CHICKEN MOLE 2
Back to the Family by Art Smith
One of my favorite dishes comes from Oaxaca, Mexico, where chocolate is used to flavor the wonderfully spicy sauce. My sous chef, Rey Villalobos, often makes this beautiful dish for our guests.
Makes 4 Servings
Ingredients
Chicken
• 1 whole chicken, cut into 8 pieces
• 1 whole onion, peeled
• 2 quarts cold water
• 2 tablespoons olive oil
Mole Sauce
• 1/2 cup canola oil
• 2 slices white bread
• 2 10-inch corn tortillas
• 1/2 pound ancho chiles (soaked in hot water, seeded and stemmed)
• 1 tablespoon creamy peanut butter
• 1/4 cup raisins
• 1/2 square Mexican chocolate
• 1/2 tablespoon toasted sesame seeds
Directions
1. In a large stockpot combine the chicken, onion, water, and oil. Bring to a boil for 5 minutes and then reduce the heat and simmer for 15 minutes.
2. Remove the chicken from the stock and set stock aside.
3. For the sauce, in a frying pan over medium-high heat, add the canola oil and fry each side of the bread until golden brown. Use the same technique for the tortillas and set aside to cool.
4. Place the ancho chiles, peanut butter, raisins, chocolate, sesame seeds, and I cup of the reserved stock in a blender and blend. The consistency of the sauce will be thick. Strain the sauce.
5. In a large pot, add 2 tablespoons olive oil over medium-low heat, slowly add the strained thickened mole sauce, and fry.
6. Thin out the sauce with the extra stock while whisking. The sauce is ready when it coats a spoon.
7. To assemble the dish, add the chicken to the sauce and coat. Adjust the salt and serve. Freeze any leftover stock for later use.
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