Chicken In Mole Sauce From Puebla Recipes

CHICKEN IN MOLE SAUCE

Steps:

• Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
• Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
• Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
• Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

CHICKEN IN MOLE, PUEBLA STYLE

Steps:

• In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
• Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
• Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
• Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.

CHICKEN IN MOLE SAUCE FROM PUEBLA

Steps:

• 1. Prepare the mole poblano at least one day ahead. Cover and refrigerate. About 1 hour before serving, bring the sauce to room temperature. 2. Preheat oven to 350°. Line a baking sheet with foil. Trim all excess fat and skin from the chicken. Season lightly with salt and pepper. Heat about 3 tablespoons oil in a large nonstick skillet over medium heat. Cook the chicken, in batches, about 3 minutes per side or until lightly browned on the outside, but not cooked through. As each browns, put it on the baking sheet in a single layer. 3. When all the chicken is done, cover the baking sheet with foil and bake until the chicken is tender and cooked completely through, about 35 to 45 minutes. 4. Meanwhile, in a small skillet, over medium heat, toast the sesame seeds, stirring, until aromatic and just starting to brown, 2 to 3 minutes. Reserve. 5. About 20 minutes before the chicken is done, bring the mole sauce to a boil over medium heat, then reduce the heat to low, cover and simmer, stirring frequently to prevent scorching, until ready to serve. If the sauce is too thick, thin with hot chicken broth to the consistency of gravy. 6. To assemble, put 1 chicken quarter on each of 4 dinner plates. Pour the sauce equally over each serving, letting it pool onto the plate. Sprinklewith toasted sesame seeds. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUEBLA STYLE CHICKEN MOLE

Steps:

• Bring 800 ml water to boil and add chicken fillets. Simmer till just stiffened. Remove chicken and cover to prevent their drying out. Reserve the resulting chicken stock.
• Heat oil in large saucepan and fry mole paste till fragrant. In a blender or food processor, combine onion, garlic, tomato, banana and sugar. Add this paste to the mole in the pan. Stir and simmer over low heat for 3 minutes.
• Add 3 cups chicken stock, cover and cook over low heat for 15 minutes, till mixture thickens to a creamy consistency. If too thick, add a little more stock. Taste for chili heat: if it's too hot, add extra sugar or blended tomato.
• Meanwhile, dry fry sesame seeds in a pan till golden brown and fragrant. Add chicken pieces to the sauce, heat through and serve sprinkled with sesame seeds.

CHICKEN IN MOLE SAUCE FROM PUEBLA

Steps:

• 1. Prepare the mole poblano at least one day ahead. Cover and refrigerate. About 1 hour before serving, bring the sauce to room temperature. 2. Preheat oven to 350°. Line a baking sheet with foil. Trim all excess fat and skin from the chicken. Season lightly with salt and pepper. Heat about 3 tablespoons oil in a large nonstick skillet over medium heat. Cook the chicken, in batches, about 3 minutes per side or until lightly browned on the outside, but not cooked through. As each browns, put it on the baking sheet in a single layer. 3. When all the chicken is done, cover the baking sheet with foil and bake until the chicken is tender and cooked completely through, about 35 to 45 minutes. 4. Meanwhile, in a small skillet, over medium heat, toast the sesame seeds, stirring, until aromatic and just starting to brown, 2 to 3 minutes. Reserve. 5. About 20 minutes before the chicken is done, bring the mole sauce to a boil over medium heat, then reduce the heat to low, cover and simmer, stirring frequently to prevent scorching, until ready to serve. If the sauce is too thick, thin with hot chicken broth to the consistency of gravy. 6. To assemble, put 1 chicken quarter on each of 4 dinner plates. Pour the sauce equally over each serving, letting it pool onto the plate. Sprinklewith toasted sesame seeds. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.