| 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 |
sm |
Fresh tomatillos; husks removed |
| 1 |
lb |
Plum tomatoes; halved lengthwise |
| 1/4 |
c |
Sesame seeds |
| 1/4 |
c |
Shelled pumpkin seeds |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Cloves |
| 2 |
|
Corn tortillas |
| 14 |
oz |
Chicken broth; canned |
| 1 |
tb |
Peanut or vegetable oil |
| 1 |
md |
Onion; chopped |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Whole natural almonds |
| 2 |
ts |
Salt |
| 2 |
oz |
Unsweetened chocolate squares; chopped |
| 1 |
|
Whole chicken; cut up |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
|
|
Toasted shelled pumpkin seeds; for garnish |
|
|
Cooked rice |
INSTRUCTIONS
MOLE SAUCE
1. 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.
2. 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.
3. 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.
4. 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.)
5. 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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