Ingredients: |
Ingredients: 1 whole chicken for making soup, cut into pieces
2 yellow onions
one stalk of celery (use 4-6 stalks)
3 garlic cloves
bag or fresh carrots
chicken bouillon
freshly cracked black pepper
1 jar of Mole Bueno (yellow, glass jar)
Mexican chocolate, either Popular or Abuelita, grated
peanut butter, smooth or chunky, your preference
corn tortillas
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Directions: |
Directions:Select a large soup pot. Place the pieces of chicken in the pot and turn the heat to medium high. At no time should the pot be allowed to boil. This will make the chicken tough.
During this process, skim the scum off the top of the simmering liquid. After doing this a few times, add the garlic, onions, complete with skins, carrots, complete with skins, and celery, chicken bouillon and pepper.
Continue to skim. Adding the vegetables will results in darker patches to skim. Remove as much as you can. (Refrigerating or freezing will allow the fat to come to the surface and can be removed easily.)
As the chicken continues to simmer, and pieces are cooked through, remove the bones and place in roasting pan. Chop or cut the larger chicken pieces and return to broth. Roast the bones for 30-45 minutes. Add some of the broth to deglaze the pan. Add only the broth to the larger stock pot; discard the bones. Begin to remove larger onion pieces, carrots, celery. It can be strained.
Make sure the vegetables are removed. Separate the cooked pieces of chicken.
Add the bottle of Mole Bueno to the broth and stir to completely dissolve. Once this is done, add grated Mexican chocolate and peanut butter. Do this slowly and taste as you go. Season with salt and pepper to taste.
Mole Bueno has a slight kick but is not "hot." Add the cooked chicken pieces and make sure they are coated well.
Serve with Mexican rice and corn tortillas.
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