Chicken Mole Recipe 11 1024x683

Chicken with Mole

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Chicken Mole Recipe 11 1024x683

Chicken with Mole

Mike Nadelman
This recipe uses mole paste which has most but not all of the ingredients to produce a quality mole. Huajillo chile, banana, sesame seed, garlic, onion, thyme, clove, cinnamon, cumin, pepper, oregano, peanuts, walnuts, raisins, almonds, and sugar.
Although this recipe is for chicken, its easily adopted for boneless pork or lamb. We even like some in our chili pot to add flavor.
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Total Time 3 hours
Course Main Course, Sauce
Cuisine Mexican, Oaxacan
Servings 10 Servings

Ingredients
  

  • 1 Package Oaxaqueno Juquilita Mole la Hacienda Market South SF - any flavor - we used Rojo
  • 2 large Tomatillo
  • 1 large white onion chopped
  • 1 Roteil diced tomato
  • 1 small package Raisins
  • 1 package peanuts
  • 1 package sesame seeds toasted
  • 2 roma tomatoes chopped
  • 1 chipotle from a can optional
  • 2 tablespoons creamy peanut butter
  • 8 lbs chicken thighs with skin and bones
  • 8 teaspoons salt
  • 4 garlic cloves chopped
  • garlic powder
  • additional salt to taste
  • 2 corn tortillas
  • 2 ounces corn oil do not use Olive oil or any other type of oil
  • 1 package mexican chocolate disk like Ibarra

Instructions
 

Chicken:

  • Place 1/2 the onion in a pot with some oil and saute until golden.
  • Preheat oven to 250F
  • Add chicken and cover with water.
  • Add salt and garlic.
  • Bring to a boil for 15 minutes
  • Remove the chicken and place in a baking tray covered with parchment paper
  • Reseason the chicken with additional salt and garlic as desired. Place in the oven to dry out. Reserve the chicken stock.

Dry Ingredients:

  • Dry toast the peanuts, sesame seeds and tortillas until brown but not burned and set aside
  • Wet Ingredients
  • Boil the tomatillos with onions in water for 10 minutes. Remove from the stove and reserve.
  • Saute some more onion til golden and add chopped garlic.
  • Add the canned tomatoes and chopped roma tomatoes.
  • Add chicken stock from the pot as needed and cook until well cooked. Do not let it dry out. Turn off stove.

Blending:

  • Working in batches, added the dry and wet ingredients into a high quality blender like a vitamix or blendtec.
  • Once everything is liquified set aside and work on the base mole.

Adding the core Mole:

  • Add some oil in a large pan, remove the packed mole from its 3-4 plastic bag and place in the pan. Heat the pan and using a spatula stir continuosly but do not boil. Add chicken stock to help do this. Using a strainer will keep the chicken bits, onion and garlic out of the mole. The mole must be completely disolved. Once disolved it must cook for at least 15-20 minutes until so start to see the oils come to the surface. Be careful to stir continuously as a "Pop" of mole is extremely hot and will easily burn you. Once the mole is the consistancy of a thick gravy (using stock as a thinner) cook some more and turn the heat down.
  • Carefully add the other ingredients you blended and turn the heat back up. Cook until everything is incorporated. You might need to add some salt but its really not necessary.
  • Add the disk of chocolate and continue to stir until it is completely disolved and incorporated into the mole. Taste at this point using a tortilla dipped into it. Add peanut butter and again stir and blend until fully incorporated. Turn the heat down.

Presentation:

  • Remove a piece of chicken and top with mole. Favorite toppings are sesame seeds crumbled queso fresco can be offered but are not a must. Serve with fresh steamed rice, tortillas and a light salad.

Storing and Reheating:

  • This mole can be frozen. When using it from frozen, refrain from adding stock to thin it as it will break the chemistry of the sauce.

Video

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