Pollo Con Mole De Jefe might be It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 2 hours and 5 minutes. A mixture of onion, tomato, tomato paste, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.
Instructions
1
Preheat the oven to 400 degrees F.
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Oven
2
Sprinkle the chicken chunks with 1 teaspoon kosher salt.
Ingredients you will need
Kosher Salt
Whole Chicken
3
Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Quickly brown the chicken, in batches if necessary, and transfer it to a plate. Deglaze the pan with 1/4 cup of the chicken stock, after fond is deglazed, transfer the liquid to a small bowl and set aside.
Ingredients you will need
Stock
Olive Oil
Whole Chicken
Equipment you will use
Bowl
Frying Pan
4
Give the pan a quick rinse and towel dry.
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Frying Pan
5
Put the pan back over medium-high heat and when the pan is hot, heat the remaining 1 tablespoon olive oil (but not smoking) add the onion, and 2 pinches of salt, saute until nearly translucent, about 5 to 7 minutes, Stir in the garlic and cook for another 5 minutes.
Ingredients you will need
Olive Oil
Garlic
Onion
Salt
Equipment you will use
Frying Pan
6
Add the dry spices to onion/garlic mixture and saute for 2 minutes. Next add the remaining 1 3/4 cups chicken stock (including stock from deglazing), and bring to a near boil but not bubbling. Turn the heat down to simmer, and whisk in the almond butter, tomato paste, sriracha sauce, salt to taste, and honey.
Ingredients you will need
Sriracha
Almond Butter
Stock
Tomato Paste
Garlic
Spices
Honey
Onion
Salt
Equipment you will use
Whisk
7
Whisk the sauce until completely incorporated.
Ingredients you will need
Sauce
Equipment you will use
Whisk
8
Add chocolate pieces, and continue to whisk until melted. Gently simmer the sauce for 5 minutes on the stove, take the pan off the heat, and immerse the chicken into mole sauce. Cover the pan and put it into the oven for 10 minutes. Reduce the oven heat to 350 degrees F.
Ingredients you will need
Chocolate
Whole Chicken
Sauce
Equipment you will use
Oven
Whisk
Frying Pan
9
Remove the cover from the pan and bake for 1 hour.
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Oven
Frying Pan
10
As the mole bakes, spoon the mole sauce over the chicken if the chicken is exposed periodically, or give a gentle stir every once and a while if you see a skin forming. If the mole sauce seems to be reducing too much (if it looks overly pasty), then add a splash of chicken stock to thin it out. Take the pan out of the oven, remove chicken from the pan to a covered dish to keep warm. The sauce should be thick; if it's not gravy-thick then reduce it for a few minutes on the stove top. If the sauce is overly thick then thin it out with a splash of chicken stock. Taste and add more kosher salt if you like. Stir in most of the cilantro (reserve a few pinches for garnish), then add the chicken back to the sauce. Spoon the chicken mole into a serving dish and top with the diced tomato and remaining cilantro. Good accompaniments include a Spanish-style rice, roasted potatoes, stewed Mexican-style black beans, roasted pumpkin, or squash.
Ingredients you will need
Roast Potato
Chicken Stock
Black Beans
Kosher Salt
Cilantro
Whole Chicken
Pumpkin
Squash
Tomato
Gravy
Sauce
Rice
Equipment you will use
Oven
Frying Pan
1
- I prefer bone-in but can use boneless, bone in will make for moister, more flavorful chicken, if medium-size then split and cut breast (with or without bone-in) into 3rds, for large chicken breasts then cut into quarters.
Ingredients you will need
Chicken Breast
Whole Chicken
Bone
2
- Sriracha sauce is a spicy sauce from Vietnam with rooster on label, or you can substitute with fresh minced habanero pepper or good quality hot sauce to taste, (if not using sriracha make sure you use substitute heat with caution, for example 1 teaspoon fresh habanero is far hotter than equal part sriracha) but sriracha works best in this recipe. It's now available in most grocery stores.