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Mole Rojo con Pierna de Pollo (Chicken Mole Drumsticks)
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    Mole Rojo con Pierna de Pollo (Chicken Mole Drumsticks)

  • 12 large chicken drumsticks
  • Salt
  • Freshly ground black pepper
  • 5 dried mulato chile peppers
  • 3 dried pasilla chili peppers
  • 2 dried ancho chili peppers
  • 5 cups (40 fl oz/1.5 l) boiling water
  • 1/4 cup (2 fl oz/60 ml) vegetable oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons skinless peanuts
  • 2 tablespoons golden raisins (sultanas)
  • 4 tomatillos, husked, peeled and chopped
  • 1 corn tortilla, homemade or purchased, lightly toasted over and open flame and broken into small pieces
  • 1/4 teaspoon aniseeds
  • 6 coriander seeds
  • 1 whole clove
  • 10 whole peppercorns
  • 1/2 cup (1 1/2oz/45 g) sesame seeds
  • 1 1/2 cups (12 fl oz/375 ml) chicken stock
  • 1 oz (30 g) bittersweet chocolate, coarsely chopped
  • 4 limes, cut into wedges
  • Rinse the chicken drumsticks and pat dry. Sprinkle with salt and pepper and set aside. Stem, core, seed and derib all the chilies. In a large, heavy-bottomed pot over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister, 3-5 minutes. Transfer the chilies to a heat proof bowl, add the boiling water and let stand until cool. Working in batches, transfer the cooled chilies and their soaking water to a blender and puree until smooth. Transfer to a bowl. Set the puree and the blender aside. Wipe the pot clean.

    Place the pot over medium heat and add the vegetable oil. When the oil is hot, add the drumsticks and brown well on all sides, about 10 minutes. Using tongs, transfer the drumsticks to a serving dish and keep warm. Add the onion to the same pot and saute over medium heat until golden, about 10 minutes. Add the garlic and saute for 1 minute, then add the peanuts and raisins and continue to saute for 1 minute longer. Stir in the tomatillos and tortilla and cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and set aside.

    In a small, dry frying pan over medium heat, toast the aniseeds and coriander seeds until fragrant, 2-3 minutes. Transfer to a spice grinder or a mortar, add the clove and peppercorns and grind or pulverize until coarsely crushed.

    In the same small, dry pan over medium heat, toast the sesame seeds, stirring often, until golden, about 3 minutes. Add half of the seeds to the blender and reserve half for garnish. Add the reserved sauteed vegetables (do not wash the pot), ground spices and chicken stock to the blender. Puree until smooth.

    Add the pureed chilies to the same large pot used to saute the vegetables. Cook over low heat, stirring often the fat remaining in the pot, until thickened, 8-10 minutes. Add the pureed vegetables and chocolate and season to taste with salt. Stir well. Add the chicken pieces cover and simmer until the chicken is tender and opaque throughout when pierced with a knife, about 45 minutes.

    Serve the drumsticks generously topped with the sauce. Sprinkle with the reserved sesame seeds and garnish with lime wedges.
    Serves 6

    From: City Cuisine, Mesa Mexicana, or Cantina by Mary Sue Milliken and Susan Feniger
    Posted By:KCRW Recipes
    Post Date: 11-97



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