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Gallina En Mole Chicken In Spicy Sauce

the.instructor's picture
Ingredients
  Chicken fat/Oil 2 Tablespoon
  Chicken parts 4 Pound
  Garlic 4 Clove (20 gm), peeled
  Chopped onion/Shallots 1⁄4 Cup (4 tbs)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Chopped raisins/Prunes 1⁄4 Cup (4 tbs)
  Roughly chopped almonds 1⁄4 Cup (4 tbs)
  Chili powder 2 Tablespoon (California / New Mexico)
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Anise seeds 1⁄4 Teaspoon
  Masa harina/Finely ground white cornmeal 2 Tablespoon (Tortilla Flour)
  Peanut butter/Sesame tahini 2 Tablespoon
  Salt 1 Teaspoon
  Unsweetened chocolate 1 Ounce
Directions

GETTING READY
1 In a largec overed casserole heat fat over moderate heat. Brown chicken pieces a few at a time. Pour out the fat, add garlic and onion, return chicken pieces to the pot, and add 1/2 cup of the stock. Cover and braise until the chicken is tender, about 45 minutes.
2 Meanwhile, assemble the other ingredients. Combine raisins and almonds in one dish and chile powder, cinnamon, allspice, anise, and masa harina in another. If you have a spice grinder, grind them all together with the masa.

MAKING
3 When the chicken is done, transfer it to a plate and keep warm. Pour braising stock into a bowl and let the fat rise to the surface. (Can be prepared to this point several hours ahead.)
4 In a pan add 2 tablespoons fat skimmed from the surface of braising stock (Any remaining fat can be discarded.) Heat the fat over medium-high heat. Saute raisins and almonds until almonds just begin to color, but do not let them burn. Stir in the spice mixture and cook for a few minutes until fragrant.
5 Add peanut butter, reserved braising stock, and the remaining 1 cup stock. Add salt and bring sauce to a simmer.
6 The sauce can be served as it is, but for a smoother sauce, transfer it to a blender or food processor and puree to a smooth consistency. This may have to be done in batches; if the jar is overfilled, the sauce could overflow.
7 Crumble chocolate and stir it into the sauce. Taste the sauce and correct the seasoning. Return chicken to the sauce and reheat.

SERVING
8 Serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stewed
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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