Chicken in Almond Mole

Name: Chicken in Almond Mole (Almendrado de Pollo)
Prep time: 1 h
Total time: 1 h
Yield: Makes 8 servings
Cuisine: Mexican
Ingredients: ¼ cup lard (preferred) or neutral oil, like corn or grapeseed; ¼ cup lard (preferred) or neutral oil, like corn or grapeseed; ¼ cup lard (preferred) or neutral oil, like corn or grapeseed; ¼ cup lard (preferred) or neutral oil, like corn or grapeseed; Salt and black pepper to taste; Salt and black pepper to taste; 1 cup blanched almonds; 1 large white onion, chopped; 2 dried ancho or other fairly mild chiles (the dish should not be too fiery); 2 dried ancho or other fairly mild chiles (the dish should not be too fiery); chicken stock, preferably homemade, as needed; Slivered almonds for garnish, optional; 1 teaspoon ground cinnamon; Pinch of ground cloves; 10 garlic cloves, peeled; 3 or 4 tomatoes, cored and chopped (about 3 cups); 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 1 tablespoon red wine or other vinegar; 1 tablespoon red wine or other vinegar

Almendrado de Pollo

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

One of the classic moles of Oaxaca, now popular throughout Mexico. Though no mole is simple, this is among the easiest and most straightforward, something you can actually consider making on a weeknight (especially if you’re an experienced cook and can brown the chicken and make the sauce at the same time).

To be entirely authentic—or, at least, more authentic, since true authenticity is never really possible north of the border—you should roast most of the sauce ingredients before

Ingredients

Americas
Mexico
Main course
Central America
Oaxaca
Gluten-free

Ingredients

Method