Serves: 8
Total Calories: 3,324
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 Chicken in Mole Sauce from Puebla recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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