Mole Negro de Xico con Pollo/ Black Mole from Xico with Chicken
Nutrition
Calories: 481 kcalCarbohydrates: 55 gProtein: 40 gFat: 40 gSaturated Fat: 23 gCholesterol: 57 mgSodium: 333 mgFiber: 19 gSugar: 40 gVitamin A: 77.3 IUCalcium: 74 mgIron: 22 mg
Ingredients
- 3 ½ lb chicken cut into 8 pieces
- 2 quarts water containing 1 bay leaf 1 carrot cut in pieces, 1 stalk celery, 1 small onion cut in half, 2 sprigs parsley, 2 cloves, and 4 peppercorns
- 16 oz mulato chiles
- 4 whole pasilla chiles 4 ounces
- 4 cups water
- 1/2 to 3/4 cup vegetable oil
- ½ whole large white onion sliced
- 3 whole Garlic cloves
- ½ lb ripe tomatoes
- 1/8 tsp whole cloves
- 1/4 tsp anise seeds
- 2 oz sesame seeds
- ½ oz cinnamon 1/2 stick
- 2 oz whole shelled pine nuts
- 2 oz whole shelled hazelnuts
- 2 oz whole shelled walnuts
- 4 oz pitted prunes
- 2 oz raisins
- 1 whole small ripe plantain
- 1 slice bread toasted
- 1 whole corn tortilla torn into small pieces
- 2 to 3 cups broth in which chicken was cooked
- 2 oz brown sugar or piloncillo available in Latin-American markets
- 2 ½ whole pieces or tablets mexican chocolate
- 1 pinch salt to taste
Instructions
- Boil the chicken pieces, uncovered, in the 2 quarts water containing the bay leaf, cut-up carrot, celery stalk, halved onion, parsley sprigs, doves, and peppercorns. Cook for about 30 minutes. Reserve the chicken pieces and 2 to 3 cups of the broth in which the chicken was boiled. Strain the broth.
- While the chicken is cooking, prepare the mole: Toast the chiles in a large dry sauté' pan and turn with tongs to toast evenly until the chiles are pliable. Allow the chiles to cool enough to be handled. Remove the stems, veins, and seeds. Place the chiles in a bowl and pour the 4 cups boiling water over them. Let stand a minimum of 30 minutes.
- Heat 2 tablespoons of the oil in a sauté pan and sauté' the sliced onions for 4 to 5 minutes, or until translucent. Add the garlic and cook for 2 to 3 minutes more. Place in a blender.
- Roast the tomatoes until charred. Peel and add to the blender.
- Toast the spices and nuts in a dry pan until golden. Place in the blender.
- In the sauté pan that was used for the onion and garlic, place the prunes, raisins, plantain, bread, and tortilla pieces. Add a little oil and sauté quickly. Add to the blender.
- Strain the chiles. Place the chiles in the blender and blend all of the ingredients to form a paste.
- Heat 3 tablespoons of the oil in a large, heavy pot. Sauté' the paste for about 10 minutes. Add approximately 1 cup of the reserved chicken broth and simmer over a low fire.
- Add the brown sugar or piloncillo, stir in the chocolate, and add salt to taste.
- Continue to stir the mole over a low fire, adding approximately 2 more cups of chicken broth. Simmer for 20 minutes. Put the chicken pieces into the mole and simmer 10 minutes more (you should have a fairly thick sauce). Serve with plain tamales or white rice.