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MOLE WITH CHICKEN Recipe | |
Mexican Chicken | |
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Ingredients:
FOR CHICKEN----CHICKEN LEGS AND THIGHS?ABOUT 6-10 PIECES GARLIC (3 CLOVES) ONION (1/3 OF SLICED ONION) SALT (ENOUGH TO MAKE WATER A LITTLE SALTY) FOR MOLE? GUAJILLO CHILE PEPPER?DRIED (ABOUT 7) CHILE DE ARBOL PEPPER?DRIED (ABOUT 4 OR 5) CHILE COSTENO PEPPER..DRIED(A LITTLE MORE THAN CHILE GUAJILLO)?(IF DON?T HAVE ANY USE MORE GUAJILLO...HARD TO FIND) THYME/TOMILLO[SPANISH] (4 FINGER PINCH) MEJORANA(4 FINGERPINCH) CLOVES/CLAVOS[SPANISH] (4) PEPPER (2 TSP.) WHOLE OREGANO (1 TSP) CINNAMON (STICK) ABOUT 1 ½ INCH VEGETABLE OIL ROGELIO BUENO MOLE PASTA CAN (1) (YELLOW COVER)
Directions:
CLEAN CHICKEN PIECES. PUT IN POT. ADD WATER TO BOIL IN. ADD GARLIC, ONION, AND SALT. BOIL UNTIL CHICKEN IS COOKED. DO NOT LET IT COOK TO MUCH AS IT WILL GET MUSHY AND COME APART. CLEAN CHILE GUAJILLO PEPPER FROM SEEDS AND SHRED TO PIECES.USE GLOVES!PUT IN PLASTIC CONTAINER. ADD CHILE DE ARBOL PEPPER AND CHILE COSTENO PEPPER (DON?T TAKE SEEDS OUT). RINSE WITH WATER. PLACE IN BLENDER AND ADD THYME, MEJORANA, CLOVES, PEPPER, WHOLE OREGANO, AND CINNAMON. BLEND WELL. ADD VEGETEBALE OIL TO ANOTHER POT. LET IT GET WARM AND THEN ADD MIXTURE.(CAREFUL?IT WILL SPURT OUT A LITTLE?ADD QUICK AND QUICKLY MIX WITH OIL.) LET FRY UNTIL OIL SEPERATES FROM MIXTURE, IT IS DARKER AND SIMMERS. ADD ROGELIO BUENO MOLE PASTA. MIX WELL. WILL LOOK LIKE A PASTA. ADD WATER IN WHICH CHICKEN WAS BOILED IN UNTIL DESIRED THICKNESS OF MOLE. ADD SALT IF DESIRED. ADD CHICKEN OR SERVE SEPARATE. ADD SESAME SEEDS IF DESIRED WHEN SERVED. SERVE WITH RICE. MORE LIKE THE ORIGINAL MEXICAN MOLE AND A LITTLE SPICY.
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