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Chicken mole

Publish on:  | In:Mexican  |   Author by: 

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Serving: 2

Preparation time: 50 minute

Execution time: 60 minute

Chicken mole

Ingredients

  • . . 200g chicken thigh, 500ml chicken stock, 100ml tomato puree
  • . . 2tbsp lard
  • . . 1 pc chile pasilla, 1 pc chile ancho, 1 pc chile mulato
  • . . ½ white onion, 1 pc garlic
  • . . 10g peanut, 30g raisins (or other dried fruit), 10g pepitas, 15g sesame seeds
  • . . ¼ tsp cinnamon, 2 pcs cloves, 1 pc tortilla fried
  • . . 10g chocolate, Salt and sugar- to taste

Directions

  • 1


    1. Heat sauce pot over medium heat. Add chicken stock.

    2. Poach chicken in chicken stock- about 5 minutes. 

    3. Remove chicken and chicken stock to separate containers 

    4. Return pot to stove over low heat. Add lard. 

    5. Add 1.), Toast in pan for 2 minutes.

    6. Add 2.), fry for 1 minute.

    7. Add 3.), fry for 2 minutes. Turn off heat

    8. Add 4.), stir over residual heat. 

    9. Add chicken stock and 1pc fried tortilla back to sauce pot.

    10. Blend with a stick blender.

    11. Add chocolate and chicken, season with salt to taste and reduce to sauce consistency. 


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