This recipe has no ingredients from our Sunnyvale garden. But it does have a very tasty Mole Poblano Spice Blend from Oaktown Spice Shop that our daughter Shauna gave us for Christmas.
Yield: 4 servings
Prep: 50 minutes
Cook: 1 hour 10 minutes
Ingredients
1/2 white onion, chopped
1/4 cup unsalted peanuts or 1/8 cup peanut butter
1/8 cup raisins
1/2 cup Mole Poblano Blend
10 oz. diced tomatoes
16 oz. chicken stock
3 lbs chicken (thighs, breasts, or cut your own into pieces)
1 Tbsp olive oil or bacon drippings
1 tablet Ibarra Mexican chocolate (Optional)
1/4 cup unsalted peanuts or 1/8 cup peanut butter
1/8 cup raisins
1/2 cup Mole Poblano Blend
10 oz. diced tomatoes
16 oz. chicken stock
3 lbs chicken (thighs, breasts, or cut your own into pieces)
1 Tbsp olive oil or bacon drippings
1 tablet Ibarra Mexican chocolate (Optional)
Directions
Preheat oven to 325
Make the Mole first
Make the Mole first
- Heat oil in tall-sided skillet
- Saute onions until soft (5 minutes)
- Add mole spice mix, nuts, and raisins and stir constantly for about a minute (be careful not to burn the spices)
- Add tomatoes and chicken stock
- Blend the mixture in a food processor or blender
- Pour the blended mix back into a pot and simmer until chicken has been browned
Variation: For a darker, more chocolately mole, melt in 1 or 2 oz. finely chopped or grated unsweetened chocolate or Mexican Ibarra chocolate.
Brown the chicken:
- Heat oil in tall-sided skillet
- Brown the skinless chicken pieces, 10 minutes per side
Bake:
- Pour the mole into a Dutch oven or covered backing dish and nestle the chicken in the sauce. Bake for 40 minutes.
- Allow to rest for 30 minutes.
- Slice the chicken and serve with warm mole on top.
While the chicken is baking, Make spanish rice
