Best Chicken In Oaxacan Green Mole With White Beans Recipes

Green Pipiân Mole with Chicken image

Provided by Sergio Remolina

Yield Makes 4 servings

Number Of Ingredients 19

Mole:
1 cup pumpkin seeds
1 cup vegetable stock or canned vegetable broth
1 pound tomatillos, husked, rinsed, and quartered
2 fresh epazote leaves
1 fresh hoja santa leaf (root beer leaf)
2 leaves romaine lettuce
8 sprigs fresh cilantro
2 fresh serrano chiles, chopped
1/4 medium onion, chopped
1 clove garlic
1/8 teaspoon whole cumin seeds
3 teaspoons canola or vegetable oil
Kosher salt
The finished dish:
4 cups cooked white rice
2 cups steamed chayote or zucchini
2 cups steamed green beans
4 poached skinless, boneless chicken breasts

Steps:

Make the mole:
In a sauté pan over moderate heat, toast the pumpkins seeds, stirring frequently and being careful not to burn them. Transfer to a small bowl to cool. Once cool, reserve about 1/4 cup of pumpkin seeds for garnish, then transfer the remaining seeds to a blender and add enough vegetable stock to cover by 1 inch. Blend on high until smooth. Transfer the mixture to a bowl and clean the blender.
Place the tomatillos, epazote, hoja santa, romaine, cilantro, chiles, onion, garlic, and cumin in a blender, in that order, and blend well. If more liquid is needed, add water or broth, 1 tablespoon at a time.
In a deep skillet over high heat, heat the oil until shimmering then carefully add the tomatillo mixture and fry, stirring constantly and adding broth or water as needed to achieve a sauce-like consistency, for 1 to 2 minutes.
Remove the skillet from the heat and add the pumpkin seed mixture. Mix well, then season to taste with salt.
To serve:
Divide the rice, chayote or zucchini, green beans, and poached chicken among 4 plates. Coat the chicken with the mole, garnish with the reserved pumpkin seeds, and serve.
DO AHEAD: Leftover mole can be stored in an airtight container for 3 days in the refrigerator. Or, if frozen properly in an airtight container and wrapped in plastic and then aluminum wrap, it can be held for up to 4 months in the freezer.

Chicken in Oaxacan Green Mole with White Beans image

Number Of Ingredients 20

2 cups with small white beans
4 skinless chicken leg with thighs attached, on the bone
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 medium (about 6 ounces) white onion, cut into chunks
6 cloves garlic (large), peeled
1 carrot, scrubbed and cut into chunks
1/4 teaspoon crushed red pepper
1/2 pound fresh tomatillos, husked, rinsed, and quartered
3 large jalapeño peppers (3 ounces), seeded, veins removed, and chopped
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 tablespoon vegetable oil
3/4 cup loosely packed flat-leaf parsley
3 sprigs , (6-inch) epazote, leaves only, or 1 teaspoon dried epazote
2 medium size hoja santa leaves, torn into pieces (or 1/2 cup loosely packed fresh cilantro sprigs)
2 tablespoons masa, harina, (flour for corn tortillas)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1/2 teaspoon sugar, or more is sauce is too tart

Steps:

1. Prepare the beans and reserve. Put the chicken into a large saucepan. Add the broth, 1 cup of water, half of the onion, half of the garlic, the carrot, and the crushed red pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, until tender, 30 to 35 minutes. Remove the chicken pieces to a bowl and cover to keep moist. Pour the cooked broth through a strainer into a bowl and reserve for the sauce. Discard the debris. 2. In a blender or food processor, blend the tomatillos, jalapeños, cumin, allspice, cloves, the remaining half of the onion, and the remaining garlic. Add 1 cup of the chicken broth, and blend until smooth. 3. In a large saucepan, heat the oil until it shimmers. Slowly pour in the tomatillo mixture (so it won't splatter), and cook, stirring frequently, 5 minutes. 4. In the same blender jar, blend the parsley, epazote, hoja santa, masa, salt, pepper, and sugar with 1/2 cup of the cooked chicken broth. Purée the mixture until smooth, and pour into the pan with the sauce. Cook over low heat, stirring frequently to prevent sticking, 20 minutes. Add the cooked chicken and the white beans. Simmer, partially covered, 10 to 15 minutes to heat through and blend flavors. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Oaxacan Chicken Mole image

Provided by Lennie

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breast halves
3 1/2 teaspoons chili powder, divided
1 1/2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (14 ounce) can stewed tomatoes, with juices
1/4 ounce unsweetened chocolate

Steps:

Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste.
In a heavy skillet that comfortably holds both breasts, heat the oil over mediium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
Taste sauce; add salt and pepper if desired.