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Red Chicken Mole
Red Chicken Mole is a traditional Mexican recipe for chicken that's fried and then cooked in a rich sauce containing chillies, tomatoes, chocolate and spices. The full recipe is presented here and I hope you enjoy this classic Mexican version of Red Chicken Mole.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesSpice RecipesHerb RecipesChicken RecipesFowl RecipesMexico Recipes
A Mexican classic this time that's assembled from several parts that can be prepared in advance.
Ingredients:
60g dried chile anchos, 15g chile mulatos, 15g chile pasilla (or 4 red
chillies with a pinch of
cayenne pepper)
2 medium onions, finely chopped
30g
sesame seeds
3 tbsp lard
2 tbsp skinned, unsalted,
almonds
2 tbsp raisins
1 small onion, thickly sliced
1 clove garlic
1 half-stale tortilla, broken in pieces
1 slice stale white bread broken in pieces
500g chopped tinned tomatoes
juice of 2 limes
15g dark chocolate (at least 80% cocoa)
1/2 tsp dried
oregano
1/4 tsp dried thyme
1
bayleaf
1 tsp freshly-ground
black pepper
3
cloves
3 cm long
cinnamon stick
3 tbsp olive oil
1 whole chicken
1l chicken stock
handful of fresh
coriander
sea salt and black pepper to season
Method:
Boil water in a small pan then fry the chopped chillies in the lard for about a minute. Tip into a bowl and add the boiling water and leave to stand for half an hour.
Meanwhile place the tomatoes, lime juice, chocolate, oregano and thyme in another bowl. Grind the cloves, cinnamon and bayleaf in a pestle and mortar. Fry the sesame seeds in a hot pan until golden then set aside.
In a heavy-bottomed pan, add the almonds and when they start to colour add the oil raisins, tortilla fragments, bread, onion and garlic. Fry together for five minutes, allow to cool and add to a blender. Drain the chillies and add these to the blender as well. Add a little of the chicken stock and liquidize. Then add the remaining chicken stock and continue liquidizing. Pass the resultant liquid through a fine sieve and set the liquid aside.
Joint the chicken and reserve the breasts. Fry the remaining chicken pieces in lard until golden brown then add the tomato mixture, almond mixture, the ground spices and season with salt and pepper. Bring to the simmer and cook for ten minutes before adding the chicken breasts and cooking for a further 25 minutes.
Once the chicken has cooked, transfer to a warmed serving dish then turn up the heat on the sauce and boil until it has thickened.
To serve, ladle the sauce over the chicken, sprinkle the coriander and sesame seeds over the top then serve.
