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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mole Sauce with Chicken Recipe

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This recipe for Mole Sauce with Chicken is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 large onion
6 garlic cloves
10 Guajillo peppers (seeds removed)
4 plum tomatoes
1 stick cinnamon
5 black peppercorns
1 T oregano
3 T Sesame Seeds
1 Plantain
2 T raisins
1 T cane sugar
1/4 C slivered almonds
2 C chicken broth
3 Oz mexican cocoa (chocohuate)
10 to 12 pcs chicken thighs
Rice to serve
Directions:
Directions:
1) Roast the tomatoes and peppers along with the onion and garlic, in a 350º F oven til nicely browned . Wrap the plantain in foil and roast in the same oven.
2) Roast the cinnamon , peppercorns, oregano, sesame seeds, and slivered almonds in a pan over medium heat.
3) Place peppers and tomatoes in a pan with a quart of water and simmer til softened. Put the peppers and tomatoes and one cup of the liquid in a blender. Add the cinnamon , peppercorns, oregano, sesame seeds, plantain, raisins, cane sugar, slivered almonds, onion, garlic and chicken broth. Puree!!
4) Warm this sauce in a pot, and melt in the chocolate, make sure the sauce is nicely blended.
5) Brown the chicken thighs in oil. Place in the pot or casserole dish with the Mole and cover and cook in the oven at 325ºF for 30 minutes.
6) Serve over rice.

Enjoy, you just saved yourself a plane ride.
Personal Notes:
Personal Notes:
I was first introduced to Mole Sauce in 1973 when Mark, Lori, Lyse and I were visiting Mexico. (Same trip produced Mark's recipe for Sopa de Lima). The key to the Mole flavor is the Roasting of the ingredients prior to blending.

 

 

 

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