Mole de Pollo
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1 Chicken, cut into 8 pieces
2 Ancho chiles
2 Cascabel chiles
2 cups Chicken stock
2 cups Onion, 1/2 inch (1.2 cm) dice
3 Garlic cloves, minced
2 Cilantro sprigs
1 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1/4 cup Almonds, sliced
1/8 teaspoon Ground cloves
1/8 teaspoon Ground cinnamon
1/4 teaspoon Ground cumin
1/2 tablespoon Lard or shortening
4 tablespoons Chocolate, unsweetened, crushed
to taste Salt and white pepper
4 tablespoons Sesame seeds, toasted
Method:
Heat the oil over medium heat and brown chicken pieces on all sides. Remove chicken and reserve.
Rehydrate the dried chiles by simmering them in a small, covered pot of water for 10 minutes. Remove the chiles from the water and cool. Remove skins, stems, and seeds.
Place chiles, 1 cup (8 ounces, 235 ml) of stock, onion, garlic, cilantro, tomato, almonds, and spices in a blender and puree.
Heat the lard in a pan. Add the puree and simmer over low heat, for 5 minutes.
Add the remaining stock. Add the chocolate. Stir to incorporate.
Add the dark pieces of chicken and simmer until almost cooked, about 15 minutes.
Add the breast meat and continue to cook for an additional 15 minutes, or until all pieces of chicken are cooked. Correct seasoning.
Serve sauce over the chicken. Garnish with toasted sesame seeds.
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