Best Pollo En Mole Chicken In Mole Sauce Recipes

POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE

Pollo Con Mole Poblano - Chicken in Mole Sauce image

Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.

Provided by Molly53

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 -5 lbs frying chicken, cut up in serving pieces (you can also use turkey or pheasant)
oil, for frying
1 bay leaf
2 cups tomatoes, peeled and roughly chopped
3/4 cup green bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
2 teaspoons salt
2 teaspoons sesame seeds
1 1/2 teaspoons chili powder (store bought, your own recipe or Chili Powder)
1 1/2 teaspoons light corn syrup (Karo)
1/4 cup unsweetened cocoa
1/4 cup brown sugar
1/4 cup chopped almonds
1/4 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon crushed red chili peppers or 1 pinch ground cloves

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.

CHICKEN IN MOLE, PUEBLA STYLE

Chicken in Mole, Puebla Style image

Provided by Tom Gilliland

Categories Chicken Chocolate Garlic Nut Pepper Fry Cinco de Mayo Dinner Dairy Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 30

Ingredients

4 pounds chicken pieces, skin on
Sea salt and ground black pepper to taste
2 tablespoons sesame seeds, toasted, for garnish
white rice
Mole Poblano
Makes 9 cups.
9 mulato chiles*
7 pasilla chiles*
6 ancho chiles*
1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
4 or 5 tomatillos,** husked and cooked until soft
5 whole cloves
20 whole black peppercorns
1-inch piece of a Mexican cinnamon stick***
1 tablespoon seeds from the chiles, toasted
1/2 teaspoon anise seeds, toasted
1/4 teaspoon coriander seeds, toasted
8 tablespoons sesame seeds, toasted
4 garlic cloves, roasted
3 tablespoons raisins
20 whole almonds, blanched
1/4 cup pumpkin seeds****
2 corn tortillas, torn into pieces
3 stale French rolls, cut into 1-inch slices
6 to 7 cups reserved chicken broth as needed
1 1/2 ounces Mexican chocolate, chopped
*Mulato, pasilla, and ancho chiles are three varieties of dried chiles often used in Mexican cooking. The ancho chile (a poblano that has ripened to a dark red color and dried) is rust-colored, broad at the stem and narrowing to a triangular tip. The mulato, a relative to the poblano, is dark brown and triangular. The shiny black pasilla chile, a dried chilaca chile, is narrow and five to six inches long. Good quality chiles should be fragrant and pliable. Wipe them carefully with a damp cloth or a paper towel to remove any dust.
**Tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.
***Mexican cinnamon, known as canela, is the bark of the true cinnamon tree, native to Sri Lanka. It is sold in very thin and somewhat flaky curled sticks and is much softer than the more common variant of cinnamon, which comes from the bark of the cassia tree.
****Also known as pepitas, the pumpkin seeds used in Mexican cooking are hulled. When frying or toasting pumpkin seeds in a dry skillet, keep a cover handy, as they will pop like popcorn.

Steps:

In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.