COOK: RICK BAYLESS' OAXACAN BLACK MOLE WITH BRAISED CHICKEN
Steps:
- In a large dutch oven, heat 3 Tbsp of oil (use the oil in which you fried the chiles) over medium-high heat. Add the tomato puree and cook until thick and dark (the color of cinnamon), about 20 minutes. Add the nut puree and cook for 7-8 minutes, until the color of olive or anchovy paste. Add the banana-spice puree and do the same, cooking another 7-8 minutes, until it's the color it was before adding the latest puree. Finally, add the chile puree, turn heat to medium low and simmer for about 30 minutes until very thick and black. Stir in the remaining 3 1/2 cups broth and the chocolate, partially cover and simmer gently for an hour stirring often. Season with salt and sugar, taste and adjust as needed. Nestle the thigh/leg pieces in the sauce, partially cover and simmer gently for 15 minutes. Add the breast pieces, cover completely, and cook an additional 25 minutes until chicken is cooked through. Pull out the chicken pieces and put on a plate or serving platter. Spoon sauce over the chicken and garnish with sesame seeds. Serve with Arroz Blanco (http://www.epicurious.com/recipes/member/views/ARROZ-BLANCO-MEXICAN-WHITE-RICE-53064791)
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Noman Bashir
[email protected]I followed the recipe exactly and it turned out great! The mole was complex and flavorful, and the chicken was moist and tender. I would definitely recommend this recipe.
khayahblake scottbrice
[email protected]This is the best mole I've ever had. The sauce is so rich and flavorful, and the chicken is cooked perfectly. I will definitely be making this again and again.
km Sadik
[email protected]I'm not a huge fan of mole, but this recipe changed my mind. The mole was complex and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.
AT Nation
[email protected]This was my first time making mole and it turned out great! The mole was rich and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.
fahad 502
[email protected]I've made this recipe several times and it's always a hit! The mole is so flavorful and the chicken is always tender and juicy. I would definitely recommend this recipe.
Hayley Chapman
[email protected]This mole was amazing! It was so rich and flavorful, and the chicken was cooked to perfection. I will definitely be making this again.
Sheryl Maness
[email protected]I'm not a great cook, but this recipe was easy to follow and the mole turned out great! The chicken was also very tender and juicy. I will definitely be making this again.
Jo Ma
[email protected]This was a great recipe! The mole was easy to make and it tasted delicious. The chicken was also very tender and flavorful. I would definitely make this again.
Rana isbrand
[email protected]I made this for a party and it was a huge hit! Everyone loved the mole and the chicken. I would definitely recommend this recipe for a special occasion.
Lasisi Oluwafemi
[email protected]This was my first time making mole, and it turned out amazing! The sauce was rich and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.
Yaqoob Afgihn
[email protected]I followed the recipe exactly and it turned out great! The mole was complex and flavorful, and the chicken was moist and tender. I would definitely recommend this recipe.
Kazibwe Suzan
[email protected]This is the best mole I've ever had. The sauce is so rich and flavorful, and the chicken is cooked perfectly. I will definitely be making this again and again.
Slim Queens
[email protected]I'm not a huge fan of mole, but this recipe changed my mind. The flavors were so well-balanced and the chicken was cooked to perfection. I'll definitely be making this again.
Kawsar Xan
[email protected]This mole was absolutely delicious! The flavor was rich and complex, with a perfect balance of sweet, smoky, and spicy. The chicken was fall-off-the-bone tender and juicy. I would definitely recommend this recipe to anyone who loves Mexican food.