Chicken Mole Recipe
2 broiler-fryer chickens, about 3 lb. each, cut in pieces
1 large onion, sliced
3 whole cloves garlic
1 14 oz. can regular-strength chicken broth
2 Tbsp. chopped fresh cilantro
4 to 6 cups hot cooked rice
Place chicken in a 5-quart kettle. Add onion, garlic, and chicken broth. Cover and simmer for 25 minutes.
Pour broth through a wire strainer and reserve; discard vegetables. Skim off fat and discard. Measure broth; if less than 3 cups, add water; if more than 3 cups, boil to reduce. If made ahead, cover and chill chicken and broth separately.
Heat mole sauce to simmering. Add chicken and simmer until meat is hot. Transfer meat to serving dish and sprinkle with coriander. Pour remaining sauce into a bowl.
Serve meat and sauce over hot cooked rice; accompany with vegetables.
Makes 6 servings.
In a blender, whirl until smooth 2 Pasilla chiles, 20 whole blanched almonds, 1 /4 cup diced green tipped banana, 1 tsp. each ground cinnamon and salt, 2 corn tortillas, torn in pieces, 2 Tbsp. sesame seed, 1 Tbsp. pine nuts, and enough reserved chicken broth to blend smoothly.
Pour sauce into pan; add remaining broth, 6 Tbsp. butter or margarine, and 1 oz. semi-sweet chocolate. Heat to simmering over medium heat, stirring.
If made ahead, cover and refrigerate as long as 1 week; then reheat.
Fresh vegetable condiments
Place each of the following in individual small dishes, cover and chill if done ahead: 4 medium-size tomatoes, chopped; 1 cup fresh cilantro or parsley; 4 green onions, thinly sliced; 1 1/2 cups thinly sliced radishes; 1 /3 cup seeded and chopped canned California green chiles; 3 limes, cut into wedges; and 1 /4 cup sesame seed.
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