Chicken Mole
I totally cheat by using a ready made product. I think the method makes up for it though, I bet you'll love it.
1 8.25 oz. jar Mole paste, like REGALO or DONA MARIA
2 Tbsp. oil
8-10 pieces chicken, bone in
salt and pepper
2 Tbsp sugar (to taste)
3 cups water or chicken broth
paper thin sliced onions for garnish
chopped cilantro for garnish
Preheat oven to 350. Heat oil in 12 inch, deep skillet until smoking. Season chicken on all sides with salt and pepper. Sear chicken, turning once, until brown outside but still raw. Remove to an ovenproof dish, single layer, and set aside.
Drain fat from pan, lower heat to simmer. Use a metal potato smasher to break up the mole chunks and mix with the broth in the same frying pan. Simmer until thickened, 2 minutes. Adjust taste with salt and pepper and sugar.
Spoon mole sauce evenly over chicken pieces, covering completely. Bake in center of oven for about 1 hour until chicken is completely done. Serve over plain white rice garnished with shaved raw onion and cilantro.
1 8.25 oz. jar Mole paste, like REGALO or DONA MARIA
2 Tbsp. oil
8-10 pieces chicken, bone in
salt and pepper
2 Tbsp sugar (to taste)
3 cups water or chicken broth
paper thin sliced onions for garnish
chopped cilantro for garnish
Preheat oven to 350. Heat oil in 12 inch, deep skillet until smoking. Season chicken on all sides with salt and pepper. Sear chicken, turning once, until brown outside but still raw. Remove to an ovenproof dish, single layer, and set aside.
Drain fat from pan, lower heat to simmer. Use a metal potato smasher to break up the mole chunks and mix with the broth in the same frying pan. Simmer until thickened, 2 minutes. Adjust taste with salt and pepper and sugar.
Spoon mole sauce evenly over chicken pieces, covering completely. Bake in center of oven for about 1 hour until chicken is completely done. Serve over plain white rice garnished with shaved raw onion and cilantro.
 Chicken before sauce
|
 Finished chicken mole
|
