Chicken Mole
Ingredients
- 3 cup Water
- 4 each Chicken breasts
- 2 each Chicken legs and thighs
- 1 each Celery stalk, chopped
- 3 tsp Fresh cilantro, minced
- 0.3 tsp Salt
- 0.3 tsp Ground cumin
- 0.3 tsp Ground cloves
- 2 tsp Chili powder
- 3 each Garlic cloves, minced
- 0.3 cup Raisins
- 0.3 cup Crushed corn chips
- 1 each onion, chopped
- 1 tsp Olive oil
- 8 each oz. Tomato sauce
- 1 each oz. Unsweetened chocolate, melted
- 0.3 cup Slivered almonds
Instructions
- 1
Bring water, chicken and celery to boil.
- 2
Cover and reduce heat, letting simmer about 1 hour, or until meat comes away easily from bones.
- 3
Remove chicken from broth and set aside to cool.
- 4
Strain broth and keep liquid; discard celery.
- 5
In a blender, combine half of the broth with the cilantro, salt, cumin, cloves, chili powder, garlic, raisins, corn chips and onion.
- 6
Pulse several times to blend.
- 7
In a large skillet, heat oil over medium heat and carefully add the blended ingredients. (You are actually "frying" the sauce, here, so pour carefully to avoid spatters.) Heat and stir for 5 minutes.
- 8
Add the remaining broth, tomato sauce and melted chocolate to skillet.
- 9
Cover and simmer on low heat 20 minutes.
- 10
Meanwhile, remove skin and bones from chicken and cut into bite-size pieces; add to sauce in skillet.
- 11
Taste and correct seasonings, if desired.
- 12
Simmer for 10 minutes.
- 13
Toast almond slivers and use as garnish.