In the heart of Oaxaca, Mexico, a symphony of flavors awaits in the form of Chicken in Oaxacan Green Mole with White Beans. This traditional dish, revered for its complex and vibrant flavors, is a culinary journey that tantalizes the senses. The star of the show is the green mole, a rich and aromatic sauce made from a blend of fresh herbs, roasted tomatillos, and nutty pumpkin seeds. Infused with the warmth of guajillo and pasilla chiles, the mole envelops tender chicken pieces and hearty white beans, creating a harmonious union of textures and flavors. Accompanying this delectable main course are three equally enticing recipes: a refreshing cucumber salad with tangy pickled onions, a creamy avocado salsa bursting with vibrant flavors, and a simple yet flavorful Mexican rice that rounds out the meal with its fluffy texture and subtle nutty aroma. Together, these recipes form a complete and authentic Oaxacan feast that will transport you to the vibrant streets of Oaxaca, where culinary traditions and flavors come alive.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN MOLE WITH CHICKEN
Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don't eat meat, you can make the mole with vegetable broth and enjoy it over rice and vegetables.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- To poach the chicken, combine all of the ingredients except the chicken in a large pot and bring to a simmer. Simmer 20 minutes. Add the chicken breasts and skim off any foam when the liquid comes back to a simmer. Partly cover and simmer 15 minutes. Remove from the heat and allow to cool for 5 to 10 minutes, or longer if possible. Then, using tongs, remove the chicken breasts to a sheet tray or bowl. When they are cool enough to handle, remove the skin. Cover and set aside. Strain the stock through a cheesecloth-lined strainer and measure out 3 cups. Skim off the fat from the top. (If you do this step the day before, chill the stock first, then skim off the fat from the top. Chill any remaining stock, skim off the fat and freeze.)
- To make the mole, heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden, or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool. Set aside 2 tablespoons of the seeds for garnish.
- If you're using fresh tomatillos, bring a medium pot of water to a simmer, add the tomatillos, and simmer for 10 minutes, flipping them over in the water halfway through, until soft. Drain and place in a blender. If using canned tomatillos, drain and place them in a blender. Add the cooled pumpkin seeds, the chilies, lettuce, onion, garlic, cilantro, and 1/2 cup of the stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary. If necessary, do this in 2 batches.
- Heat the Dutch oven or heavy saucepan over medium-high heat until a drop of water evaporates immediately on contact. Add the oil, wait for a minute, then drizzle in a bit of the pumpkin seed mixture; if it sizzles loudly, add the rest, holding the lid above the pan, as the mixture will spatter. Cook, stirring, until the mixture darkens and thickens, about 5 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Stir or whisk in the remaining stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt.
- To serve, place the chicken breasts in the pot with the mole and warm on top of the stove, then remove the chicken pieces to a platter and nap with the warm sauce; or place in a large, attractive baking dish, pour on the sauce, cover and warm in a low oven (275 degrees) for 20 minutes. Garnish with cilantro sprigs and pumpkin seeds. Serve with rice.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 4 grams, TransFat 0 grams
OAXACAN CHICKEN MOLE
Make and share this Oaxacan Chicken Mole recipe from Food.com.
Provided by Lennie
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste.
- In a heavy skillet that comfortably holds both breasts, heat the oil over mediium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
- Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
- Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
- Taste sauce; add salt and pepper if desired.
CHICKEN IN OAXACAN GREEN MOLE WITH WHITE BEANS
Number Of Ingredients 20
Steps:
- 1. Prepare the beans and reserve. Put the chicken into a large saucepan. Add the broth, 1 cup of water, half of the onion, half of the garlic, the carrot, and the crushed red pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, until tender, 30 to 35 minutes. Remove the chicken pieces to a bowl and cover to keep moist. Pour the cooked broth through a strainer into a bowl and reserve for the sauce. Discard the debris. 2. In a blender or food processor, blend the tomatillos, jalapeños, cumin, allspice, cloves, the remaining half of the onion, and the remaining garlic. Add 1 cup of the chicken broth, and blend until smooth. 3. In a large saucepan, heat the oil until it shimmers. Slowly pour in the tomatillo mixture (so it won't splatter), and cook, stirring frequently, 5 minutes. 4. In the same blender jar, blend the parsley, epazote, hoja santa, masa, salt, pepper, and sugar with 1/2 cup of the cooked chicken broth. Purée the mixture until smooth, and pour into the pan with the sauce. Cook over low heat, stirring frequently to prevent sticking, 20 minutes. Add the cooked chicken and the white beans. Simmer, partially covered, 10 to 15 minutes to heat through and blend flavors. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- To make the mole sauce, start by toasting the spices in a dry skillet over medium heat. This will release their flavor and aroma.
- Once the spices are toasted, add them to a blender or food processor along with the other ingredients for the mole sauce. Blend until smooth.
- When cooking the chicken, be sure to brown it well on all sides before adding the mole sauce. This will help to develop flavor and prevent the chicken from becoming dry.
- Add the beans to the mole sauce along with the chicken. Cook until the beans are heated through.
- Serve the chicken and beans with rice or tortillas. Garnish with cilantro, onions, and avocado.
Conclusion:
This recipe for chicken in Oaxacan green mole with white beans is a delicious and authentic Mexican dish. The mole sauce is rich and flavorful, with a complex blend of spices. The chicken is tender and juicy, and the beans add a creamy texture and nutty flavor. This dish is sure to be a hit with your family and friends.
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