|Puebla Style Chicken Mole|
Submitted By: Donna Neal
1 4-lb. fryer, cut up
In a large, heavy skillet (not an iron skillet) place chicken, water and salt. Cover and simmer about 45 minutes until tender. Reserve broth. Remove chicken and pat dry. Place chicken back in skillet. Break dried ancho and pasilla chilies into small pieces, discarding seeds. Cover with boiling water and let stand until chicken is done. Puree chilies and their soaking water in a blender at high speed. Wipe skillet dry; add lard and brown chicken well over medium high heat. Drain on brown paper bags. Stir-fry onion and garlic in drippings 8-10- minutes, add pureed chilies, nuts, sesame seeds, spices, raisins and tomatoes and stir fry about 4 minutes. Pour skillet mixture a little at a time in a blender (or use a soup blender). Return mixture to skillet; add chocolate, chicken broth, and sugar, heat while stirring until the chocolate is melted. Return chicken to skillet, cover, set on simmer and allow chicken dish to "cure" for ½ hour basting occasionally. Serve with Rice.
NASA Seeds in Space
"Gardening is my passion. If I could indulge myself in it for every waking hour for the rest of my life, it would not be enough time to learn all I want to know or grow all the plants I dream about."