Chicken Mole

Mole is one of my boyfriend’s favorite Mexican meals so I decided to make it and surprise him! I love that this meal compiles so many different ingredients which are all natural and healthy for you. Unlike my other mole blog post, this mole isn’t sweet and it is the one I prefer!

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Ingredients:

  • Salt
  • 16 assorted chicken pieces, bone in and skin on
  • 1 pound tomatoes
  • 2 large white onions halved, divided
  • 8 cloves garlic, unpeeled, plus 4 cloves, peeled
  • 1/2 pound ancho chile
  • 1/4 pound guajillo chile
  • 3 tablespoons corn oil, divided
  • 1 tablespoon dried Oaxacan marjoram
  • 4 whole cloves
  • 8 black peppercorns
  • 1 to 2 inches Mexican canela
  • 4 tablespoons brown sesame seeds
  • 2 ounces peanuts, roasted and unsalted

Directions:

  1. In a large stockpot, bring salted water to a boil. Add 1 halved onion and the 4 peeled cloves of garlic.
  2. When the water is at a fast boil, it is time to add the chicken pieces. Reduce the heat to medium and let the chicken cook until done, about 25 minutes (it will be floating on top).
  3. Check for doneness, remove and reserve. Strain the broth and reserve for the mole.
  4. On a flat griddle over medium-high heat, dry-roast the tomatoes, 2 onion halves and 8 cloves unpeeled garlic, about 15 minutes. The garlic will be ready sooner-when it shows brown spots, remove. Set tomatoes, onion, and garlic cloves aside.
  5. Remove the stems, seeds and veins from the chilies. Dry-roast the chilies on the griddle.
  6. Heat 4 cups of water in a glass measuring cub for 5 minutes.
  7. Transfer chilies to soak in hot water, no more than 15 minutes.
  8. Heat 1 1/2 tablespoons oil in a skillet and saute the peanuts. When golden, add the sesame seeds, canela, peppercorns, cloves and oregano. Remove from the heat.
  9. Transfer the chilies into the blender and add enough water to blend. Add peanuts, sesame seeds, canela, peppercorns, cloves, and oregano to blender and process until smooth, strain and set aside.
  10. Heat the remaining 1 1/2 tablespoons oil in a large sauce pan set over medium-low heat and pour the chilie blend over the oil. Fry for 5 to 10 minutes.
  11. Meanwhile, shred the chicken into small pieces.
  12. Blend the roasted tomatoes, onions and garlic and pass through a sieve. Stir into the chilie paste and let the mole simmer until thickened and reduced by 3/4.
  13. Add 1 1/2 cups reserved chicken broth, shredded chicken and salt to taste.
  14. Let the sauce simmer, stirring occasionally.
  15. Serve with tostadas or rice.
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