New Taste Journal
Whole Grain · Whole Food · Big Flavors
1 Whole Chicken, cut in 1/4's
3 Ancho Chili Peppers
3 Guajillo Chili Peppers
9 Cloves Garlic
1 Roma Tomato
5 Cups Water or Vegetable Stock
2 Tbs. Raisins
3 Corn Tortillas
1 Tbs. Sesame Seeds
1 Serrano Pepper
2 Tbs. Dark Chile Powder
1 Tbs. Cumin
1 Tbs. Oregano, dry leaf
1/4 tsp. Ground Black Pepper
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Clove
1 Tbs. Almond Butter
1 Tbs. Lime Juice
1/2 tsp. Salt
Cut Chicken into 1/4's
Peel all skin and fat off of chicken.
Place chicken into a small pan.
Add 5 cups of water or vegetable stock or a combination of both.
Make sure chicken is covered by a couple inches of liquid.
Place pan on stove and bring to a boil.
Boil for one minute and remove from heat.
Notice the white foam that has appeared as the chicken boiled.
This foam should be discarded.
Remove chicken from the pan and spray with cold water for a few seconds.
Spray chicken to remove any of the white foam that appeared as the chicken boiled.
Remove any of that foam from the liquid in the pan using a small ladle or strainer.
You now have clean chicken and a clear broth to use in the molé.
Wash and dry the ancho and guajillo peppers.
Break them open and remove all of the seeds.
Discard all seeds, stems and veins that you can pull out of the peppers.
All you need is the outer skin of the peppers.
Peel and rough chop onion and garlic.
Place in a medium size pot with the oil.
Gently cook and stir for about 10 minutes or until onion turns golden brown.
When onions are cooked, add tomato to the pot.
Cook and stir for another couple of minutes.
Add 4 cups of the clear chicken broth to the pot.
Add all spice blend ingredients to the pot.
Tear tortillas in half.
Add tortillas and raisins to the pot.
Add ancho and guajillo chili to the pot.
Mix everything together.
Turn heat on stove up to medium-high.
Place chicken into the pot.
When liquid almost starts to boil, turn heat down to a simmer.
Cover pot and simmer chicken for 35 minutes.
Lift cover and stir once or twice during that time.
After 35 minutes, remove pot from the heat.
Uncover pot and remove the chicken.
Puree all of the ingredients left in the pot in a blender or with a blender stick.
This may need to be done in two batches.
At some point during the blending process, puree the final flavor ingredients together along with the other ingredients.
Place the puree, now known as the Molé sauce, back into the pot.
At this point you can cut the chicken into 8 pieces, or remove the chicken from the bone and shred into smaller pieces or just leave the chicken as is.
Place the chicken back into the sauce and simmer another few minutes and serve.
Garnish chicken with lots of sauce, sesame seeds and sliced serrano peppers.
I love to serve this dish over
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.