"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Mole Recipe

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This recipe for Chicken Mole, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Aubin
Added: Saturday, June 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 decent sized chicken (Or two small ones)
2 T almonds
2 T onion
2 T toasted sesame seeds
1 Bay leaf
2 T raisins softened in hot water
2 Whole cloves
2 dried Ancho Chiles
3 peppercorns
4 dried Mulatto chiles
1/4 tsp anise seeds
3 dried pasilla chiles
1/4 tsp ground cinnamon
6 T vegetable oil
3/4 cup water
2 Oz Mexican Spice Chocolate (or 2 Oz Semi Sweet
Chocolate)
1 onion coarsely chopped
2 Garlic Cloves
4 tsp sugar or honey
1/8 tsp cinnamon
1 small tomato peeled
3 drops vanilla extract
1 T sugar or honey
1/2 slice white bread

Directions:
Directions:
Place chicken in large stew pot. Cover with spring water,
onion halves, bay leaf, 4 peppercorns and salt to taste.
Bring to a boil, reduce heat and simmer one hour.
When cool cut the legs into two pieces and the breasts
into 3 or 4 pieces.

Rinse chiles, pat dry. Fry in 3 T of oil for 5 minutes, turning
constantly. Drain on paper towels. Process chiles and
about 3/4 cup water in blender until pureed, adding more
water if needed. Press through a sieve to eliminate peel.
Process chopped onion, garlic and tomato in blender until
smooth.

Heat 1 T oil in a large pot or dutch oven. Stir bread, tortilla,
and almonds in oil until browned. Add browned bread
mixture, sesame seeds, raisins, cloves, 3 pepper corns,
anise seeds and cinnamon to onion mixture. Process
until pureed, adding about 2 T broth from chicken as
needed.

Add another 2 T oil to pot and add pureed mixture.
Stir over medium heat for 10 minutes. Add chile puree.
Cook and stir for 5 minutes. Gradually stir in 4 cups of
broth from chicken. Stir in chocolate and sugar until
dissolved, add salt to taste.Cover and simmer 1 hour
and 45 minutes. Uncover and cook 30 minutes longer
or until sauce thickens.Add chicken pieces and simme
30 minutes.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 to 1 1/2 hours
Personal Notes:
Personal Notes:
This one is complicated, but worth
the time... I usually serve it over white rice to sop up some
of the mole sauce. The lore says that the Bishop showed
up unexpectedly and the Nuns created this out of the
spices they had available and a hen that was in the barn.
This may be the best thing that the Catholics ever did.

 

 

 

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