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American, Mexican, Southwestern
Chicken Mole

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Mole sauce is a traditional combination of cinnamon, chocolate, and chiles. This recipe is from my aunt who lived in Monterey, Mexico, and my uncle claimed that it was the best he had ever eaten.

Yield: Makes 6 servings

Ingredients

  • 1(3½ lb)chicken, cut into serving pieces
  • 2 quarts chicken stock
  • 3 corn tortillas
  • 3 tablespoons raisins
  • 1 or 2 ounces unsweetened chocolate
  • ¼ cup slivered almonds
  • ½ onion, quartered
  • 1 medium-size green bell pepper, roughly chopped
  • 1 large tomato, quartered
  • 2 garlic cloves, peeled
  • 2 tablespoons crushed caribe chile
  • ½ teaspoon ground cinnamon
  • Steamed rice

Directions

Arrange chicken in a large pot. Add stock, and cook until tender but not falling apart, 1 to 1½ hours. Lift chicken out of stock and cool slightly. Reserve stock.

Process tortillas, raisins, chocolate, almonds, onion, bell pepper, tomato, and garlic in a food processor or blender until finely ground. Add enough stock to make a thick gravy-like sauce. Add crushed chile and cinnamon. Pour sauce into a large pot. Add chicken pieces and simmer 30 minutes. If mixture becomes too dry, add more stock. Serve hot with rice.


© 1994 Jane Butel

Note from Cookstr's Editors

Nutritional information is based on using 1 oz of unsweetened chocolate and does not include Steamed Rice.

 

Nutritional Information

Nutrients per serving (% daily value)

467kcal (23%)
59mg (6%)
24mg (40%)
93mcg RAE (3%)
612mg
79mg
34g
6g
122mg (41%)
9g (44%)
30g (46%)
3g
17g
180mg (8%)
3mg (17%)
 

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