Chicken with Mole Negro, simplified

(USA-Mexico)
Yield: 4-5 servings.
See also our more authentic mole recipe.

Ingredients

3 tablespoons corn oil
8 whole chicken legs with thighs attached
2 cups (4.8 dl) hot salsa (Mexican or Tex-Mex)
1 cup (2.4 dl) chicken broth
1 sweet pepper, chopped
6 sun dried tomatoes, soaked in hot water
4 tablespoons raisins
4 tablespoons peanut butter
1 corn tortilla
1 teaspoon ground cumin
½ teaspoon ground pepper
½ teaspoons cinnamon
½ teaspoon ground cloves
1 teaspoon salt
2 oz (60 g) bittersweet chocolate
3 tablespoons sesame seeds, toasted


Method

  1. Cook the chicken legs in corn oil.
  2. In a blender mix salsa or tomatoes, sweet pepper, sun dried tomatoes, raisins, peanut butter, tortilla, chicken broth, salt and spices, and puree on high speed.
  3. Heat the sauce, add chocolate and mix well.
  4. Add more salt or spices as needed.
  5. Cook the chicken legs in the sauce at low heat until tender, approximately one hour.
  6. Sprinkle toasted sesame seeds on the chicken, and serve with rice and a salad.

Variations

  1. You may use turkey or chicken breasts for a more lean dish.

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