Mole Xiqueño - The World's Food
The World's Food
Yield: 5
Time: 2 1/2 hours
Authentic chicken mole xiqueño, a sweet mole from Veracruz, Mexico made with chili peppers, raisins, prunes, nuts, chocolate, tomatoes and broth
Ingredients
One 5-pound whole chicken8 cups water
2 celery sticks, chopped
1 onion, quartered
2 cloves garlic, minced
6 sprigs cilantro, roughly chopped
1 tablespoon salt
½ teaspoon black pepper
1 cup mole xiqueño (mole xico) paste made by Yerbero
Preparation
Step 1
The first step is to make homemade chicken stock. Over medium heat in a Dutch oven, add 8 cups water followed by the celery, onion, garlic, cilantro, salt and pepper
Step 2
Bring to a gentle simmer, then add the chicken, cover with a lid and simmer very gently for 60 minutes. Poaching the chicken like this will keep it tender and juicy
Step 3
Remove chicken from the stock and air-dry for 10 minutes, all the while continuing to simmer the stock
Step 4
Brush the chicken with olive oil, generously salt and pepper, then crisp the skin in a 425 F oven for 15-20 minutes
Step 5
Remove the vegetables from the stock using a strainer, then boil the stock until it reduces to 3 or 4 cups
Step 6
To a small pot over medium heat add 1 cup mole xiqueño paste and 2 cups chicken stock
Step 7
Simmer and stir until the paste is fully incorporated and the sauce thickens, 5-10 min
Step 8
Place a piece of chicken on a plate and top with a generous amount of mole, then sprinkle with sesame seeds
Step 9
Serve immediately with pinto beans and Mexican rice
The first step is to make homemade chicken stock. Over medium heat in a Dutch oven, add 8 cups water followed by the celery, onion, garlic, cilantro, salt and pepper
Step 2
Bring to a gentle simmer, then add the chicken, cover with a lid and simmer very gently for 60 minutes. Poaching the chicken like this will keep it tender and juicy
Step 3
Remove chicken from the stock and air-dry for 10 minutes, all the while continuing to simmer the stock
Step 4
Brush the chicken with olive oil, generously salt and pepper, then crisp the skin in a 425 F oven for 15-20 minutes
Step 5
Remove the vegetables from the stock using a strainer, then boil the stock until it reduces to 3 or 4 cups
Step 6
To a small pot over medium heat add 1 cup mole xiqueño paste and 2 cups chicken stock
Step 7
Simmer and stir until the paste is fully incorporated and the sauce thickens, 5-10 min
Step 8
Place a piece of chicken on a plate and top with a generous amount of mole, then sprinkle with sesame seeds
Step 9
Serve immediately with pinto beans and Mexican rice
