Chicken Mole, Lhj
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Tex-Mex | Chicken, Tex-mex | 4 | Servings |
INGREDIENTS
| 2 | c | Boiling water |
| 2 | oz | Dried Ancho chiles, rinsed |
| seeds remove | ||
| 1/4 | c | Sherry |
| 1/3 | c | Raisins |
| 6 | Fresh tomatillos, husks | |
| removed | ||
| 1 | lb | Plum tomatoes, halved |
| lengthwise | ||
| 1/4 | c | Sesame seeds |
| 1/4 | c | Shelled pumpkin seeds |
| 1 | t | Cinnamon |
| 1/4 | t | Cloves |
| 2 | Corn tortillas | |
| 14 | oz | Chicken broth, canned |
| 1 | T | Peanut or vegetable oil |
| 1 | Onion, chopped | |
| 1 | T | Minced garlic |
| 1/4 | c | Whole natural almonds |
| 2 | t | Salt |
| 2 | oz | Unsweetened chocolate |
| squares chopped | ||
| 1 | Whole chicken, cut up | |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| Toasted shelled pumpkin | ||
| seeds for garnish | ||
| Cooked rice |
INSTRUCTIONS
Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat sherry in small saucepan; add raisins. Let both stand 20 minutes to plump. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12 to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes; transfer with tomatillos to blender. Toast sesame seeds in medium skillet over medium-high heat, stirring, 1 minute. Transfer to blender. Toast pumpkin seeds in same skillet, until seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast 30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree mixture in blender until smooth, adding some of the chicken broth. Pour into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in both sides; tear into small pieces and set aside. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes. Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add soaked chiles and their liquid, raisins and sherry and tortillas; puree until smooth. Add to Dutch oven with roasted tomato mixture, remaining broth and salt. Bring to boil; reduce heat and simmer partially covered, stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5 cups. (Can be made ahead. Cover and refrigerate up to one week.) Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Brown chicken on all sides, about 10 minutes; discard drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.) Reduce heat; cover and simmer 30 minutes until chicken is cooked through. Sprinkle with pumpkin seeds and serve with rice. Cooking time: 40 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : There are many variations of this national dish of Mexico. Our fiery version pairs wonderfully with chicken; the rich flavor also complements pork and turkey. The mole sauce may be made ahead of time. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 442
Calories From Fat: 168
Total Fat: 19.8g
Cholesterol: 0mg
Sodium: 2810mg
Potassium: 984mg
Carbohydrates: 54.8g
Fiber: 10.9g
Sugar: 14.9g
Protein: 16.4g