Recipe for cooking chicken mole
Recipes from the Southwest US :: Southwestern Main Dish Poultry
8 serving-size pieces chicken or turkey
1 1/2 tsp. salt, divided
1 tsp. pepper
1 (8 1/2 ounce) jar mole sauce
1/2 c. enchilada sauce or tomato sauce
1/2 to 1 c. chicken stock
1 Tbsp. creamy peanut butter
1 square or rectangular dark, unsweetened chocolate
1 Tbsp. sugar
Preheat oven to 350 degrees fahrenheit.
Heat a deep ovenproof Dutch oven over med. heat. Add chicken pieces, and cook until brown on every side, about 20 mins. Season chicken with 1 tsp. sat and pepper. Cover pan with lid and place in oven for 20 to 1/2 an hour or until chicken juices run clear.
Meanwhile, in a large saucepan, combine mole sauce, enchilada or tomato sauce and chicken broth, beginning with 1/2 c.. Add more as needed to adjust consistency and flavor. Heat to boiling; reduce heat to simmer. Stir in peanut butter, chocolate and sugar. Cook and stir until chocolate is melted, about 5 mins. Continue simmering 10 mins. longer. Season with 1/2 tsp. salt, or to taste. If sauce seems too thick, add just enough water or chicken stock to thin to desired consistency.
Remove chicken from oven and pour sauce over chicken.
Reduce oven temperature to 300 degrees fahrenheit. Return chicken to oven, covered, and bake for 30 to 40 mins. or until chicken is tender, almost falling off the bone.
Serve with white or Mexican rice or tortillas. This recipe doubles easily.
Makes 4 servings.
