Chicken with Simplified Mole Sauce
by:
Traditional mole sauces contain a frightening number of ingredients - although not always chocolate - but an excellent mole can be made with far fewer. A mix that includes all four dried chile varieties makes the flavor of the sauce more complex and intriguing, though it will still be satisfying with only one type. Serve this dish with rice or warm tortillas. Makes 4 main-course servings.
ingredients
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serves: 4
12 dried chiles (such as mulato, ancho, pasilla, and/or chilhuacle negro, preferably a mix)
1 chipotle chile (soaked in warm water for 30 minutes to soften, then drained)
2 tablespoons vegetable oil
1 teaspoon ground coriander
1/4 cup almonds
1 onion (chopped)
2 cloves garlic (chopped)
2 tomatoes (chopped)
2 cups chicken broth (or water)
1/4 cup raisins
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon sherry vinegar (or to taste)
Salt
Pepper
in Sautéed Chicken Butter recipe
Servings Per Recipe: 4
Amount per Serving
Calories: 175
- Total Fat: 10.8 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 42.3 mg
- Total Carbs: 18 g
- Dietary Fiber: 2.8 g
- Sugars: 10.4 g
- Protein: 5 g
preparation
1. Put all the chiles, except the chipotle, in a cast iron skillet over medium heat and toast for about 5 minutes. Rearrange them every couple of minutes and turn them over so they are all roasted the same amount. Put them in a bowl with warm water to cover and move them around every 10 minutes for about 30 minutes total, or until they are soft and pliable.
2. Drain the chiles, cut off the stems, and rinse out the seeds. Stem and seed the chipotle chile. Cut all the chiles into several pieces each.
3. In a saucepan, heat the oil over medium to high heat. Add the coriander, almonds, onion, and garlic and cook gently for about 12 minutes, or until the onion is translucent. Add the tomatoes and broth and simmer for about 5 minutes, or until the sauce thickens.
4. Remove from the heat, let cool slightly, pour into a blender, and add the raisins, chiles, cloves, and cinnamon. Process for 1 minute, or until smooth, and then strain through a medium-mesh strainer into a clean pot. Bring the mixture back to a simmer, add the sugar and vinegar, and season vvith salt and pepper. Taste and add more vinegar if needed.
5. While the sauce is cooking, cook the chicken as directed and then transfer to a warmed platter. Spoon the sauce over the top.
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comments
Serena
May 9, 2012