Chicken Mole

Name: Chicken Mole (Mole de Pollo)
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup lard; White rice, for serving; 2 ripe black (sweet) plantains, peeled (see Note); Vegetable oil for frying; 2 tablespoons salt; 2 quarts Chicken Broth; 4 large skinless, boneless chicken breasts, split; 2 ounces unsweetened Mexican or bittersweet chocolate, chopped (see Note); 2 ounces unsweetened Mexican or bittersweet chocolate, chopped (see Note); 3 corn tortillas; ½ cup prunes; ½ cup raisins; 2 cinnamon sticks, preferably Mexican canela (see Note); 2 cinnamon sticks, preferably Mexican canela (see Note); ½ cup toasted almonds; 1 750-ml bottle dry red wine, such as Merlot; 1 750-ml bottle dry red wine, such as Merlot; ½ cup dried apricots; 10 small tomatillos, husked and rinsed; ½ cup extra-virgin olive oil; 3 large ripe tomatoes, quartered; 10 small tomatillos, husked and rinsed; 1 tablespoon whole black peppercorns; 1 teaspoon whole cloves; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; ½ pound guajillo chiles, stemmed and seeded (see Note); 1 medium white onion, peeled and quartered; 8 garlic cloves, peeled; ½ pound pasilla chiles, stemmed and seeded (see Note)

Mole de Pollo

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Ingredients

½ pound guajillo chiles, stemmed and seeded (see Note)
½ pound

Americas
United States
Florida
Main course
California
Latin America
Gluten-free

Method

Bring 2 quarts of water to a boil. In a dry cast-iron, skillet, toast the guajillo, pasilla, and ancho chiles over medium-low heat in batches for 2 minutes, until fragrant; turn them and shake the pan so they don’t scorch. Put the toasted chiles in a large bowl, cover with the boiling wat