Chicken Mole

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “From A Can” and my second theme was “Coffee”. While I have made mole before, last time I definitely did not use coffee. Since the last time I made it was so long ago, I really cannot say which way tasted better. I think I like them both! This was really good and next time there are very few changes I would make like making the Mole a little hotter. The only reason I did not this time is because I am always hesitant about adding too much heat to recipes when serving food to other people. I should have known better. Thought for next time though! I also had to stop myself from eating the pepitas before cooking… I have a problem.

I use a home made chicken broth which is not very salty so you might need to add less salt if using store bought.

  • Servings: 5-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: mexican
  • Course: entrée
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins

Ingredients

1/3 Cup Pepitas
1 28 oz Diced Tomatoes Cans
1 Small White Onion
6 Cloves Garlic
3 2/3 Tablespoons Olive Oil
to taste Kosher Salt
to taste Freshly Ground Pepper
3/4 Cup Hot Coffee
1/4 Cup Raisins
4 teaspoons Chile Powder
2 teaspoons Cocoa Powder , unsweetened
1/2 teaspoon Allspice
2 Canned Chipotle Peppers in Adobo
1 teaspoon Adobo Sauce
4 teaspoons Brown Sugar , firmly packeds
1 Cup Chicken Broth
2 – 2 1/2 lbs Chicken Thighs
3 Tablespoons Cilantro , chopped
1 Lime
to taste Sour Cream
Corn Tortillas

Steps

  1. Preheat oven to 350 degrees.
  2. Spread the Pepitas on a baking sheet and bake until brown (about 3 – 5 minutes). Set aside.
  3. Adjust oven rack to within 5 inches of broiler element and heat broiler.
  4. Drain and squeeze dry the Tomatoes, dice the Onion, and peel and mince the Garlic.
  5. Combine the Tomatoes, diced Onion, minced Garlic, 1 Tablespoon Olive Oil, kosher salt, and Freshly Ground Black Pepper on a rimmed baking sheet. Toss to coat everything.
  6. Broil until browned and blackened in spots and Tomatoes are withered, stirring occasionally (about 8 – 12 minutes).
  7. Meanwhile, in a blender, combine the Coffee, Rasins, Chile Powder, Cocoa Powder, and Allspice. Allow to rest for a minimum of 5 minutes.
  8. Add the Tomato mixture to the blender along with the Chipotle Chiles, Adobo Sauce, Brown Sugar, Pepitas, Chicken Broth, and 2 Tablespoons Olive Oil.
  9. Blend until smooth. Taste and adjust Kosher Salt and Pepper to taste.
  10. Skin and de-bone the Chicken Thighs and cut into small strips.
  11. Season the Chicken Thighs with Kosher Salt and Pepper. Set aside.
  12. Heat 2 teaspoons of Olive Oil in a large skillet over high heat until smoking.
  13. Add the Chicken Thighs to the skillet in a single layer and cook until browned, without stirring (about 4 – 5 minutes). Stir and cook until the Chicken is cooked through, opaque, and browned in spots (about 3 – 4 minutes longer).
  14. Reduce the heat to medium-low. Stir in the Mole Sauce and simmer until the sauce has thickened (about 10 minutes).
  15. Meanwhile, chop the Cilantro and cut the Lime into Wedges.
  16. Serve topped with Cilantro and with Tortillas, Sour Cream, and Lime wedges.

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