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Chicken in Mole Sauce from Puebla |
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Serves: 8 Print this Recipe(Mole Poblano de Pollo) Category: Chicken Moles and Stews Mole poblano refers to the special dark reddish-brown mole (meaning "sauce") from the city of Puebla. One story that's often told is that mole poblano was first made in the Santa Rosa Convent by the Sister Superior as a special dish to honor a visiting archbishop. This famous kitchen, founded in 1740, features brick walls inlaid with beautiful hand-painted Talavera tiles. It is now a museum filled with magnificent cazuelas (large clay cooking vessels for making mole). Mole poblano, is probably the most well-known mole outside Mexico, and is traditionally served with chicken or turkey. Make the sauce at least one day ahead; it can even be made and frozen. Then the mole is ready to reheat and serve on short notice over fried or braised poultry. This stellar dish is served by itself with warm tortillas to dip into the sauce. Mole Sauce from Puebla 8 chicken quarters (either breast-wing or leg-thigh) Salt, or to taste Freshly ground pepper, to taste Oil for frying 1/4 cup sesame seeds, toasted 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. Sprinkle with 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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