Description
Puebla-style chicken, taken from "mexican cooking" (my bible!). Loads of ingredients but don't let them put you off–it's really quite easy and the end product is worth the wait. Great served with arroz blanco.
Ingredients
- Chicken
- Lard
- Green Chili
- Onion
- Garlic Cloves
- Sesame Seeds
- Fennel Seed
- Coriander Seeds
- Almonds
- Peanuts
- Black Peppercorns
- Chicken Stock
- Chopped Tomatoes
- Corn Tortilla
- Ground Cinnamon
- Whole Cloves
- Chili Powder
- Raisins
- Salt
- Pumpkin Seeds
- Unsweetened Chocolate
- Malt Vinegar
Instructions
- Make the sauce first
- Melt half the lard in a large saucepan
- Cook the chilies, onion and garlic for 5 minutes
- Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns
- Cook for 10 minutes
- Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste
- Melt the remaining lard in the pan and cook the tomatoes
- Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds
- Cook for 5 minutes
- Add this mixture to the bowl of the food processor, and process until smooth
- Add more chicken stock if required
- Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes
- Add the chocolate and allow it to melt, stirring all the time
- Add the vinegar and the remaining chicken stock
- At this point check the seasoning
- If the mole sauce is not spicy enough add more chili powder
- The taste will be raw
- When the sauce has cooled store in the refrigerator
- Leave for 24 – 48 hours
- Pour about a quarter of the sauce into the bottom of a large saucepan
- Add the chicken and cover with remaining sauce
- Warm gently
- Serve the chicken masked with the sauce sprinkled with toasted sesame seeds