Best Pollo Con Mole Recipes

POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE

Steps:

• Heat a shallow layer of oil in a very large skillet, or use two skillets.
• Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
• While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
• When chicken is done, drain broth and reserve.
• Add 1 to 1 1/2 cup of broth to sauce.
• Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.

MOLE VERDE CON POLLO

Steps:

• Fry chicken in animal fat, until lightly browned.
• In a food processor blend cloves, peppers, pepper and tomatillos. Add mix to fried chicken and add 2 cups of water. Cook for 40 minutes.
• Just before serving add the epazote, parsley and hierba santa, which have been previously blended in a food processor with a little water, so they stay bright green.
• Cook for 5 minutes more and remove from heat. The sauce should not be thick.
• Serve with white rice on the side.

SOLEDAD'S TAMAL OAXAQUENO DE MOLE CON POLLO

Steps:

• Place chicken, garlic, and peppercorns in a medium stockpot. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat, and simmer until cooked through, 35 to 45 minutes. Strain through a fine mesh sieve, reserving liquid. Let chicken stand until cool enough to handle. Remove meat, and shred into bite-size pieces; set aside. Discard skin and bones.
• If banana leaves are thick and not supple, they need to be steamed: Pour a couple of inches of water in a large pot, and bring to a boil, then reduce to a simmer. Roll banana leaves loosely, and arrange in a steamer basket. Place basket over water, cover, and steam leaves until pliable, about 30 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, combine masa, 1/2 cup reserved chicken-cooking liquid (freeze remaining liquid for another use), salt, and shortening, and beat on medium until light and fluffy, 3 to 5 minutes; set aside
• Place a 12-inch piece of banana leaf on a flat work surface (if leaves are smaller, you can use a few to create one larger surface). Spread a very thin layer of the masa mixture (about 1/4 inch thick) over the banana leaf, leaving a 1-inch border. Place 1/2 cup of shredded chicken in center of the masa. Pour 1/4 cup mole over chicken. Fold edges up and over to enclose filling and form a packet. Repeat with remaining leaves, masa, chicken, and mole (reserve 1 1/2 cups mole for serving).
• Bring a pot of water to a boil, then reduce to a simmer. Arrange masa packets in steamer. Place over water, cover, and steam for 1 hour.
• To serve, use a serrated knife to cut a cross in the center of the package. Pull back corners, exposing tamale. Drizzle with remaining mole, and sprinkle with sesame seeds.

MOLE POBLANO CON POLLO

Steps:

• Make the sauce first.
• Melt half the lard in a large saucepan. Cook the chilies, onion and garlic for 5 minutes
• Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns.
• Cook for 10 minutes.
• Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste.
• Melt the remaining lard in the pan and cook the tomatoes.
• Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds.
• Cook for 5 minutes.
• Add this mixture to the bowl of the food processor, and process until smooth.
• Add more chicken stock if required. (The mole paste should be quite thick now).
• Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes.
• Add the chocolate and allow it to melt, stirring all the time.
• Add the vinegar and the remaining chicken stock. (The sauce should now be very thick).
• At this point check the seasoning.
• If the mole sauce is not spicy enough add more chili powder.
• The taste will be raw.
• When the sauce has cooled store in the refrigerator.
• Leave for 24 - 48 hours.
• Pour (spoon) about a quarter of the sauce into the bottom of a large saucepan.
• Add the chicken and cover with remaining sauce.
• Warm gently.
• Serve the chicken masked with the sauce sprinkled with toasted sesame seeds.

POLLO CON MOLE DE JEFE

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken chunks with 1 teaspoon kosher salt. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Quickly brown the chicken, in batches if necessary, and transfer it to a plate. Deglaze the pan with 1/4 cup of the chicken stock, after fond is deglazed, transfer the liquid to a small bowl and set aside.
• Give the pan a quick rinse and towel dry. Put the pan back over medium-high heat and when the pan is hot, heat the remaining 1 tablespoon olive oil (but not smoking) add the onion, and 2 pinches of salt, saute until nearly translucent, about 5 to 7 minutes, Stir in the garlic and cook for another 5 minutes. Add the dry spices to onion/garlic mixture and saute for 2 minutes. Next add the remaining 1 3/4 cups chicken stock (including stock from deglazing), and bring to a near boil but not bubbling. Turn the heat down to simmer, and whisk in the almond butter, tomato paste, sriracha sauce, salt to taste, and honey. Whisk the sauce until completely incorporated. Add chocolate pieces, and continue to whisk until melted. Gently simmer the sauce for 5 minutes on the stove, take the pan off the heat, and immerse the chicken into mole sauce. Cover the pan and put it into the oven for 10 minutes. Reduce the oven heat to 350 degrees F. Remove the cover from the pan and bake for 1 hour.
• As the mole bakes, spoon the mole sauce over the chicken if the chicken is exposed periodically, or give a gentle stir every once and a while if you see a skin forming. If the mole sauce seems to be reducing too much (if it looks overly pasty), then add a splash of chicken stock to thin it out. Take the pan out of the oven, remove chicken from the pan to a covered dish to keep warm. The sauce should be thick; if it's not gravy-thick then reduce it for a few minutes on the stove top. If the sauce is overly thick then thin it out with a splash of chicken stock. Taste and add more kosher salt if you like. Stir in most of the cilantro (reserve a few pinches for garnish), then add the chicken back to the sauce. Spoon the chicken mole into a serving dish and top with the diced tomato and remaining cilantro. Good accompaniments include a Spanish-style rice, roasted potatoes, stewed Mexican-style black beans, roasted pumpkin, or squash.
• Cook's Notes:
• - I prefer bone-in but can use boneless, bone in will make for moister, more flavorful chicken, if medium-size then split and cut breast (with or without bone-in) into 3rds, for large chicken breasts then cut into quarters.
• - Sriracha sauce is a spicy sauce from Vietnam with rooster on label, or you can substitute with fresh minced habanero pepper or good quality hot sauce to taste, (if not using sriracha make sure you use substitute heat with caution, for example 1 teaspoon fresh habanero is far hotter than equal part sriracha) but sriracha works best in this recipe. It's now available in most grocery stores.

POLLO CON MOLE

Steps:

• Cook chicken . In another pan add mole mixed with chicken broth. Incorporate chicken almost cooked and let marinate. Add ajonjoli at end. Serve with Mexican rice and guacamole.

POLLO CREPES CON MOLE AZUL

Steps:

• Place the tomatoes, onions, garlic and jalapeno pepper In a 8 x 8 inch dish and drizzle with just enough olive oil to lightly coat the vegetables, season with salt and pepper to taste; put in a preheated 375 degree oven for 10 minutes, stir and return to oven for another 10 minutes.
• In a small dry skillet, place the cumin, ground nutmeg, cloves, cinnamon stick and chili powder; warm just until fragrant, taking care not to burn the spices.
• Place the roasted tomato/onion mixture in a blender container along with the spices, the stock, peanut butter, blueberries, coffee, chocolate syrup, orange juice, torn bread and Splenda; blend until smooth.
• Place the chicken in a 3.5 to 4 quart crock-pot and pour the mole sauce over all; turn on low and cook 6 to 8 hours or until chicken is falling off the bone, remove bones and cartilage, and chicken from sauce.
• Shred the chicken with two forks, cover and place in low oven to stay warm while reducing the sauce.
• Pour the mole into a medium size saucepan and bring to a rapid boil; lower heat and boil gently for 15 to 20 minutes or until thick; adjust salt and pepper to taste.
• To assemble, place crepe on serving plate, spoon shredded chicken down the center to within 1 inch of each side, fold in sides and fold top to center bringing bottom up to center, slightly over lapping. Repeat process with remaining crepes allowing 2 per serving.
• Spoon reduced mole sauce over crepes top with a dollop of light sour cream and sprinkle with scallions.