Chicken Mole, Lhj

Title:
Chicken Mole, Lhj

Yield:
4 Servings

Categories:
Chicken,
Tex-mex




Ingredients:




---------------------------------MOLE
SAUCE---------------------------------


     2 c  Boiling water


     2 oz Dried Ancho chiles; rinsed,


          -seeds remove


   1/4 c  Sherry


   1/3 c  Raisins


     6 sm Fresh tomatillos; husks


          -removed


     1 lb Plum tomatoes; halved


          -lengthwise


   1/4 c  Sesame seeds


   1/4 c  Shelled pumpkin seeds


     1 ts Cinnamon


   1/4 ts Cloves


     2    Corn tortillas


    14 oz Chicken broth; canned


     1 tb Peanut or vegetable oil


     1 md Onion; chopped


     1 tb Minced garlic


   1/4 c  Whole natural almonds


     2 ts Salt


     2 oz Unsweetened chocolate


          -squares; chopped


     1    Whole chicken; cut up


   1/2 ts Salt


   1/4 ts Freshly ground pepper


          Toasted shelled pumpkin


          -seeds; for garnish


          Cooked rice






 1. Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat


 sherry in small saucepan; add raisins. Let both stand 20 minutes to plump.


 


 2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side


 down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12


 to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes;


 transfer with tomatillos to blender.


 


 3. Toast sesame seeds in medium skillet over medium-high heat, stirring, 1


 minute. Transfer to blender. Toast pumpkin seeds in same skillet, until


 seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast


 30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree


 mixture in blender until smooth, adding some of the chicken broth. Pour


 into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in


 both sides; tear into small pieces and set aside.


 


 4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes.


 Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add


 soaked chiles and their liquid, raisins and sherry and tortillas; puree


 until smooth. Add to Dutch oven with roasted tomato mixture, remaining


 broth and salt. Bring to boil; reduce heat and simmer partially covered,


 stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5


 cups. (Can be made ahead. Cover and refrigerate up to one week.)


 


 5. Sprinkle chicken with salt and pepper. Heat a large skillet over


 medium-high heat. Brown chicken on all sides, about 10 minutes; discard


 drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.)


 Reduce heat; cover and simmer 30 minutes until chicken is cooked through.


 Sprinkle with pumpkin seeds and serve with rice.


 


 Cooking time: 40 minutes


 


 (C) Copyright 1997, Meredith Corporation, All Rights Reserved.


 


 NOTES : There are many variations of this national dish of Mexico. Our


 fiery version pairs wonderfully with chicken; the rich flavor also


 complements pork and turkey. The mole sauce may be made ahead of time.


 


 Recipe by: Ladies Home Journal


 


 Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" 
on


 Dec 2, 1997