Chicken In Mole Sauce
|Frying chicken||2 , cut up|
|Onion||1 Large, sliced|
|Whole garlic||3 Clove (15 gm)|
|Regular-strength chicken broth||3 Cup (48 tbs)|
|Mole sauce||1 Tablespoon|
|Hot cooked rice||6 Cup (96 tbs)|
|Minced fresh cilantro||1⁄4 Cup (4 tbs)|
In a large pan, combine chicken legs, thighs, and wings with onion, garlic, and 2 cups of the broth.
Cover and simmer for 25 minutes.
Split breasts and add to pan; continue to simmer, covered, until meat near thighbone is no longer pink when slashed (about 20 more minutes).
Remove chicken from broth; let cool slightly.
Leave pieces whole, or discard skin and bones and cut meat into large chunks.
Strain broth and discard vegetables; skim and discard fat from broth.
Add enough additional broth to make 4 cups total.
(At this point, you may cover and refrigerate chicken and broth separately for up to a day.) Prepare Mole Sauce and pour into a 4- to 5-quart pan; bring to a boil over high heat.
Reduce heat, add chicken, and simmer until meat is hot.
Place hot rice on a serving platter; with a slotted spoon, transfer chicken to platter.
Drizzle with enough sauce to lightly coat; sprinkle with cilantro.
Offer remaining sauce in a separate bowl to add to individual servings.