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Chicken with Mole Sauce
by Mimi Rippee
  • 1 chicken cut into 8 serving pieces
  • 1 onion, quartered
  • 4 cloves garlic, peeled, halved
  • 6 sprigs each of fresh thyme, oregano, and parsley
  • 12 chiles guajillos, cleaned
  • 3 ripe tomatoes, peeled
  • 1/4 cup sesame seeds
  • 1 tablespoon dried oregano
  • 1 whole cloves
  • 1/2 teaspoon ground allspice
  • 1/4 cup oil
  • 1 small onion, quartered
  • 8 cloves garlic, peeled
  • 1—2-inch piece cinnamon stick
  • 1 plantain, peeled, chopped
  • 1 ounce Mexican chocolate
Place the chicken in a stew pot and add the onion, garlic, and herbs. Cover with water and bring to a boil. Cover, and simmer until tender, about 30 minutes.

Meanwhile, remove the stems from the chile peppers. Cut them in half lengthwise and remove the seeds. Toast the chiles briefly in a hot skillet; do not overtoast. Place chiles in a small bowl and cover with hot water; set aside.

Place the peeled tomatoes in a blender jar and pulse a few times. Toast the sesame seeds until just browned in the same skillet. Add to the tomatoes, along with the oregano, cloves, and allspice. Blend until smooth. Add oil to the skillet and fry the onion pieces for about 5 minutes. Add the garlic cloves and cinnamon stick and fry for 2 to 3 minutes. Remove with a slotted spoon and transfer to the blender jar. Fry the plantain for a few minutes, then transfer to the blender jar, along with the chiles and water. Blend until smooth. Strain the sauce and return to the skillet. Add the chocolate and season with salt.

Add 2 cups of the chicken broth to the sauce and the stewed chicken pieces. Cook for about 20 to 25 minutes, uncovered. Mole sauce should be fairly thick.


MEXICO Introduction to La Parilla

MEXICO What to Eat

MEXICO Tortillas: The Mexican Staple

MEXICO Techniques

MEXICO Recados

MEXICO Using recados and salsas for flavor


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