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Chicken in Oaxacan Red Mole With Posole
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    Chicken in Oaxacan Red Mole With Posole

  • 3 Pasilla chiles
  • 1/2 ounce Baker's Chocolate
  • 1/4 cup Peanuts
  • 2 Bay leaves
  • 3 Tomatillos, whole
  • 1/2 teaspoon Cloves, ground
  • 1 tablespoon Oregano Leaf
  • 1/4 cup Onions, diced -- (1/4 to 1/2)
  • 2 tablespoons Raisins
  • 1 cup Crushed tomatoes
  • 2 cups Posole, cooked
  • 3 Guajillo chiles
  • 3 tablespoons Sesame Seeds
  • 1 teaspoon Cinnamon, ground
  • 1/4 teaspoon Allspice, ground
  • 1 tablespoon Olive oil
  • 2 teaspoons Garlic, minced
  • 1/2 cup Corn tortilla crumbs, crushed
  • 3 cups Chicken stock
  • 4 (2 pound) Chicken breasts, 8 ounces
  • Toast chiles in a hot sauté pan until they puff - about 5 to 10 seconds. Do not burn. Remove stems and seeds and soak in about 1 ˝ cups hot water.

    Melt chocolate and set a side.

    Toast sesame seeds and peanuts in a dry sauté pan. Grind nuts and sesame seeds with dry spices in a strong blender or coffee grinder. In a heavy skillet, sauté the onions and garlic in the oil until translucent. Add corn tortilla crumbs, raisins and soaked chiles and continue to sauté 2 minutes. Add tomatoes, chicken stock and blender contents. Simmer on low heat 20 to 30 minutes.

    While all the ingredients are still warm, puree with the melted chocolate in a blender. Return pureed ingredients to the pan and add the cooked posole. (Cooked hominay may be substituted for the posole.)

    Assembly: Trim 4 chicken breasts and cut into finger size pieces. Poach in the mole for about 10 minutes and serve over rice.

    Alternate idea: Grill the chicken and serve the mole as the complementary sauce, omitting the posole.

    From:  Courtesy - La Cazuela
    Posted By: ???
    Post Date:   ???

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