Newsgroups: rec.food.cooking
Subject: WANTED: Chicken Mole
Date: Thu, 27 Aug 1992 02:03:13 -0500

  RP> From: rpm@wag.caltech.edu (Richard P. Muller)

  RP> I'm looking for a good chicken mole recipe.
 
Here are three.  The first seems to rely on a bottled jar of mole' sauce.  The
second two look more complete.
 
  Subject: Empanadas
  To: Jd Salling
  From: Susana Montes
  Date: 8/10/92 1:14:01 PM
  -------------------------------------------
MOLE

  1 chicken, cut in parts
  4 c. of water
  1 jar of mole
  1/4 c. of tomato sauce
  1/2 Tb. of Mexican chocolate
  1 cube of chicken bouillon
  Salt to taste

In a Dutch oven put chicken and water, add extra water if 4 cups of
water don't cover chicken. Boil in medium-high heat for 20 minutes, or
until chicken is tender.

In a small bowl put mole, tomato sauce, Mexican chocolate and chicken
bouillon cube. Remove one cup of broth from the Dutch oven, and add it
to the mole mixture. Mash the ingredients together witha potato masher,
until it is creamy and has no lumps. Add salt to taste. Then pour mole
sauce into the Dutch oven, and mix with boiled chicken. Cook another 20
minutes, then turn off heat and cover. Makes 4 to 5 servings.

  * Origin: The Richwood BBS * Node 2 * 409-265-3828 (1:3812/10)


  Subject: Re: Chicken With Chocolate
  To: Steve Herrick
  From: Sam Waring
  Date: 8/19/91 10:03:00 PM
  -------------------------------------------

MOLE POBLANO DE POLLO

SOURCE: The Cuisines of Mexico, D. Kennedy
 
             -----------CHILES-----------
  4            Chiles mulatos
  2            Chiles anchos
  3            Chiles pasillas
  1/2     cup  Shortening (lard if you're being traditional)
               Warm water to cover

             ----------CHICKEN-----------
  1            Chicken, 4 lb
  8       Tbsp Shortening (or lard)
  1            Carrot, small; sliced
  1            Onion, med; sliced
  1            Garlic clove; peeled
  1       Tbsp Salt
  3            Peppercorns
               Water to cover
  1/2     cup  Water
  1/4     cup  Shortening (or lard)
  1/4     cup  Tomatillos; drained
  2            Cloves
  5            Peppercorns
  1/2"         Cinnamon stick
  1/8     tsp  Cilantro seeds and
  1/8     tsp  Aniseed, toasted together
  1/2     Tbsp Reserved chili seeds, toasted separately
  3       Tbsp Sesame seeds, toasted
  2            Garlic cloves, toasted
  3       Tbsp Shortening
  1       Tbsp Raisins
 10           Almonds, unblanched
  1       oz   Pumpkin seeds
  1            Corn tortilla, stale
  3            Croutons stale French bread
  1       oz   Mexican chocolate
  2       cup  Chicken stock
 
The day before, slit the chiles open with a knife and remove the seeds
and veins, reserving at lease 1/2 tablespoon of the seeds.  Heat the 
shortening and quickly fry the chiles on both sides.  Take care that 
they do not burn, and be careful how you inhale the fumes, unless you 
want a seared windpipe.  Put the chiles into a bowl, cover them with 
water, and leave them to stand overnight.
 
On serving day:  preheat the oven to 325 F.  Cut the chicken into 
serving pieces.  Set the giblets aside.  Melt 3 tablespoons lard and 
brown the chicken pieces well.  Drain off the excess fat.  Cover the 
pan and braise the chicken in the oven, without liquid, until it is 
tender---40 to 60 minutes, depending on toughness.  Put the giblets 
into the pan with the rest of the ingredients.  Cover them with water
and bring them to a boil.   Lower the flame and simmer for 1-1/4 to 
1-1/2 hours.  Strain the broth and set it aside.
 
When the turkey is cooked, pour off the juices in the pan and set them
aside to cool, then skim off the fat and add them to the giblet broth.
 Set it aside.  Blend the chiles with the water until smooth---you may
have to do them in two or three lots but try not to add more water.  
Melt the shortening, and when it is hot but not smoking, cook the 
chili puree over a medium flame for about 10 minutes, stirring it all 
the time.  Keep a lid handy, as it will splatter about.  Set it aside.
Put the tomatillos in a blender or food processor.
 
Put the spices into a spice grinder and add the toasted, cooled seeds,
reserving 2 tablespoons of the sesame seeds for later use.  Grind the 
spices and seeds finely and transfer them to the blender jar.  Add the
toasted garlic to the blender jar.
 
Melt three tablespoons of shortening in the frying pan and fry the 
raisins briefly, just until they puff up, and transfer them with a 
slotted spoon to the blender jar.  In the same pan fry the almonds, 
stirring them all the time, until they are well browned.  Remove with 
a slotted spoon and crush them a little before adding them to the 
blender jar.  In the same pan fry the pumpkin seeds lightly, but have 
a lid handy, as they pop about explosively.  Remove with a slotted 
spoon and add to the blender.  In the same pan fry the tortilla until 
very crisp.  Remove with a slotted spoon and crush it a little before 
adding it to the blender.  In the same pan fry the bread until crisp, 
then remove with a slotted spoon and crush.  Add it to the blender 
jar.  Blend all the ingredients together until they form a smooth 
paste.  If it is absolutely necessary to add some liquid to blend it 
effectively, then add a little chicken broth.
 
Add the blended mixture ot the chile sauce and cook over a brisk flame
for about five minutes, stirring the mixture constantly.  Break the 
chocolate into small pieces and add it to the mixture.  Continue 
cooking the _mole_ for about 10 minutes more, stirring it all the time
so it does not stick.  Add the broth and continue cooking the _mole_  
for a minimum of 40 minutes.  Add salt as necessary, then add the 
chicken pieces and heat them through.  Serve individually, sprinkled 
with some of the reserved toasted sesame seeds.

  * Origin: MicroWorld BBS - Cedar Park, Texas (512) 259-3185  (1:382/78.0)


  From:    Dee Lamzaki 
  To:      Merrilyn Vaughan                   Msg #132, 02-Jan-90 05:39pm
  Subject: Re: mole

Chicken Mole

     3 c water                  3 garlic cloves, diced
     4 chicken breasts          1/4 c raisins
     2 chicken legs and thighs  1/4 c crushed corn chips
     1 celery stalk, diced      1 onion, chopped
     2 T fresh cilantro, minced 2 t oil
     1 pinch salt               1 can (8oz) tomato sauce
     1/4 t cumin                1 square unsweetened chocolate,
     1/4 t ground cloves             melted
     2 T chili powder           1/4 c slivered almonds

Bring water, chicken, and celery to a boil. Cover and reduce heat,
letting simmer about 1 hour, or until meat comes away easily from
bones.  Remove chicken from broth and set aside to cool. Strain broth
and keep liquid; discard celery

In a blender, combine half of broth with six seasonings, raisins, corn
chips, and onion.

In a large frying pan, heat oil and add blended ingredients.  Heat
while stirring for five minutes.  Add remaining broth, tomato sauce,
and melted chocolate to frying pan.  Cover pan and simmer on low heat
20 minutes.

Meanwhile, cut chicken into pieces; add to sauce in frying pan.  Salt
if desired.  Cook everything together 10 minutes.  Toast almond slivers
and use as garnish.

Serve with brown rice, steamed corn tortillas, and green salad. Serves 6.

  * Origin: S.W.A.P.-[Sharing Words And Programs]-San Francisco,CA