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| Home -> [Chicken, Entrees, Poultry] -> [Chicken mole Recipe] |
Chicken mole
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Chicken, Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 3
| tbsp | Oil | | 2 1/2
| lbs | Chicken pieces | | 2
| tbsp | Minced garlic | | 3/4
| cup | Diced onion | | 2
| cup | Chicken broth | | 1
| cup | Peeled seeded tomatoes | | | - (canned) | | 2
| tbsp | Epazote or oregano | | 1/4
| lbs | Assorted Mexican chiles | | | -such as pasilla, guajillo | | | - and mulata | | | - stems and seeds removed | | 1/2
| tsp | Ground cloves | | 1
| tbsp | Cocoa powder | | 1/2
| tsp | Cinnamon | | 1/4
| cup | Shelled almonds |
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Procedures:
| 1 | Heat the oil in a large, lidded skillet and brown the chicken pieces on all sides. | | 2 | Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes. | | 3 | Remove the chicken to a platter and set aside. | | 4 | Place the cooking liquid in a blender or food processor and blend until as smooth as possible. | | 5 | Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes. | | 6 | Serve with tortillas, rice, beans and tamales. | | 7 | Michael roberts - prodigy guest chefs cookboo |
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