Mole Negro Con Pollo

This Chocolate mole Negro stew “yes a savory stew with chocolate” comes from the region of Oaxaca (Wah-hah-Kah) The name mole is a derivative of the Aztec word Molli (mo-gee ) which means to bring true regional flavors to the table. This is certainly a dish I cannot recommend enough to try. The deep silky luscious sauce can be lavishly slathered over many things. Today I am showing you a traditional way to eat this delectable sauce. A subtle kick from the ancho chili spice permeates through the sauce with a hint of cinnamon. The tender shreds of poached chicken merge into the splendid sauce, blending with the flavors. The traditionally toasted Mexican-style rice compliments the dish and soaks up the sauce. The addition of the freshly made zingy slaw on top of the mole negro just adds another delectable and lush touch to the end dish.

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 2 hr

6 SERVING

Ingredients:

Chicken Broth
3 cup Chicken stock
2 qt. Water
1 whole Chicken
Mole Negro
8 large Ancho negro chile
3 cup Olive oil (extra 2 tbsp olive oil will be needed to stir-fry the puree)
2/3 cup Almonds
1/3 cup Pecans
1/2 cup Raisins
1 cup Plantain, diced
1 ea. Cinamon stick
1/4 tsp. Allspice
1/4 cup Biscuits
1/2 cup Bread, torn
1/2 cup Prune, pitted
1/2 cup Tomatillo
1/2 cup Roma tomato, diced
1/2 cup Sesame seeds
1 cup Mexican chocolate
1 tsp. Thyme
1 tsp. Mexican oregano
1/2 cup Brown sugar
1 clove Garlic, roasted
1 small Onion, roasted
5 cup Chicken stock
Jasmine rice
1 tbsp. Butter
1/2 tsp. Cumin seeds
1 whole Brown onion, diced
1 tsp. Salt
2 cup Jasmine rice
3 cup Chicken stock
Coleslaw
1/2 large Red onion, sliced
1 large Lime juice
1/8 tsp. Salt
1/2 ea. Serrano, minced
1/4 cup Red radish, shaved
1/4 cup Cilantro
1/8 tsp. Black pepper
1/8 tsp. Salt
1 tsp. Olive oil
Garnish
1 tbsp. Cotija cheese

Directions:

Step 1

In a large pot, add chicken stock, water and whole chicken, cook for 30~35 minutes.

Step 2

Clean out seeds and stems from the dry chilies and toast them in a cast iron or fry pan (should be crispy after cooled).

Step 3

In a small pot heat the 2 cups of oil until about 350°F/177°C. Lightly fry the almonds, pecans, raisins, plantain, cinnamon stick, allspice, biscuits, bread, prunes, tomatillo, tomato, and sesame seeds, place them in a bowl lined with a paper towel on the bottom once browned in the fryer.

Step 4

In a medium pot sweat rice with butter and chopped onions, and cumin seeds until translucent. Add chicken stock and cover with the lid, cook for 20 min on low.

Step 5

In a food processor, blend the fried spices (step 3), Mexican chocolate, thyme, Mexican oregano, brown sugar, roasted onions, garlic, and chicken stock.

Step 6

In a large pan medium heat add olive oil, and pour mole purée and cook for 15~30 minutes. Add shred the chicken and the rest of the chicken stock and cook down till thick consistency.

Step 7