Chicken In Pumpkin-Ancho Mole Sauce
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
8 cups
Water (divided)1 cup
Sugar1
Bay Leaf1 tsp
Whole Black Peppercorns1 tsp
Whole Cloves2 large
Jalapeno (halved)1 large
Onion (quartered)1 tsp
Whole Cumin Seeds1 cup
Olive Oil (divided)1 cup
Pumpkin Seed1 bunch
Radishes (thinly sliced)Directions:
1
Watch how to make this recipe
2
Special equipment: Food processor In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves
3
Bring to a boil over medium heat, stirring gently
4
Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature
5
Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight
6
Bring the remaining 2 cups of water to a boil in a small saucepan over high heat
7
In a medium heatproof bowl, add the ancho chiles and cover with the boiling water
8
Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes
9
Remove and discard the stems when the peppers have softened
10
Preheat the oven to 400 degrees F
11
On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil
12
Season with salt and pepper, to taste
13
Roast until nicely caramelized with good color, 25 to 30 minutes
14
Add the pumpkin seeds to a dry, hot skillet on high heat
15
Stir often, until the seeds are golden and begin to pop
16
Transfer to a food processor along with roasted vegetables
17
Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor
18
Puree until smooth
19
Taste and season with salt and pepper, if needed
20
Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven
21
Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes
22
Remove from the oven and transfer the chicken to a cutting board to cool
23
When cool to the touch, shred the chicken and add it back to the sauce
24
Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes
25
Garnish with cilantro leaves and enjoy