Puebla Style Chicken Mole |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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DH got this years ago from a Purina co worker. It sounds divine! Ingredients:
1 1/2 kg chicken fillets (breast or thigh) |
2 tablespoons oil |
3 tablespoons mole |
1 small onion, quartered |
1 garlic clove |
3 tomatoes, peeled |
1 banana, small and ripe |
1/2 tablespoon sugar |
salt |
2 tablespoons sesame seeds |
Directions:
1. Bring 800 ml water to boil and add chicken fillets. Simmer till just stiffened. Remove chicken and cover to prevent their drying out. Reserve the resulting chicken stock.
2. Heat oil in large saucepan and fry mole paste till fragrant. In a blender or food processor, combine onion, garlic, tomato, banana and sugar. Add this paste to the mole in the pan. Stir and simmer over low heat for 3 minutes.
3. Add 3 cups chicken stock, cover and cook over low heat for 15 minutes, till mixture thickens to a creamy consistency. If too thick, add a little more stock. Taste for chili heat: if it's too hot, add extra sugar or blended tomato.
4. Meanwhile, dry fry sesame seeds in a pan till golden brown and fragrant. Add chicken pieces to the sauce, heat through and serve sprinkled with sesame seeds.
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