbs in a large stew pot. Cover with water and bring to a boil. Cover and simmer until chicken is tender, about 30 minutes. Remove chicken and strain broth, reserving 2 cups.
Meanwhile, toast the chiles briefly in a hot skillet, being careful not to burn, cool, remove stems, shake out seeds, and break into large pieces. Transfer to a small bowl and cover with hot water; reserve.
In a blender or food processor, blend tomato puree, sesame seeds, oregano, and allspice, until smooth. Reserve. Heat oil in a skillet and fry the onion slices for about 5 minutes. Add the garlic cloves, clove, and cinnamon stick and continue frying for 2鈥? minutes. Remove spices with a slotted spoon, and add saut茅ed onion and garlic to the blender.
Fry the plantain for a few minutes and add to the blender with the toasted chiles and their soaking liquid. Blend until smooth, strain, and return to the stew pot. Add the chocolate and season with salt. Add reserved broth to the sauce and the stewed chicken. Cook for about 20 to 30 minutes uncovered. Serve chicken and sauce over white rice.
Chicken With Green Mole
GREEN MOLE SAUCE:
1 tb Vegetable Oil
1 md Onion, coarsely chopped
1 cl Garlic, crushed
1/8 ts Ground Cumin
1 Canned Green Chili
1/3 c Fresh Cilantro Leaves
1/4 c Fresh Parsley Leaves
1/4 c Shelled Sunflower Seeds
1 c Chicken Broth
1/2 c Water
2 ts Lime Juice
4 Chicken Breast Halves
Skin and bone chicken breast halves. Set aside. Preheat broiler. Lightly grease broiler-pan rack.
Prepare green mole sauce: Heat oil in medium skillet over medium heat. Add onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in food processor or blender along with chili, cilantro, parsley, sunflower seeds, broth, and water. Whirl until pureed (mixture will be slightly grainy). Return mixture to skillet; simmer, stirring occasionally, 20 minutes or until thickened. Stir in lime juice. Broil chicken 6 inches from heat for 3 minutes on each side or just until cooked through. Top with mole sauce.
Mole Poblano
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless chicken breasts
2 tablespoons vegetable oil
1 (15 ounce) can tomato sauce
1/2 cup picante sauce
4 teaspoons cocoa, unsweetened
1 teaspoon ground cumin
1 teaspoon oregano leaves, crushed
1/2 teaspoon garlic salt
dash gound cloves, nutmeg and allspice
Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain.
Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes.
Remove chicken to serving platter and keep warm. Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.
If you want to make your own mole:
Mole Sauce
2 T chili powder
20 whole blanched almonds
1/4 cup diced green tipped banana
1 t ground cinnamon
1 t salt
2 corn tortillas (provides for thickening of the sauce I presume)
2 T sesame seed
1 T pine nuts
1 oz semisweet chocolate (I just put 1/4 bag of semisweet chocolate chips in enough chicken broth to blend smoothly
Put the ingredients in a blender, blend until smooth and then pour over chicken that has been browned in a pot and cook until the chicken is tender. (I might put it on low and let it simmer for an hour or two). You will need to add water to the pot to make the sauce the right consistency
i think buy the mole in the store is the easy way but with the leftovers you can make the nex day enchiladas de mole use the chicken and shreddar use the mole like enchiladas sauce and rice for accompaniment
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