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Pollo En Mole Negro

Cuisine: Mexican
Type: Poultry
Serves: 6 people

Recipe Ingredients

3   Dried pasilla chilies (small)
3   Dried mulato chilies (small)
1 1/2 cups 355mlBoiling water
1/4 cup 27g / 1ozSesame seeds
3   Cloves
1   Cinnamon stick
1/8 teaspoon 0.6mlWhole coriander seed
1/8 teaspoon 0.6mlWhole anise seed
1/4 cup 59mlLard or oil
1/4 cup 23g / 0.8ozWhole unblanched almonds
1/4 cup 40g / 1.4ozRaisins
6   Chicken legs, thighs attached - (about 3 LBS.)
1/4 teaspoon 1.3mlSalt
2   Garlic
1/2 cup 31g / 1.1ozChopped white onion
1 tablespoon 15mlTomato paste
1 1/2 oz 42gMexican chocolate - coarsely shopped
  No substitutes please
1 cup 237mlChicken stock
  Tomato wedges
  Fresh coriander sprigs
  Salt and pepper to taste

Recipe Instructions

Toast, seed, devein and rinse the chilies. (They are available in most Mexican markets.) Place in a medium bowl with boiling water and let stand 1 hour.

Toast sesame seeds in a dry skillet over medium heat, stirring constantly until golden, about 2 minutes. Remove.

Combine cloves, cinnamon stick, coriander seeds and anise seeds in the skillet. Toast over medium heat, stirring constantly until they start to change color and become fragrant, about 20-30 seconds. Remove.

Heat lard or oil in a 12" skillet until hot. Add almonds and cook, stirring constantly, until brown, 2-3 minutes. Remove with slotted spoon and drain. Add raisins and cook and stir until puffed, about 30 seconds. Remove with slotted spoon.

Sprinkle well cleaned chicken with salt. Cook in the same lard over medium heat until brown about 5 minutes. Remove to a place. Remove all be 2 TBS of the lard.

Process raisins in a blender until finely ground. Coarsely chop almonds and add to blender and process to a fine grind. Add onion and garlic and reblend to fine. Process 2 TBS sesame seeds with on/off pulses in an electric spice grinder to a fine powder and add to the blender. Add chilies, 1/3 cup of the soaking water and the tomato paste to the blender and process until smooth. If mixture is too thick add, 1 tsp. at a time, more of the soaking water to free the blender blades.

Heat lard or oil in the skillet until hot. Reduce heat to medium and cook the chile mixture, stirring constantly for 5 minutes. Add the Mexican chocolate and cook and stir until chocolate is melted, about 2 minutes. Gradually stir in stock and cook, stirring often, for 5 minutes. Add Chicken to skillet and simmer, covered, turning occasionally, until tender, about 0 minutes.

Place chicken on a serving platter and top with the sauce and remaining sesame seeds. Garnish with tomato wedges and coriander. Serve with my Mexican rice recipe (authentic also) and enjoy.

Posted to the BBQ List by "Bob Norton" <rnorton@unm.edu> on Sep 26, 1998.

Source:
Patricia Wriedt - Mexico City - pwriedt@spin.com.mx

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