When going into the pot, the mass list of ingredients seems like a hodge podge. Raisins, almonds, chicken stock, chocolate, chicken, anise, chili peppers; they all seem like the ingredients to a really weird cake more than a Hispanic entree. But then when the sauce is at a rolling boil the flavors just meld and the taste is just out of this world.
When I make a chicken mole I tend to make enough to feed a crowd, mostly due to fact that once made,the chicken can be shredded and placed in warm tortillas and be served as enchiladas on a later date.
Chicken Mole
10 chicken breast, boneless skinless
4 cloves garlic, finely chopped
3 medium tomatoes, peeled seeded and finely chopped
3 jalapeno peppers, seeded and finely chopped
2 medium onions, coarsely chopped
1/2 cup raisins
1/4 cup ground almonds
2 tablespoons chili powder
2 tablespoons sesame seeds
1 teaspoon anise seeds
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon coriander
1/4 teaspoon black pepper
3 1/2 cups chicken stock
1 square unsweetened chocolate
2 tablespoons olive oil
In a blender or food processor combine the garlic, tomatoes, peppers, onions, raisins, almonds, chili powder, sesame and anise seeds, salt, cinnamon, cloves, coriander and pepper. Process until the mixture forms a paste.
In a large saucepan combine the paste and 3 cups of chicken stock and mix well. Place over high heat until boiling then reduce and simmer for 10 to 15 minutes, until smooth. Stir in chocolate until it melts. Set aside
In a large skillet heat oil, and add the chicken cook for about 10 minutes or until chicken has browned place the cooked chicken in the mole mixture. Add the remaining stock to the sauce. Cover and cook for 30 minutes on a low simmer or until the chicken is no longer pink.
Remove the chicken to a large casserole. Pour the sauce over the chicken and place in a 325* oven and bake 25 to 35 minutes or until heated through.
Serve immediately.
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