Red Oaxacan Chicken Mole
Printable version of this Chicken mole recipe (word doc).
Ingredients:
1 4-5# fryer chicken, fricassee
3 – Dried pasilla chilies, stemmed and seeded
3 Dried ancho chilies, stemmed and seeded
2 New Mexico chilies, stemmed and seeded
1 – Chile de arbol (opt)
½ - Onion, chopped
3 tomatoes, blanched, peeled and seeded
½ cup pecans, toasted
1 corn tortilla, dried out and chopped
3 cloves garlic, peeled and chopped
2t – Cinnamon
1t – Allspice
3 – Whole cloves
3T – Ground Guittard chocolate, sweetened
Sea salt to taste
3c – Chicken stock
- Soak the seeded and de-stemmed chilies in hot water for 20 minutes, or until they have softened.
- Grill the onion and the tomatoes until slightly charred. Reserve.
- Place the onion, tomatoes, garlic, spices, 2t salt and ½ c of the stock into a food processor and puree. While pureeing, add the chilies a small amount at a time.
- Once all of the chilies have been added, continue to puree until a smooth, thick paste has formed. This will take 10 minutes or so and a small addition of stock. Add salt to taste and reserve.
- To serve – heat 2T of oil in a high sided sauce pot or Dutch oven. Add the paste and fry for 5 minutes, stirring constantly so the paste does not burn. Add the chocolate and the rest of the stock and the chicken fricassee and reduce the flame to medium low. Cover and stew for ½ hour, or until the chicken begins to fall from the bone.
- You may need to add a small amount of water to correct the consistency, if so please remember to adjust your seasoning (salt).
- Place the chicken and some of the mole sauce on a platter and serve.
Chefs tip:
Try serving this dish with papas fritas and espárrago asado (fried potatoes and roasted asparagus).
