CHICKEN IN OAXACAN RED MOLE

Chicken in Oaxacan Red Mole image

Number Of Ingredients 8

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Oaxacan Red Mole
1 (about 2-pounds) chicken, quartered
2 tablespoons olive oil or vegetable oil
1 teaspoon dried oregano (Mexican variety preferred), finely crumbled
1/2 teaspoon salt, or to taste
1 tablespoon sesame seeds
sprig cilantro
Warm corn tortilla

Steps:

1. Prepare the mole several hours or a day ahead, for best flavor. Then trim excess fat and loose skin from the chicken. Heat the oil in a large frying pan over medium heat until it shimmers. Rub the chicken with oregano and season with salt. Place the chicken, skin-side down, and cook until golden brown, 5 to 6 minutes. Turn and cook the second side minutes until golden brown, about 6 minutes. Cover the pan, reduce the heat to low and cook the chicken until no longer pink inside, about 20 minutes. 2. Reheat the mole sauce until simmering. Place 1 chicken quarter on each of 4 plates. Cover each serving equally with sauce letting it pool onto the plate. Sprinkle sesame seeds on top and garnish with a sprig of cilantro. Serve with tortillas.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