Bride’s Mole with Chicken
Bride’s Mole with Chicken
Mole de Novia con PolloA delectable mole dish was made for a Mexican party I once attended in California's Napa Valley. The caterer was from the state of Jalisco in Mexico. It's a custom to serve special moles for wedding celebrations throughout Mexico. This is my interpretation of the dish. Mexican chocolate, which contains sugar and cinnamon, is widely available in the United States, packed in round cardboard containers in the Mexican section of most supermarkets. The commonly found brands in this country are Ibarra and Abuelita. Serve with rice.
Ingrediënten
Makes 6 servings
- 6 skinless boneless chicken breast halves
- 4 cups canned fat-free reduced-sodium chicken broth
- 8 guajillo chiles toasted
- 2 tablespoons sesame seeds toasted
- 4 prunes cut into small pieces
- ¼ cup fresh orange juice
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground allspice
- 2 tablespoons vegetable oil
- ½ medium onion chopped
- 2 large garlic cloves thinly sliced
- 1 corn tortilla quartered
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ cup red wine
- 1 ounce Mexican chocolate such as Ibarra
Instructies
- Cut each chicken breast crosswise into 3 pieces and put in a large saucepan.
- Add the broth, and cook, covered, over medium heat until tender, about 10 minutes.
- Let the chicken cool in the broth.
- Meanwhile, toast the chiles; then soak them in hot tap water 25 minutes.
- Toast the sesame seeds.
- Drain the chiles and discard the water.
- Put the chiles, sesame seeds, prunes, orange juice, crushed pepper, and allspice in a blender.
- Reserve.
- In a small skillet, heat 1 tablespoon of the oil over medium heat and fry the onion, garlic, tortilla, and oregano, stirring, until they start to brown, 3 to 4 minutes.
- Transfer onion mixture to the blender.
- Add the wine and 1½ cups of the chicken broth from cooking the chicken.
- Blend as smoothly as possible, then pour through a fine-mesh strainer into a large bowl, pressing with a wooden spoon to extract the soft pulp and juice.
- Discard the debris.
- In a large saucepan, heat the remaining tablespoon of oil over medium heat until it shimmers.
- Gently add the chile mixture (to minimize splattering).
- Cook, stirring, 1 minute.
- (If the sauce is too thick, add hot chicken broth to reach the desired consistency.
- ) Add the chocolate.
- Reduce the heat to low, cover and simmer, stirring frequently, until the chocolate melts and the flavors blend, about 15 minutes.
- Add the chicken.
- Bring to a simmer and cook 3 to 4 minutes.
Notes / Tips / Wine Advice:
Serve hot.
