Beer-Poached Pulled Chicken Mole

Name: Beer-Poached Pulled Chicken Mole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters sliced almonds; 1 Mexican-style beer (recommended: Negra Modela); 8 boneless chicken thighs; 425 grams fire-roasted crushed tomatoes; 3 ancho chilies, seeded and stemmed; 1 pinch Pinch cinnamon; 2 Tbsps unsweetened Mexican cocoa powder; 1 Tbsp cumin; 1 package Small corn or flour tortillas, warmed to directions, for serving; 4 fresh bay leaves; 4 cloves garlic, thinly sliced; 2 Tbsps golden raisins; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 3 mediums onions; 2 smalls stems fresh oregano or marjoram, finely chopped; 4 servings Toasted pepitas, for garnish; 1 red chile pepper, such as Fresno or Holland

Beer-Poached Pulled Chicken Mole is a dairy free main course. One portion of this dish contains about 49g of protein, 56g of fat, and a total of 952 calories. This recipe serves 4. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, olive oil, golden raisins, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Quarter one of the onions and place in a large pot with the chicken, beer, and 2 bay leaves.

Ingredients you will need

Bay Leaves

Whole Chicken

Onion

Beer

Equipment you will use

Pot

Add just enough water to come up to the top of the chicken pieces. Bring to a low boil over medium-high heat, and then lower the heat and simmer until cooked through, 12 to 15 minutes.

Ingredients you will need

Chicken Pieces

Water

Remove the chicken from the hot liquid to a bowl and shred the meat with forks. Strain and reserve the stock.

Ingredients you will need

Meat

Stock

Equipment you will use

Bowl

Meanwhile, in a small pot, cover the anchos with just enough water to cover and simmer to reconstitute, 8 to 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Add the anchos to a food processor bowl, reserving the cooking liquid.

Equipment you will use

Food Processor

Bowl

Toast the almonds in a saucepot large enough in which to make the sauce.

Ingredients you will need

Almonds

Sauce

Toast

Equipment you will use

Pot

Remove the toasted nuts to the food processor bowl.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

Bowl

Slice the 2 remaining onions.

Ingredients you will need

Onion

Heat the extra-virgin olive oil over medium-high heat in the same pot you toasted the nuts in.

Ingredients you will need

Extra Virgin Olive Oil

Nuts

Equipment you will use

Pot

Add the onions, garlic, last 2 bay leaves, raisins, red chile, oregano, cumin, cocoa, cinnamon, salt, and pepper. Cover and cook to soften the onions, 10 minutes, stirring occasionally.

Ingredients you will need

Bay Leaves

Red Chili Pepper