Chicken Mole
Serves: 4
Ingredients:
4 chicken leg quarters
2 tbsp MLG Poultry Rub
3 cups chicken broth
2 tbsp canola oil
1 jar Doña Maria Mole
1 cup peanut butter, creamy
MLG Poultry Rub:
1 tbsp garlic salt
1 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp paprika
1/4 tbsp black pepper
MLG Poultry Rub Method:
Make the rub by combining all the rub ingredients in a bowl and mix well.
Method:
Pour the chicken broth into a saucepan and bring it to a boil.
Empty the jar of mole paste and peanut butter into an 11.75 x 9.5 x 2.5-inch disposable foil pan.
Pour the hot broth over the mole and peanut butter to dissolve it.
Help the mole and peanut butter dissolve by working it with a fork or spoon. Don’t worry if not all of it dissolves; it will during the cooking process.
Set up the grill for indirect heat.
Coat the chicken with the oil and season with the rub.
Add a chunk or two of hard wood (I used red oak) to the charcoal and directly grill the chicken over the coals for a few minutes until you get some grill marks. The chicken will not be thoroughly cooked on the inside.
Place the foil pan filled with the mole sauce on the cool side, opposite the charcoal coals.
Submerge the chicken in the mole sauce.
Close the lid and manage the cooking chamber temperature to 350 to 400 degrees F.
Rotate and flip the chicken every 15 minutes.
Chicken is done after 1 hour or when it reaches an internal temperature of 165 degrees F.
Notes:
Sauce consistency is up to you. Add more chicken broth or water if the sauce gets too thick. You may also use regular oak, mesquite, hickory, or any fruit woods for this recipe. Optional: Serve chicken with rice, pouring the mole sauce over everything. Top the chicken with sesame
seeds and make some corn tortillas while the grill is still hot.
0 comments:
Post a Comment