Mole Chicken

Mole Poblano 150 Image by: Mole Poblano 150 Author: Canadian Living

An intensely rich and complex sauce of chilies, seeds and chocolate, mole (pronounced moh-lay) sauce is the basis for mole chicken, turkey and cheese enchiladas. This recipe makes enough for two batches of Mole Chicken (see below) plus opportunities to use it to coat fish or pork chops.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2006

Ingredients

  • 4 ancho chilies
  • 3 chilies
  • 3 pastilla chilies
  • 3 guajillo chilies
  • 3 tablespoons lard
  • 5 cups boiling water
  • 1/3 cup pepitas (green pumpkin seeds)
  • 1/3 cup slivered almonds
  • 2 tablespoons sesame seeds
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon aniseed
  • 1/4 teaspoon cloves
  • 1/4 teaspoon pepper
  • 1 6-inch corn tortillas (or 1/3cup/75mL crushed tortilla chips)
  • 5 plum tomatoes chopped
  • 2 tablespoons golden raisins
  • 2 teaspoons salt
  • 1 oz Mexican chocolate coarsely chopped
  • 1 oz semisweet chocolate coarsely chopped

Method

Remove seeds and veins from ancho, mulato and pastilla chilies. In large heavy skillet, melt 1 tsp (5mL) of the lard over medium-high heat; fry chilies, turning often, until beginning to blister, about 1 minute. Transfer to large heatproof bowl; cover with boiling water and let stand for 30 minutes. Pour into blender; puree Transfer to bowl. (Do not clean blender)

In dry skillet, toast pepitas and almonds over medium heat, shaking pan often, until golden, about 4 minutes. Transfer to separate bowl. Repeat with sesame seeds, toasting for 2 minutes. Add to pepita mixture. In shallow Dutch oven, melt remaining lard over medium heat; fry onion, garlic, cinnamon, coriander, aniseeds, cloves and pepper, stirring often, until golden brown, about 5 minutes.

Tear tortilla into pieces. Add to Dutch oven along with tomatoes, raisins and pepitas mixture. Fry, stirring often, until tomatoes are softened, about 5 minutes. Stir in chili mixture and salt, and bring to boil. Reduce heat and simmer, uncovered and stirring often, until reduced to 7 cups (1.74 L), about 25 minutes.

Stir in chocolate until melted. Let cool slightly. In batches, puree in blender until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze up to 1 month.)

Mole Chicken:
Sprinkle 4 lbs (2 kg) bone-in chicken pieces with 1/2 tsp (2 mL) salt. In shallow Dutch oven, heat 1 tbsp (15 mL) lard or vegetable oil over medium-high heat; brown chicken, in batches. Drain off fat.

Pour 2 cups (500 mL) Mole Poblano over chicken; bring to boil. Reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 40 minutes. Sprinkle with 1 tbsp (15 mL) toasted sesame seeds. Makes 6 servings.

Nutritional facts Per serving: about

  • Sodium 227 mg
  • Protein 2 g
  • Calories 81.0
  • Total fat 5 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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