Pollo Con Mole Poblano - Chicken in Mole Sauce |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways. Ingredients:
4 -5 lbs frying chicken, cut up in serving pieces (you can also use turkey or pheasant) |
oil, for frying |
1 bay leaf |
2 cups tomatoes, peeled and roughly chopped |
3/4 cup green bell pepper, seeded and chopped |
2 garlic cloves, peeled and minced |
2 teaspoons salt |
2 teaspoons sesame seeds |
1 1/2 teaspoons chili powder (store bought, your own recipe or chili powder) |
1 1/2 teaspoons light corn syrup (karo) |
1/4 cup unsweetened cocoa |
1/4 cup brown sugar |
1/4 cup chopped almonds |
1/4 cup raisins |
1/2 teaspoon cinnamon |
1/4 teaspoon black pepper |
1/4 teaspoon crushed red chili peppers or 1 pinch ground cloves |
Directions:
1. Heat a shallow layer of oil in a very large skillet, or use two skillets.
2. Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
3. While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
4. When chicken is done, drain broth and reserve.
5. Add 1 to 1 1/2 cup of broth to sauce.
6. Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
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