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Chicken Mole and a Mexican Menu

May 29, 2010 | Meat & Poultry, Menus, Popular, Sauces

It’s finally summer here in Colorado. Yes summer, not spring. We had snow two weeks ago and now our temps are in the 90s and I’m celebrating with new patio cushions.I just love having folks over for dinner and sitting outside where we can gaze over the herb garden which is in full swing……and admire the peony that’s finally opening it’s blooms.I had a chance to brag about the new pear tree I planted yesterday……and was happy the geraniums were all potted……and the salvia is blooming. But enough about my yard and gardens (which you can see I take both pride and joy in each summer) and on to the food.I’ve been on a bit of a Mexican theme since I catered a dinner last weekend, so I recreated some of these dishes for my guests last night, starting with the chicken mole which is melt off the bone delicious. The rest of the menu included a Mexican style Caesar salad (kind of a funny name since Caesar salad is from Mexico anyway, but this one uses lime juice instead of lemon juice and queso fresco instead of Parmigiano), my Black Bean and Vegetable Salsa, a grilled polenta square that I served the chicken over, and for dessert, macerated berries over a sour cream angel food cake. Very summery, very good – try this menu soon this summer and you won’t be disappointed!

Chicken Mole
Serves 4-6

2 chipotle peppers in adobo sauce
2 pasilla peppers, roasted
8 plum tomatoes, roasted
3 cloves garlic, roasted
1 teaspoon oregano
1 teaspoon cinnamon
1 tablespoon sesame seeds
1/2 teaspoon pepper
2 tablespoons canola oil
2 ounces Mexican chocolate
1 tablespoon dark cocoa powder
1/2 teaspoon salt
8 ounces tomato sauce
2 tablespoons canola oil
6 chicken thighs, bone in, skin removed

Remove seeds and stem from chipotle peppers, then puree chipotles, roasted peppers, tomatoes and garlic until smooth and set aside. Toast oregano, cinnamon, sesame seeds and pepper until fragrant. In a saucepan, heat canola oil, then add pureed vegetables, spices, chocolate, cocoa, salt and tomato sauce. Heat until chocolate melts and then continue to simmer, covered, for 15 minutes, stirring frequently. If sauce is too thick, add water to thin as needed. Set aside.

Heat canola oil in a heavy Dutch oven over medium high heat. Season chicken with salt and pepper then sear until well browned on both sides, working in batches to as to not crowd the pan. Return all browned chicken thighs to the pan, pour mole sauce over the top, cover and bake at 300 degrees for 2 hours.


8 Responses | TrackBack URL | Comments Feed

  1. I will never forget the time I made true mole poblano with more than 32 ingredients. Your recipe looks much simpler. It took me hours to make this dish even with my friend’s help, but it came out great. Your mole dish looks so inviting. Lovely, sunny photos you have there!


    • Memoria, I have a philosophy about cooking that I call “global improv”. While it’s fun to tackle a truly authentic dish like your 32 ingredient mole, most of us just don’t have time to do that much of the time. I want to inspire people to get in the kitchen and cook, whipping up some pretty close substitutes that are packed with flavor, but in much less time and often using fewer ingredients. I have other recipes on the site that tackle “global improv” for other cuisines and I hope you’ll give them a try! Thanks for reading and commenting!


  2. I am so glad I saw this over @ Photograzing. I’ve been hunting for a mole recipe!


  3. I LOVE this recipe! It is surprisingly simple, and isn’t at all fussy in terms of time. I have made it three times now, all with great success. Thank you so much!


    • I like your Mexican Menu, but can’t find a recipe for sour cream angel food cake, was this a sour cream pound cake or do you have a recipe for the sour cream angel food cake?


      • Martha, I purchased a store-made sour cream angel food cake – you can use either a regular angel food cake, a pound cake, or whatever you’d like for the menu!

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