Papantla Style Mole Sauce With Chicken Recipes

CHICKEN IN MOLE SAUCE

Steps:

• Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
• Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
• Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
• Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

PAPANTLA-STYLE MOLE SAUCE WITH CHICKEN

Steps:

• 1. Cook all the chicken pieces in the chicken broth in a large pot until cooked through and tender. Cook the breasts 20 minutes then remove them to a bowl and cover, to prevent overcooking. Remove the thighs about 10 minutes later (or 30 minutes total), and put them in the bowl with the chicken breasts. Keep the broth warm over low heat until added to the sauce. 2. In a medium skillet, toast the anchos until aromatic and slightly blistered. Do not burn. Put the anchos in a medium bowl and cover with hot water. Soak about 20 minutes. 3. Preheat the oven to 325°. In the same skillet used for toasting the anchos, heat the oil over medium-high heat. Add the tomatoes, tortillas, bread, plantain, cloves, and canela. Cook, stirring, frequently, until the tomatoes soften and the skins blister and char lightly. 4. Transfer the skillet ingredients to a blender. Add 2 cups of the reserved chicken broth, the soaked anchos, and the chipotles. Blend until very smooth. Transfer the blended sauce to a large heavy ovenproof pan or casserole dish. 5. Cook, stirring, until the sauce comes to a boil, about 3 minutes. Add the piloncillo and 1 cup of the reserved broth. Cook, stirring, over low heat, until the sugar melts, about 5 minutes. The sauce should have the consistency of heavy cream. If too thick, add additional hot broth. Add salt. Add the cooked pieces of chicken to the pan, and transfer to the oven and cook until the chicken is no longer pink inside, and the sauce is simmering, about 20 to 25 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

AUTHENTIC MOLE FROM VERACRUZ MEXICO

Steps:

• Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
• While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
• Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
• When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
• Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
• Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
• Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
• Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
• Enjoy!

CHICKEN IN MOLE SAUCE FROM PUEBLA

Steps:

• 1. Prepare the mole poblano at least one day ahead. Cover and refrigerate. About 1 hour before serving, bring the sauce to room temperature. 2. Preheat oven to 350°. Line a baking sheet with foil. Trim all excess fat and skin from the chicken. Season lightly with salt and pepper. Heat about 3 tablespoons oil in a large nonstick skillet over medium heat. Cook the chicken, in batches, about 3 minutes per side or until lightly browned on the outside, but not cooked through. As each browns, put it on the baking sheet in a single layer. 3. When all the chicken is done, cover the baking sheet with foil and bake until the chicken is tender and cooked completely through, about 35 to 45 minutes. 4. Meanwhile, in a small skillet, over medium heat, toast the sesame seeds, stirring, until aromatic and just starting to brown, 2 to 3 minutes. Reserve. 5. About 20 minutes before the chicken is done, bring the mole sauce to a boil over medium heat, then reduce the heat to low, cover and simmer, stirring frequently to prevent scorching, until ready to serve. If the sauce is too thick, thin with hot chicken broth to the consistency of gravy. 6. To assemble, put 1 chicken quarter on each of 4 dinner plates. Pour the sauce equally over each serving, letting it pool onto the plate. Sprinklewith toasted sesame seeds. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN MAZATLáN

Steps:

• 1. Put the potatoes in a pot of salted water and bring to a boil. Cook over medium heat until the potatoes are tender, about 20 to 40 minutes, depending on size. Peel as soon as the potatoes are cool enough to handle. 2. Steam the diced zucchini on a steaming rack over boiling water in a medium saucepan until crisp tender, about 4 minutes. Reserve in a bowl. Remove the steaming rack from the pan and cook the green beans in boiling water to cover until crisp-tender, about 6 minutes. Drain and rinse under cold tap water to stop the cooking. Reserve in a bowl. 3. Preheat oven to 350°. Trim all excess fat from the chicken and pat dry with paper towels. Heat oil in a large nonstick skillet. Fry the chicken, in batches if necessary, about 4 to 5 minutes per side until lightly browned on the outside. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the oregano. 4. Transfer the chicken to a baking dish and bake until tender and cooked through, 30 to 35 minutes. Cut the cooked potatoes into quarters and fry in the same pan until lightly browned. Season with the remaining salt and remaining oregano. Add more oil if needed. Put the potatoes in the baking dish with the chicken to keep warm. 5. Heat a nonstick skillet over medium heat, then warm the tortillas, one at a time, until limp and hot to the touch. Stack and wrap in a clean cloth napkin or foil, then reserve in a basket. 6. To assemble, line a large serving platter with shredded lettuce. Put the zucchini and green beans on the lettuce. Season with salt. Drizzle with the olive oil and vinegar. Arrange the hot chicken and potatoes over the top. Garnish the edges of the platter with avocado and radishes. Spoon a little fresh salsa over everything. Pass a bowl of salsa at the table. Accompany with soft, warm corn tortillas.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.