- 6
Ingredients
- 2 frying chickens (3 lbs. each) cut in pieces
- 1 large onion, sliced
- 3 whole cloves garlic
- 1 - 14 oz. can chicken broth
- 4 - 6 cups hott cooked rice
- Mole Sauce
- 2 tbsp. chili powder
- 20 whole blanced almonds
- 1/4 cup diced green tipped banana
- 1 tsp each ground cinnamon and salt
- 2 corn tortilla, torn in pieces
- 2 tbsp. sesame seeds
- 1 tbsp. pine nuts
- chicken broth
- 6 tbsp. butter
- 1 oz. semisweet chocolate
Preparation
Step 1
Place all chicken but breasts in a 5 quart pot. Add onion, garlic, and chicken broth. Cover and simmer for 25 minutes. Cut whole breasts in half and add to kettle; contiue to simmer, covered for 20 minutes or until thigh meat is no longer pink near bone.
Lift chicken from broth, sed aside to cool slightly; leave whole of pull off and discard and bone. Cut each breast into 3 pieces; cut other large pieces into same size as breast meat pieces, if desired.
Pour broth through a wire strainer and reserve; discard vegetables. Skil off fat and discard. Measure broth; if less than 3 cups, add water; if more than 3 cups, boil to reduce. If made ahead, cover and chill chicken and broth seperately.
MOLE SAUCE
In a blender, whirl until smooth chili powder, almonds, bananas, cinnamon & salt, tortillas, sesame seeds, pine nuts and enough reserved broth to blend smoothly.
Pour into pan; add remaining broth, butter and chocolate. Heat to simmering over medium heat, stirring. (if making ahead, cover and refrigerate as long as 1 week; then reheat)
Heat mole sauce to simmering. Add chicken and simmer until meat is hot. Transfer meat to serving dish. Pour remaining sauce into a bowl. Serve meat and sauce over hot cooked rice; accompany with vegetables.