Chicken Mole
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 4 red chili peppers (rinsed)
- 3 fresh Tomatoes (rinsed)
- ½ cup slivered almonds
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground cilantro
- ½ tsp Anise seed
- 2 Tbsps sunflower oil (or olive oil)
- 1 clove garlic cloves (minced)
- 4 Chicken breasts
- 2 cups Chicken broth (plus extra as needed)
- 0.333 cup dark mexican chocolate (chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 green Bell pepper (roughly chopped)
- 2 Tbsps raisins
Preparation
Kitchen utensils
1 Cutting board, 1 Bowl, 1 Immersion blender, 1 Tablespoon, 1 Fine grater, 1 Nutmeg grater, 1 Small knife, 1 Pot mit Deckel, 2 Teaspoons, 1 Wooden spoon, 1 Measuring cups, 1 Citrus juicer, 1 Large knife
Preparation steps
1.
Cut the chili peppers into rings and remove the seeds. Roughly chop the tomatoes; removing the seeds. Set aside.
2.
In a dry pan, toast almonds until golden brown. Remove from pan and set aside.
3.
Place half of the red chili pepper rings, tomatoes, 1/4 cup toasted almonds, cinnamon, cloves, coriander, and anise in a blender and blend to a fine puree.
4.
Heat the oil in a skillet over medium heat. Add the garlic and chicken breasts; saute for about 2 minutes on each side lightly brown. Remove chicken and set aside.
5.
Place the tomato mixture in the empty skillet and cook, stirring frequently for about 3 to 5 minutes. Carefully pour in the chicken broth, and bring to a boil. Add the chopped chocolate, stirring until the chocolate has melted. Add more broth as necessary, the sauce should have a consistency similar to heavy cream. Season to taste with salt and pepper. Add the chicken breasts, cover and simmer for about 20 minutes.
6.
Add the remaining red chili rings, green peppers and raisins, continue cooking for another 8 to 10 minutes. Ladle into serving dish. Sprinkle top with remaining 1/4 cup of toasted almonds. Serve.
