DeBora4BobbyL
07-06-2006, 11:19 PM
I am really craving Mexican food this week. lol
Chicken Mole
1/3 cup unsifted flour
3 tablespoons chili powder, divided
2 teaspoons salt
1/2 teaspoon pepper
1 cup chopped onion
2 broiler-fryers (2 1/2 to 3 lb. each), cut up
3 tablespoons vegetable oil
3 garlic cloves, minced
1/4 cup water
In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper. Add chicken pieces and coat well. Heat enough oil in a large skillet to cover the bottom of the pan; brown the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels. Pour out remaining oil. In skillet, saute onion and garlic until golden. Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chicken is tender. Transfer to a serving platter and top with Mole Sauce. Garnish each serving with sesame seeds.
Mole Sauce:
4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3-4 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces semi sweet chocolate, chopped
Heat oil in a large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to medium-high.
Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat.
Whisk in chocolate; season with salt and pepper, if desired.
Garnish each serving with sesame seeds, if desired.
The mole can also be served over enchaladas and other foods as mole is a Mexican gravy in many ways.
Chicken Mole
1/3 cup unsifted flour
3 tablespoons chili powder, divided
2 teaspoons salt
1/2 teaspoon pepper
1 cup chopped onion
2 broiler-fryers (2 1/2 to 3 lb. each), cut up
3 tablespoons vegetable oil
3 garlic cloves, minced
1/4 cup water
In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper. Add chicken pieces and coat well. Heat enough oil in a large skillet to cover the bottom of the pan; brown the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels. Pour out remaining oil. In skillet, saute onion and garlic until golden. Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chicken is tender. Transfer to a serving platter and top with Mole Sauce. Garnish each serving with sesame seeds.
Mole Sauce:
4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3-4 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces semi sweet chocolate, chopped
Heat oil in a large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to medium-high.
Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat.
Whisk in chocolate; season with salt and pepper, if desired.
Garnish each serving with sesame seeds, if desired.
The mole can also be served over enchaladas and other foods as mole is a Mexican gravy in many ways.