Mole de Pollo Maria Cruz
José Andrés, courtesy of China Poblano
I enjoy making a chicken mole that my mother makes, from the state of San Luis Potosi, Mexico. Unlike most traditional moles that use chocolate to sweeten the dish, this one is bright red and is both full of flavor and extra-spicy because of the variety of chiles and spices added to the dish.
This recipe and others like it can be found in the article “Chefs’ Favorite Winter Dishes.”
How to Make It
1
Season chicken pieces with salt and pepper.
2
De-seed the guajillo chiles and toast on a griddle or a comal. The chiles should be blistered with a light char. Set aside.
3
In a large stock pot on medium, heat the oil. Once the oil is hot carefully place the seasoned chicken in pan with the skin side down. Sear the chicken on both sides until golden brown, carefully take the chicken out of the pot, and set aside.
4
In the same pot, add the onions and garlic, turn the heat to low, and cook until translucent and slightly caramelized.
5
While the vegetables are caramelizing, toast the sesame seeds, cumin, and pumpkin seeds until golden brown. Set aside.
6
Once the onions and garlic are caramelized, add the toasted chiles, seeds and cumin, cloves, and peppercorns to the pot.
7
Cover with water until the chiles are fully submerged. Bring to a boil and then take it down to a simmer. Cook until the chiles are tender and ready to fall apart.
8
Let sit for a few minutes to cool and then in a large blender, place all of the chiles, seeds, spices, and vegetables in the blender, and purée until smooth adding the liquid from the pot to help with the pureeing process. Carefully push the purée through a fine mesh strainer. Set aside the smooth mole and discard anything left in the strainer.
9
Place the chicken back into stock pot; add the chicken stock and mole. Simmer and reduce for about 45-60 minutes. When finished the mole should be a bright reddish-orange color with a smooth consistency that should slide down the backside of a spoon, and the chicken should be fork-tender and cooked through.
10
When ready to eat, place in bowl over your favorite rice and garnish with toasted sesame seeds. Serve with a side of warm tortillas. Buen Provecho!
Ingredients
1 whole chicken cut into 8 pieces
2 large Spanish onions diced
10 cloves of garlic, diced
1 ½ lbs dried guajillo chile
4 oz sesame seeds
6 oz pumpkin seeds
2 tsp whole cumin
1 tbsp whole black peppercorns
3 whole cloves
2 cups chicken stock
kosher salt and pepper to taste
6 fl oz vegetable oil
2 cups water
Directions
1
Season chicken pieces with salt and pepper.
2
De-seed the guajillo chiles and toast on a griddle or a comal. The chiles should be blistered with a light char. Set aside.
3
In a large stock pot on medium, heat the oil. Once the oil is hot carefully place the seasoned chicken in pan with the skin side down. Sear the chicken on both sides until golden brown, carefully take the chicken out of the pot, and set aside.
4
In the same pot, add the onions and garlic, turn the heat to low, and cook until translucent and slightly caramelized.
5
While the vegetables are caramelizing, toast the sesame seeds, cumin, and pumpkin seeds until golden brown. Set aside.
6
Once the onions and garlic are caramelized, add the toasted chiles, seeds and cumin, cloves, and peppercorns to the pot.
7
Cover with water until the chiles are fully submerged. Bring to a boil and then take it down to a simmer. Cook until the chiles are tender and ready to fall apart.
8
Let sit for a few minutes to cool and then in a large blender, place all of the chiles, seeds, spices, and vegetables in the blender, and purée until smooth adding the liquid from the pot to help with the pureeing process. Carefully push the purée through a fine mesh strainer. Set aside the smooth mole and discard anything left in the strainer.
9
Place the chicken back into stock pot; add the chicken stock and mole. Simmer and reduce for about 45-60 minutes. When finished the mole should be a bright reddish-orange color with a smooth consistency that should slide down the backside of a spoon, and the chicken should be fork-tender and cooked through.
10
When ready to eat, place in bowl over your favorite rice and garnish with toasted sesame seeds. Serve with a side of warm tortillas. Buen Provecho!
