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Home » Food » Dinner » Devilish Chicken Mole
Devilish Chicken Mole
By Mick Deering

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 lbsBoneless, Skinless Chicken Leg Meat
3Good Sized Onions, coarsely diced (yellow, white, red dinna matter)
4Fresh Pasilla Chiles, cored, seeded and sliced into half inch rings
4Fresh Anaheim Chiles, cored, seeded and sliced into half inch rings
3Carrots, 1/4" frenched
6Celery Ribs, 1/4" frenched
1 bunchCilantro
2 TbspOil
2 TbspMexican Oregano
3Bay Leaves
1 TbspFresh Thyme (or 1 tsp dried)
10 clovesGarlic (Yes, 10, count'em)
1 batchMick'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!

Optional: For the bold, as much pureed canned chipotle chiles in adobo as you can handle.

Accompaniments and Garnish:
Mexican rice
Chopped cilantro leaves
Corn Tortillas, accompaniment

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.