Tuesday, January 15, 2008
I post this in response to your request, Mateo. Me gusta pollo con mole! Millie actually likes this better than any of us, and since the time I made it a month and a half ago, she's requested it about a dozen times. Go figure.
Many thanks to Paula Deen, whose Quick Chicken Mole recipe I used as a base to which I added and subtracted ingredients.
2 tablespoons olive oil
1 onion, chopped
at least 6 cloves fresh garlic, chopped or put through garlic press
@ 1 and 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 and 1/2 teaspoons ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tsp. sea salt
@ 2 tsp. freshly grated orange zest
ground cayenne pepper, to taste
1 can diced tomatoes, drained (I used home-canned tomatoes, to taste, about a pint?)
2 chipotle peppers, roughly chopped (I used about 1/3 cup poblano chiles, roughly chopped, because we had some leftover from making chiles rellenos)
1 (10-ounce) can chicken broth (Boil the chicken carcass to make the broth!!!)
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
1 (5-pound) chicken, cut into 8 pieces
Sesame seeds and queso blanco, for garnish
Corn tortillas or white rice, for serving
Preheat oven to 350 degrees F.
Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and briefly saute to develop flavor (don't overcook the garlic, however). Add diced tomatoes, chipotles, broth, spices, orange zest, peanut butter, and chocolate. Simmer for 10 minutes. Puree until smooth.
I went so far as to find a recipe for homemade corn tortillas before I came to my senses and served it with white rice. We also had no sesame seeds, and our queso blanco was highest quality monterey jack block cheese from Aldi. :) A few suggestions: if serving with corn tortillas, the amount of sauce is sufficient; if serving with rice, double the sauce. You'll need it. Second: add more cayenne if your hot peppers, like ours, were simply not hot enough. Third: Add or subtract to your liking! This dish is quite similar to the one we had in New York City, but as that's my only experience with chicken mole, I don't have any other standard to compare this to.
Gobbled by Abigail on 1/15/2008