Nisa Burns of Kitchenability shows you how to make chicken mole, a great dish to feed a large group on a small budget.
Skinless boneless chicken breast
Cracked black pepper
10 Gram (about 10 sprigs)
5 Large, peeled, quartered
4 Large, slit and seeded
12 Tablespoon (or 3 tablespoon of dried parsley)
1 Cup (16 tbs)
1. Cube the chicken into 1-inch pieces
2. Pour the chicken stock into your crock-pot. If you do not have a crock-pot, use a Dutch oven or casserole.
3. Season the chicken with salt and pepper and add to the stock.
4. Add the herbs and spices to the chicken and stir so that the flavors wrap around the chicken.
5. Let the chicken cook in the crock-pot on low for about 2-3 hours or until it is tender and well flavored. Check and stir occasionally. If cooking in a Dutch oven or casserole, on the stove, the cooking time will be less.
6. In the mean time, make the mole sauce. In a blender jar, add the quartered tomatillos and blend into a smooth puree.
7. Add the jalapenos, dried or fresh parsley, cilantro. Blend into a smooth yet slightly chunky consistency.
8. Add the marjoram and cumin and blend in. Give a taste and adjust if needed.
9. When the chicken is cooked and tender, remove from the stock.
10. Empty the mole sauce into a skillet and mix in the chicken.
11. Re-heat just before serving.
12. Serve the chicken in green mole sauce wrapped in corn or flour tortillas.
A warm stew featuring tomatillos, jalapenos and cilantro gives tender poached chicken a classic Mexican accent. This mole is a green stew which is perfectly spice and fragrant and makes a very palatable dish paired up with chicken. It is easy and quick to prepare and fancy enough to fit your budget with entertaining a large crowd. You can serve it with tortillas as shown in the video or on a bed of rice or with your favorite pasta as well.