RCI-MT.004.0245.001
Chicken with Red Mole Sauce
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep10 min
Cook240 min
Total250 min
Servings4
Difficultyadvanced
Ingredients
- dried guajillo chiles5 unitcored and seeded
- dried pasilla chiles5 unitcored and seeded
- dried ancho chiles5 unitcored and seeded
- 1 unit
- large4 unitripe plum tomatoes, roughly chopped
- Spanish onion½ unitroughly chopped
- garlic cloves4 unitquartered
- 1 cup
- ½ teaspoon
- ½ teaspoon
- ½ teaspoon
- 1 tablespoon
- ¼ teaspoon
- 4 whole
- ½ to ¾ cup
- salt1 teaspoonplus more to taste
- sesame oil or olive oil1 tablespoonplus more to taste
- 1 ounce
Method
1
Remove the stems and seeds from the dried guajillo, pasilla, and ancho chiles. Toast the chiles in a dry skillet over medium heat for 1–2 minutes per side, pressing gently with a spatula to enhance their flavor, being careful not to scorch them.
2
Transfer the toasted chiles to a bowl and pour hot water over them until covered. Let them soak for 15–20 minutes until softened and pliable.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the roughly chopped tomatoes, onion, and garlic; sauté for 5–7 minutes until the vegetables soften and release their juices.
4
Drain the softened chiles and add them to the skillet with the vegetables. Toast together for 2–3 minutes, stirring frequently, to marry the flavors.
5
Transfer the chile and vegetable mixture to a blender and add the raisins, cumin, oregano, marjoram, black peppercorns, cinnamon, and cloves. Pulse until a coarse paste forms, then blend on high speed until smooth and deep red, adding chicken stock gradually (½ to ¾ cup) to reach a pourable sauce consistency.
6
Strain the mole sauce through a fine-mesh sieve into a clean pot, pressing gently with the back of a spoon to extract all liquid and flavor while leaving solids behind.
7
Warm the strained sauce over medium heat and whisk in the salt, sesame oil (or olive oil), and dark chocolate, stirring until the chocolate melts completely and the sauce is glossy and well-combined.
8
Season the chicken pieces on both sides with salt to taste. In a separate large skillet, heat a thin film of olive oil over medium-high heat and brown the chicken on all sides for 4–5 minutes total, working in batches if necessary to avoid overcrowding.
9
Pour the red mole sauce over the browned chicken in the skillet, ensuring the pieces are well-coated. Reduce heat to medium-low, cover, and simmer gently for 25–30 minutes until the chicken is cooked through and tender.
10
Remove from heat and taste the mole sauce, adjusting the seasoning with additional salt or sesame oil as needed. Transfer the chicken and sauce to a serving platter and serve hot.