Chicken Mole (Emeril Lagasse) Recipe

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Chicken Mole (Emeril Lagasse)
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Ingredients
26
Count
Nutrition
419
Calories
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Ingredients:

Directions:

  1. In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole.
  2. In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding chicken stock as necessary, to blend.
  3. In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanuts, and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chiles. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chile soaking liquid (or chicken stock) to puree to a paste.
  4. To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
  5. To serve, spoon the rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 418.9 Kcal (1754 kJ)
Calories from fat 262.15 Kcal
% Daily Value*
Total Fat 29.13g 45%
Cholesterol 73mg 24%
Sodium 580.66mg 24%
Potassium 461.85mg 10%
Total Carbs 20.59g 7%
Sugars 11.38g 46%
Dietary Fiber 2.08g 8%
Protein 20.88g 42%
Vitamin C 6.1mg 10%
Iron 1.7mg 10%
Calcium 69.7mg 7%
Amount Per 100 g
Calories 136.67 Kcal (572 kJ)
Calories from fat 85.53 Kcal
% Daily Value*
Total Fat 9.5g 45%
Cholesterol 23.82mg 24%
Sodium 189.45mg 24%
Potassium 150.69mg 10%
Total Carbs 6.72g 7%
Sugars 3.71g 46%
Dietary Fiber 0.68g 8%
Protein 6.81g 42%
Vitamin C 2mg 10%
Iron 0.6mg 10%
Calcium 22.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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