BRAISED CHICKEN WITH OAXACAN MOLE
This recipe was given to me by a friend. The sauce freezes well and I usually make up the sauce and freeze in 2 cup portions. The 2 cups is perfect for 10 chicken legs which will serve 4 to 5 people.
Provided by PaulaG
Categories One Dish Meal
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Wash the chile, remove stem and seeds. Place in a medium bowl and cover with warm water. Let stand for 30 minutes. While chile is soaking, add the sesame seeds and spices to a large skillet and toast over moderately low heat, stirring until fragrant. Place toasted mixture in a grinder and process to a fine powder. Set aside.
- In the same skillet add in 1 tablespoon oil and warm slightly. Stir in raisins, almonds and tortilla. Cook over low heat until almonds are toasted and raisins plump. Transfer to a large bowl and set aside.
- Add the tomatoes to the skillet and cook, turning frequently until skins are blistered on all sides. Transfer to a bowl. Add onion and garlic to the skillet and cook, stirring until lightly browned taking care not to burn the garlic. Place contents in a blender or food processor container and lightly chop.
- Add a tablespoon of oil to skillet, stir in chopped vegetables and spice mix. Cover over medium heat until warmed through. Drain the chiles and add along with chicken stock. Partially cover, bring to a boil, reduce heat to simmer and cook for 1 hour. Remove from heat, add in chocolate and process in a blender in batches or using stick blender process until smooth. Season to taste with salt and pepper.
- Preheat oven to 350 degrees. In a large skillet warm 2 tablespoons of oil and in batches if necessary brown chicken over high heat, turning as needed to brown all sides. Place browned chicken in oven proof dish, pour prepared mole over all. Cover and bake in preheated oven until chicken is cooked through, approximately 1 hour. Transfer to a serving platter and garnish with additional sesame seeds and chopped fresh cilantro.
- Note: The mole can be prepared ahead of time and frozen in 2 cup portions. Defrost in refrigerator and warm before pouring over browned chicken. Bake chicken and mole as directed.
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.
MOLE NEGRO OAXAQUENO: OAXACAN BLACK MOLE
Steps:
- In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork. Remove the meat from the stock. Strain and reserve the stock.
- Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.
- In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Remove them from the pan.
- Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the blended chile mixture.
- Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.
- Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.
- In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.
- Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.
- Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The mole should not be thick; just thick enough to coat the back of a spoon.
- Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.
- To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas.
- You can use oil instead of lard to fry the mole, but the flavor will change dramatically. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves.
- Inspired by Maria Taboada and Paula Martinez
OAXACAN BLACK MOLE: MOLE NEGRO
Provided by Emeril Lagasse
Categories main-dish
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 29
Steps:
- Put the chicken into a saucepan with the garlic, onions, and mint. Add the water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender, about 35 minutes. Strain, reserving the broth. Remove the stems from the dried chiles. Slit them open, and remove seeds and veins, reserving the seeds. Toast the chiles for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred, about 2 minutes.
- Rinse the chiles in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano.
- Heat some of the lard in a small frying pan and fry the sesame seeds until a deep golden color, a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chiles and chocolate, 1 by 1, strain, and put into the blender jar, blending after each addition and adding water or broth, as necessary, to release the blades.
- Heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chiles and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chiles, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer.
- Add about 4 cups of the chicken broth and continue cooking for 35 minutes. Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa. Add more broth if necessary, the mole should just coat the back of a wooden spoon. Add the chicken and salt to taste; cook for 10 minutes longer.
CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
- Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
OAXACAN RED MOLE SAUCE (MOLE COLORADITO)
This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture.
Provided by Sharon123
Categories Chicken Breast
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Chicken:.
- Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
- Mole sauce:.
- Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
- Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
- Take them out and set aside.
- Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
- Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
- In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
- Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.
POLLO OAXACA
The southern region of Oaxaca, Mexico is known as the land of siete moles or seven moles. I developed this chicken dish using the herbs and tomatillos needing to be used up. This is also known as a verde mole. It's an interesting taste difference using the mole both cooked and in the raw form in this dish. Serve alongside a Mexican style rice and a green salad.
Provided by Avon- status quo PRO
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Stir in the chicken, and season with oregano, minced garlic, and salt and pepper. Cook and stir until the chicken is lightly browned. Stir in the onion, then cover and reduce heat to low.
- Place tomatillos, cilantro, jalapeno pepper, whole garlic, lime juice, and salt in a blender. Pulse to a chunky consistency. Pour half of the tomatillo mixture over the chicken. Continue simmering until chicken is tender, 35 to 40 minutes more. Serve with remaining sauce and top with Monterey Jack cheese.
Nutrition Facts : Calories 621.5 calories, Carbohydrate 8.1 g, Cholesterol 178.8 mg, Fat 44.7 g, Fiber 2.5 g, Protein 45.8 g, SaturatedFat 12.8 g, Sodium 213.7 mg, Sugar 3.5 g
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- Meanwhile, in a large skillet, combine the 1/3 cup of sesame seeds with the anise, cumin, coriander, cloves, peppercorns and cinnamon stick. Toast over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let them cool completely. Grind the seeds and spices to a fine powder.
- In the same skillet, melt 1 tablespoon of the lard. Stir in the raisins, almonds, pumpkin seeds and tortilla. Cook the mixture over moderately low heat until the almonds are toasted and the raisins are plump, about 5 minutes. Transfer the contents of the skillet to a large bowl.
- Add the tomatoes to the skillet and cook, turning, until the skins are lightly blistered on all sides, about 12 minutes. Transfer the blistered tomatoes to the bowl. Add the garlic and onion to the skillet and cook, stirring, until lightly browned, about 8 minutes. Transfer the garlic and onions to the bowl and let cool. Empty the vegetables onto a work surface. Peel the garlic cloves and coarsely chop them along with the onions and tomatoes.
THE 7 MOLES OF OAXACA - FOOD REPUBLIC
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Estimated Reading Time 4 mins
- Negro. The “typical” savory-sweet mole mentioned above, and the one most frequently found on American menus. An intricate recipe with a lot of ingredients and steps, you’ll be grinding and stewing the following together: onion, garlic, whole spices like cinnamon, cloves, black pepper and cumin, dried chiles, pumpkin and sesame seeds, herbs like hoja santo (which contributes to the dark color) and cilantro, bread for thickening and sometimes dried fruit for extra sweeteness.
- Rojo. Red mole, also known as mole poblano, is similar to black mole, using many of the same spices and base ingredients and also contains chocolate, but less.
- Coloradito. This brew translates to “a shade of red,” or “on the naughty side,” depending on what you’re doing in the kitchen. Somewhere between rojo and negro in color, this brown mole shares the base ingredients of whole spices, onions, garlic, seeds and chocolate and features an awesome secret ingredient for thickening and sweetening: mashed ripe plantain.
- Amarillo. Leave the chocolate at the door, this mole will have none of that. Picture all the goodness of the first three moles without the sweet stuff and you have a delicious basic sauce to pour over or use as a cooking base for myriad Mexican purposes.
- Verde. White on the outside, green on the inside — that’s a pumpkin seed. Extra pepitas or pipian, along with fresh tomatillos, jalapenos and cilantro are the key ingredients in bright green mole verde.
- Chichilo. This one’s a little more intense. Round up all the beef bones you can find, you’re going to need them. This dark, spicy sauce starts with rich, homemade beef stock.
- Manchamantel. This “tablecloth-staining” mole lives up to its reputation: between the bright red chorizo grease, tomatoes and ancho chiles, you do not want to get this stuff on anything white.
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