Mick brought this chicken mole to a recent party honoring Doug King. Served with tortillas and rice, this is the best
application of chicken and chocolate known to man. Make sure to check out the recipe for the Mole Sauce.
|Yield: 20 hearty servings|
|You will need a 6 - 8 quart HEAVY stock pot or dutch oven (you might
have to raid the brewery)
|8 lbs||Boneless, Skinless Chicken Leg Meat
|3||Good Sized Onions, coarsely diced (yellow, white, red dinna matter)
|4||Fresh Pasilla Chiles, cored, seeded and sliced into half inch
|4||Fresh Anaheim Chiles, cored, seeded and sliced into half inch
|3||Carrots, 1/4" frenched
|6||Celery Ribs, 1/4" frenched
|2 Tbsp||Mexican Oregano
|1 Tbsp||Fresh Thyme (or 1 tsp dried)
|10 cloves||Garlic (Yes, 10, count'em)
|1 batch||Mick's Mole Sauce
|Salt, to taste
Butterfly the chicken meat to try to make it of uniform thickness,
but otherwise leave it in flat pieces as big as you can.
Separate cilantro leaves from stems. Coarsely, chop leaves and set
aside. Do the same with the stems (yep, the stems) and set aside
If you have a grill pan or griddle, use it, otherwise you can broil
or pan brown chicken. Save any juice; it's good stuff. Cut the
chicken into 2 or 3 inch square-ish pieces.
In the dutch oven over medium high heat, add oil. When hot add
onions, chilies, carrots, celery. When onions are translucent (if
you don't know what that means, look it up), add the garlic,
cilantro stems (STEMS!), thyme, oregano and bay leaves. When garlic
is soft, add chicken and stir through. Add mole sauce below, stir
through (cheaters, check for lumps, you Real-Dealers know what you
should have been doing all along).
Barely simmer on stove top or in low oven 150degrees (best) for 2
hours. Real-Dealers, you know what to do!
For the bold, as much pureed canned chipotle chiles in adobo as you
Accompaniments and Garnish:
Chopped cilantro leaves
Corn Tortillas, accompaniment