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Chicken in Oaxacan Red Mole |
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Serves: 4
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(Pollo Coloradito)
Category: Chicken Moles and Stews
In Mexican cuisine, it's said that "often the sauce is the dish." Such is the case with Mole Coloradito (red mole sauce), one of Oaxaca's "seven moles" that's generally served in a rather plain fashion, as most moles are, with just a cooked chicken quarter on the center of the plate smothered in mole and sprinkled with sesame seeds. This typical presentation might also have a small mound of rice and a sprig of cilantro on the plate. It's a classic presentation focusing attention on the complex sauce. A side dish of cooked vegetables might be served with the chicken. Warm corn tortillas are served to dip into the sauce. The sauce is best if made a day or more ahead.
Oaxacan Red Mole
1 (about 2-pounds) chicken, quartered
2 tablespoons olive oil or vegetable oil
1 teaspoon dried oregano (Mexican variety preferred), finely crumbled
1/2 teaspoon salt, or to taste
1 tablespoon sesame seeds
Sprig cilantro
Warm corn tortilla
1. Prepare the mole several hours or a day ahead, for best flavor. Then trim excess fat and loose skin from the chicken. Heat the oil in a large frying pan over medium heat until it shimmers. Rub the chicken with oregano and season with salt. Place the chicken, skin-side down, and cook until golden brown, 5 to 6 minutes. Turn and cook the second side minutes until golden brown, about 6 minutes. Cover the pan, reduce the heat to low and cook the chicken until no longer pink inside, about 20 minutes.
2. Reheat the mole sauce until simmering. Place 1 chicken quarter on each of 4 plates. Cover each serving equally with sauce letting it pool onto the plate. Sprinkle sesame seeds on top and garnish with a sprig of cilantro. Serve with tortillas.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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