| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | 1 | Servings | ||
INGREDIENTS
| 8 | Chicken breasts, skinned | |
| 32 | oz | Sesame seeds |
| 16 | oz | Fresh almonds, shelled |
| 8 | oz | Roasted peanuts, shelled |
| 4 | lg | Roma tomatoes |
| 12 | Cloves garlic | |
| 3 | Yellow onions | |
| 1 | Carrot | |
| 10 | Chilhuacle chilis | |
| 6 | Pasilla chilis | |
| 3 | Guajillo chilis | |
| 3 | Cinnamon sticks | |
| 4 | Cloves | |
| 1 | tb | Oregano |
| 8 | oz | Red chili powder |
| 2 | oz | Sugar |
| 4 | oz | Vegetable oil (soy or canola oil recommended) |
| 8 | c | Chicken broth (up to 10) |
| Salt and black pepper to taste |
INSTRUCTIONS
This is the recipe for a meal that I have enjoyed several times at the Marvelous "Cafe Poca Cosa" located in the historic downtown Santa Rita Hotel in Tucson, Arizona. The Chef-proprietor , Suzana Davila, is preparing a cookbook that will soon be published and will feature her many outstanding recipes. If you are ever in Tucson, DO NOT fail to dine at her cafe! The atmosphere and cuisine are a GREAT dining experience. 1. Clean the chicken breasts and place them in a large pot with enough water to yield a gallon of chicken broth. The mole ingredients will absorb quite a bit of liquid. 2. Cut up the carrot, one onion, one garlic clove. Add these as well as salt and black pepper to taste in the stew pot. 3. Cook for 20 minutes at medium high heat, being sure that the liquid bubbles but not at a rolling boil. 4. Spoon out the chicken breasts and place to the side to cool. After the chicken has cooled, pull the meat from the bones and reserve in the refrigerator. 5. Pour about half of the vegetable oil into a large saute pan. Mix in the sesame seeds, almonds and peanuts. Brown these until golden. An alternate method would be to place the seeds and nuts on a sheet pan and roast in the oven, turning once for 10 minutes. Reserve the nuts. 6. Roast the peppers, one onion, tomatoes and garlic on a grill or under the oven broiler until the skins of all are lightly charred. Take the vegetables and begin to mix them in a food processor with the seeds and nuts. 7. In a large, dry saute pan, cook the red chili powder with the cinnamon, cloves and oregano. Place the browned seasonings in a holding dish. Take the remaining onion, cut it up and place it in the large saute pan with the remaining oil. Slowly add the mixture from the food processor and the reserved seasonings. 8. Cook over medium heat for 20 minutes, adding chicken broth to create a loose but thick consistency. Add sugar, and stir additional chicken broth into the mixture. Add shredded chicken breast. Serve with tortillas, rice and ranchero beans. NOTE: This recipe is for 8 to 10 diners. If you are serving fewer, the Mole will keep in the refrigerator for future use. This is a meal that requires the ingredients and careful preparation of them. The result should be a huge success. Good Luck from the Sonoran Desert "Old Pueblo" of Tucson. Tom Benton Posted to Recipe Archive - 19 Jan 97 by ted by: [email protected] on Sun, 19 Jan 9.
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