Chicken Mole
- 2 dried Ancho chilies
- 3 dried New Mexico or Guajillo chilies, stemmed and seeded
- 1/4 cup sesame seeds
- 1/2 teaspoon anise seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon coriander seeds
- 6 black peppercorns
- One 1/2-inch cinnamon stick
- 3 tablespoons lard
- 1 1/2 tablespoons raisins
- 10 whole almonds
- 2 plum tomatoes, finely chopped
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 2 1/2 cups chicken stock or low-sodium broth
- 1 1/2 ounces Mexican chocolate, coarsely chopped
- Salt and freshly ground pepper
- 1 3-4-pound chickens, cut into 8 pieces each
- 1 tablespoon chopped cilantro (for garnish)
- Produce
- Almonds, whole (10)
- Ancho chilies, dried (2)
- Cilantro (1 tablespoon)
- Cumin seeds (1/4 teaspoon)
- Mexico or guajillo chilies, dried New (3)
- Onion, small (1)
- Plum tomatoes (2)
- Raisins (1 1/2 tablespoons)
- Meat
- Chickens (3 pound)
- Canned Goods
- Chicken stock or low-sodium broth (2 1/2 cups)
- Cooking & Baking
- Anise seeds (1/2 teaspoon)
- Cinnamon stick (1 1/2 inch)
- Coriander seeds (1/4 teaspoon)
- Garlic cloves (3)
- Lard (3 tablespoons)
- Mexican chocolate (1 1/2 ounces)
- Peppercorns, black (6)
- Salt and freshly ground pepper (1)
- Sesame seeds (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 14, 2012 (1 year ago).
15 people saved this recipe.
