Chicken in Mole, Puebla Style

Chicken in Mole, Puebla Style
Photo by Beverly Barrett

Ingredients

  • 6 ancho chiles
  • ¼ teaspoon coriander seeds
  • 5 tomatillos
  • ¼ cup pumpkin seeds
  • 2 tablespoons sesame seeds
  • ground black pepper
  • 20 whole black peppercorns
  • + 18 more ingredients
    • 7 pasilla chiles
    • 5 whole cloves
    • 7 cups chicken broth
    • 9 mulato chiles
    • 1-inch piece of a Mexican cinnamon stick
    • 2 corn tortillas
    • 1 tablespoon seeds from the chiles
    • 3 tablespoons raisins
    • 1 ½ ounces Mexican chocolate
    • 3 stale French rolls
    • 8 tablespoons sesame seeds
    • 4 pounds chicken, skin on
    • 4 garlic cloves
    • 20 whole almonds
    • 25 tablespoons vegetable oil
    • white rice
    • ½ teaspoon anise seeds
    • Sea salt

In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish. Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 ...

View full recipe at Epicurious

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