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Chicken Mole

Serve this mole (pronounced mo-LAY and translated as "sauce") with brown rice, steamed corn tortillas and a green salad.
  • 3 cups water
  • 4 chicken breasts
  • 2 chicken legs and thighs
  • 1 celery stalk, chopped
  • 3 tablespoons fresh cilantro, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 2 tablespoons chili powder
  • 3 garlic cloves, minced
  • 1/4 cup raisins
  • 1/4 cup crushed corn chips
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 8 ounces tomato sauce
  • 1 ounce unsweetened chocolate, melted
  • 1/4 cup slivered almonds, toasted
Bring water, chicken and celery to a boil. Cover and reduce heat, letting chicken simmer about 1 hour, or until meat comes away easily from bones. Remove chicken from broth and set aside to cool. Strain broth and keep liquid; discard celery.

In a blender, combine half of the broth with the cilantro, salt, cumin, cloves, chili powder, garlic, raisins, corn chips and onion. Pulse several times to blend.

In a large skillet, heat oil over medium heat and carefully add the blended ingredients. (You are actually "frying" the sauce, here, so pour carefully to avoid spatters.) Heat and stir for 5 minutes. Add the remaining broth, tomato sauce and melted chocolate to skillet. Cover and simmer on low heat 20 minutes.

Meanwhile, remove skin and bones from chicken and cut into bite-size pieces; add to sauce in skillet. Taste and correct seasonings, if desired. Simmer for 10 minutes. Toast almond slivers and use as garnish.

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You may also find interesting our full article about how to make a mole sauce.
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