Chicken and Mole
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Recipe courtesy of John Galindo
Traditional moles can take hours to make. This recipe is a more simplified, modern take on the dish.
Fairly difficult
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PrintIngredients
For 6 Person(s)
Recipe
- 4 dried passilla chilies
- 4 dried ancho chilies
- 1 whole chicken, cut into 8 pieces
- 3 cups chicken stock, divided
- 2 tablespoons lard
- 1 cups blanched almonds
- 2 tablespoons sesame seeds
- 1/4 cups peanut butter
- 1 large onion, cut into small dice
- 2 cloves garlic, minced
- 1 flour tortilla, chopped and crumbled
- 1/8 teaspoons ground cloves
- 1/8 teaspoons cinnamon
- 1/2 teaspoons ground coriander
- 1/4 teaspoons ground anise
- 1/2 cups raisins
- 3 small tomatoes, peeled, seeded and chopped
- 2 chipotles in adobo, seeded
- 3 tablespoons vegetable oil
- 1 tablespoons Nutella
- 1 tablespoons kosher salt, plus more to taste
Chicken and Mole Directions
- Soak the pasilla and ancho peppers in warm water for 30 to 60 minutes then remove the stems and seeds.
- Place the chicken pieces in a braiser and cover halfway with stock, using about 2 cups. Lightly salt the chicken pieces, cover the pot and cook on medium-high heat until the chicken is almost cooked through—about 20 minutes. Drain the stock and reserve it.
- Pat the chicken dry—taking off as much moisture as possible from the skin.
- Heat the lard in a sauté pan and brown the chicken pieces. Place the browned chicken back into the pot and keep warm, off of the heat.
- In a second sauté pan, toast the almonds and sesame seeds then combine in a blender or food processer with the peanut butter, onion, garlic, tortilla, spices, raisins, tomatoes and pasilla, ancho, and chipotle chilies, pulsing to a puree.
- Heat the vegetable oil in the same pan used to brown the chicken, then add the puree and cook over medium-high heat for about 5 minutes—stirring constantly. Add the reserved chicken stock, Nutella and salt and simmer until all the ingredients are well combined—about 5 minutes.
- Pour the sauce over the chicken pieces in the large pot, cover and cook at a simmer for another 45 minutes—stirring occasionally. A nice nappe consistency is desired (the sauce should coat the back of a spoon)—if the sauce is too thick, add a little water or canned stock.
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