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2 broiler-fryer chickens ( about 3 lb. each), cut in pieces 1 large
onion, sliced
3 whole cloves garlic
1 can (about 14 oz.) regular-strength chicken broth
Mole sauce
2 tablespoons chopped fresh coriander (cilantro)
4 to 6 cups hot cooked rice
Fresh vegetable condiments |
Rich chocolate distinguishes this national dish of Mexico. Cook chicken
and sauce a day ahead, if desired. Chicken can be served in whole pieces
or boned, skinned, and cut in chunks. Serve with fresh cooked vegetables
and rice. Place all chicken but breasts in a 5-quart kettle. Add
onion, garlic, and chicken broth. Cover and simmer for 25 minutes. Cut
whole breasts in half and add to kettle; continue to simmer, covered,
for 20 minutes or until thigh meat is no longer pink near the bone when
slashed.
Lift chicken from broth, set aside to cool slightly; leave whole or
pull off and discard skin and bone. Cut each breast into 3 pieces; cut
other large pieces into same size as breast meat pieces, if desired.
Pour broth through a wire strainer and reserve; discard vegetables.
Skim off fat and discard. Measure broth; if less than 3 cups, add water;
if more than 3 cups, boil to reduce. If made ahead, cover and chill
chicken and broth separately.
Heat mole sauce to simmering. Add chicken and simmer until meat is
hot. Transfer meat to serving dish and sprinkle with coriander. Pour
remaining sauce into a bowl. Serve meat and sauce over hot cooked rice;
accompany with vegetables. Makes 6 servings.
Mole sauce. In a blender, whirl until smooth 2 tablespoons
chili powder, 20 whole blanched almonds, 1/4 cup diced green tipped
banana, 1 teaspoon each ground cinnamon and salt, 32 corn tortillas torn
in pieces, 2 tablespoons sesame seed, 1 tablespoon pine nuts, and enough
reserved chicken broth to blend smoothly. Pour sauce into pan; add
remaining broth, 6 tablespoons butter or margarine, and 1 ounce
semisweet chocolate. Heat to simmering over medium heat, stirring. |