Chicken Mole

by

Octopus Publishing

POSTED Fri, March 27, 2020

Serves

4

Total Time

115 MINS

Calories

439

Chicken in a richly spiced sauce with a hint of dark chocolate. Serve with rice or warmed tortillas.

recipe-image

    INGREDIENTS


  • Whole chicken icon
    Whole chicken

    1.5 kg (about 1 ¼)separated

  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Green bell pepper icon
    Green bell pepper

    1 (about 150 g)cored, deseeded, chopped

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)crushed

  • Dark chocolate icon
    Dark chocolate

    15 g (about 1 ⅜ tablespoons)coarsely chopped

  • Vegetable oil icon
    Vegetable oil

    3 tablespoons (about 41.4 g)

  • Allspice icon
    Allspice

    ½ teaspoon (about 1.02 g)

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1.33 g)

  • Ground cumin icon
    Ground cumin

    ½ teaspoon (about 1.05 g)

  • Chili powder icon
    Chili powder

    1 teaspoon (about 2.65 g)

  • Canned chopped tomatoes icon
    Canned chopped tomatoes

    200 g (about ¾ cup)

  • Chicken stock icon
    Chicken stock

    150 ml (about 150 g)

  • Flour tortilla icon
    Flour tortilla

    25 g (about ½)

  • Blanched almonds icon
    Blanched almonds

    40 g (about 3 ¾ tablespoons)

  • Sesame seeds icon
    Sesame seeds

    2 teaspoons (about 5.4 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Cilantro icon
    Cilantro

    as needed

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Add vegetable oil to a clean Dutch oven
  • 3. Heat - high heat
  • 4. Add whole chicken to the Dutch oven
  • 5. Sear evenly until light golden - high heat
  • 6. Transfer content of Dutch oven to plate then set aside
  • 7. Add onion and green bell pepper to the Dutch oven
  • 8. Fry gently until softened - 4 min
  • 9. Add allspice, ground cinnamon, ground cumin, chili powder and garlic clove to the Dutch oven
  • 10. Fry while stirring occasionally - approx 1 min
  • 11. Add canned chopped tomatoes and chicken stock to the Dutch oven
  • 12. Heat until boiling
  • 13. Transfer chicken to Dutch oven and cover
  • 14. Cook - 45 min, 180°C
  • 15. Add flour tortilla, blanched almonds and sesame seeds to a clean food processor bowl
  • 16. Blend until fine
  • 17. Pour chicken stock into the mixture
  • 18. Blend until smooth
  • 19. Transfer mixture to Dutch oven
  • 20. Add dark chocolate to the Dutch oven
  • 21. Stir
  • 22. Cook until tender - 30 min, 180°C
  • 23. Season with salt & pepper to taste
  • 24. Garnish with cilantro
  • 25. Serve

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