good chicken mole recipe?

[tigereye]

I used one last year and didn't think it had the best result. Any good ones that people here have tried?

Thanks!

[The empressof all]

1. My mole is from the Sandra Lee school of cooking

I'm a little scared to post it....:scared:

I salt and pepper and brown chicken thighs on top of the stove and set aside. I drain the pan of any fat and throw in a teaspoon of cumin, and a sliced onion (If I have them I add fresh peppers). I let them soften well and then deglaze the pan with large can of enchilada sauce and a bit of chicken broth. I simmer a bit and add 4 or 5 cloves of finely chopped garlic, a tablespoon of peanut butter and a square of unsweetened chocolate. (You can also substitute Mexican Chocolate which gives you a bit of a sweeter taste) I then add red chili flakes to taste and adjust with salt and pepper. You can then dump it all in a crock pot with the chicken and let it go for about six hours. (Or you can add the chicken and let it finish on top of the stove or in the oven) If you go with the crock pot you'll need to reduce the sauce at the end. I also remove the chicken skin after I brown the chicken to reduce the fat.

I know it's not "right" but it's still good

[Retrograde]

5. That's not really Sandra Lee!

You use actual onions and peppers, and you know terms like "deglaze" and "adjust the salt". Your version sounds like it may be good!

I once made mole poblano from scratch, following Diana Kennedy's recipe: soaking 3 different kinds of dried chiles, roasting and grinding spices, etc. It took the better part of a day. It was good, but now I usually use Dona Maria's pre-made sauce, or in summer, buy a mole from a small Mexican restaurant that sells at the farmers' market.

BTW, if you can ever find mole negro de Oaxaca it's even better!

[tigereye]

7. that sounds good and easier? perhaps than what I tried last year

I'm not worried about "right" it sounds fine...


I'll have to see if I can find the recipe I used last year - I remember a double boiler was involved to melt the chocolate. Canned poblano chiles, not so good. :hide:

[Warpy]

2. You can't go wrong with Rick Bayliss

Whatever you think about him, he's probably the best Mexican cook who wasn't brought up by a grandma in Mexico.

http://www.texascooking.com/features/aug2004molerecipes.htm

This is a slightly simplified mole poblano. Mexico has other moles that vary in color from the palest green (made with pistachios) to nearly black.

If I were inclined to put the work into making a mole, Bayliss's recipe is the one I'd use.

[grasswire]

3. darn

Mentioning Bayliss reminds me that he and Bobby Flay did Iron Chef last night and I forgot to watch. I assume he cleaned Flay's clock.

[Warpy]

4. I missed it, too

both last Sunday and last Saturday, when it repeated.

Yeah, I would expect him to. He lost by only one point four years ago.

[supernova]

9. Darn I did too

I'll have to catch a rerun.

There's just something about Rick Bayless that squeally sexy for me and I can't figure out what it is?!?!

[tigereye]

6. thanks!

I made one last NYE with canned peppers since I couldn't find fresh ones, and used unsweetened choc. blocks. It was ok, but uninspiring, if that makes any sense.


:hi:

[Retrograde]

11. you really need the dried chilis for the taste and color

There really is a big difference in taste between fresh peppers and the ripe, dried versions. All the canned chipotles I've seen were packed in adobo, which is good for some things but has a strong taste itself that I'm not sure would go well in mole poblano. If you don't have a store in your area that stocks a range of Mexican foods, you can get them: here (they also carry a variety of moles). Use a mixture of anchos, negros and pasillas.

[tigereye]

12. there's a Mexican goods store in our Strip District, maybe I'll take a run down

there tomorrow.

Or I could weenie out and make kotopita again...

[EFerrari]

8. That looks like a good one to me. But use Mexican oregano if possible. n/t

[Warpy]

10. That's true, there's a huge difference

I don't use anything but Mexican oregano now. It's easy to get in bulk her and it's exquisitely fresh.