January 6, 2007
COULD YOU HAVE THAT READY BY HALF-TIME, PLEASE?:
Recipe: Chicken Mole Bake (SEATTLE POST-INTELLIGENCER, January 6, 2007)
2 pounds bone-in skinless chicken breasts (cut into serving-size pieces)Posted by Orrin Judd at January 6, 2007 8:49 AM2 pounds bone-in skinless chicken thighs
Salt and pepper to taste
2 teaspoons canola oil
1/2 cup mole (such as Dona Maria or Goya or another brand) (see notes)
2 cups fat-free chicken broth
1/2 cup toasted sliced almonds (see notes)
2 tablespoons sesame seeds
Heat oven to 350 degrees.
Place chicken on a rack coated with cooking spray in a shallow baking dish lined with foil. Coat chicken with cooking spray. Season with salt and pepper. Bake, uncovered, 1 hour or until juices run clear.
Meanwhile, heat oil in a 2-quart pan. Stir in mole and heat 1 minute; stir constantly. Gradually add broth; stir to dissolve mole. Bring to a boil, reduce heat to low and simmer (with lid slightly ajar) about 45 minutes. Stir frequently.
Remove chicken from oven and transfer to serving plate. Top with some of the mole mixture, the almonds and sesame seeds. Serve with remaining mole mixture.
Way too long cooking the chicken pieces. Takes about an hour to cook a whole chicken. If you must bake the chicken, give the thighs a 15 minute head start.
A better idea would be to sear the chicken pieces in a pan, then deglaze the pan with the mole/broth to get the brown bits. Add the chicken back to the mole about 25 minutes or so before the mole is done. You will also get all the yummo chicken juices as well and keep the meat moist.
Posted by: Rick T. at January 6, 2007 10:56 AMMmmmm...Chicken Mole...with a tall glass of Negra Modelo...or two.
Posted by: Brandon at January 6, 2007 11:04 AMMole from a can/jar? Yech.
Posted by: Jim in Chicago at January 6, 2007 1:00 PM