Mole

Chicken Mole with Rice & Flour Tortillas | 0 Comments
From Smoked Shrimp Macaroni & Cheese, Aired on Fri 4/29
Chef Jeff Henderson, Carowinds, Mole
Instructions

WHAT YOU NEED (for the chicken)

1 whole local organic chicken, cut into 8 pieces
½ bunch cilantro stems, chopped

½ tablespoon cumin
2 tablespoons kosher salt
1 teaspoon whole black peppercorns
3 cloves garlic, chopped
1 large yellow onion, chopped
2 bay leaves

6-7 cups water

(For the Mole)
½ lb. tomatillos, peeled and chopped

½ tablespoon cumin
2 jalapeños peppers charred, stemmed and chopped
½ bunch cilantro leaves
2 tablespoons kosher salt, plus more to taste
4 cloves garlic, rough chopped
2 flour tortillas, charred, cut in strips
3 tablespoons canola oil
 

WHAT TO DO

1.) Cook the chicken: Place chicken, cilantro stems, salt, peppercorns, garlic, onion, bay leaf, and water in a 6-qt. pot and bring to a boil. Reduce heat to medium-low and cook covered, stirring occasionally, until chicken is tender about 30 minutes.

2.)  Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups and save remaining stock for another use. Set chicken and stock aside.

3.) Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat.  Cook and stir occasionally until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 4 cups of reserved chicken stock; puree.

4.) Heat oil in a 6-qt. saucepan over medium-high heat. Add tomatillo sauce to pan and fry, stirring constantly until it thickens into a paste, about 5 minutes. Whisk in remaining broth and bring to a boil. Reduce heat to medium-low and cook until reduced and thickened, about 30 minutes, stir occasionally.

5.)  Add chicken pieces and cook until heated through, about 10 minutes. Garnish with jalapeños and cilantro sprigs. Serve with a ready-made Mexican rice and tortillas.


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Ingredients
  • 1 whole local organic chicken, cut into 8 pieces
  • ½ bunch cilantro stems, chopped
  • ½ tablespoon cumin
  • 2 tablespoons kosher salt
  • 1 teaspoon whole black peppercorns
  • 3 cloves garlic, chopped
  • 1 large yellow onion, chopped
  • 2 bay leaves
  • 6-7 cups water
  • ½ lb. tomatillos, peeled and chopped
  • ½ tablespoon cumin
  • 2 jalapeños peppers charred, stemmed and chopped
  • ½ bunch cilantro leaves
  • 2 tablespoons kosher salt, plus more to taste
  • 4 cloves garlic, rough chopped
  • 2 flour tortillas, charred, cut in strips
  • 3 tablespoons canola oil
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