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Los Cabos Chicken Mole



CHICKEN MOLE
Los Cabos Mexican Restaurant Recipe

1 (4-pound) chicken, cut into pieces
1 medium white onion, peeled and quartered
5 cloves garlic, peeled and smashed
1 carrot

Mole Sauce
4 pasilla chiles
2 tablespoons sesame seeds
1 medium white onion, cut into large dice
1/2 cinnamon stick, broken into pieces
2 whole cloves
1/2 corn tortilla, torn into small pieces
3/4 teaspoon salt
vegetable oil, divided
2 tablespoons shelled unsalted peanuts
3 cloves garlic, crushed
3 black peppercorns
2 ounces Mexican chocolate or unsweetened chocolate, chopped
1 quart chicken stock, reserved from poaching chicken, above.

In a large pot, place the chicken, quartered onion, carrot, celery and garlic. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole.

In a large heavy dry skillet, toast the chilies to a deep brown color over medium high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding chicken stock as necessary, to blend.

In a large skillet or saute pan, heat 2 tablespoon of the oil over medium high heat. Add the chilies, sesame seeds, peanuts, onions and garlic, cinnamon, black peppercorns, cloves and the tortilla pieces, and cook until golden brown, 10 to 15 minutes. Add to the blender with enough chicken stock as necessary to blend. Puree to a paste.

To the skillet, heat the oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

To serve, spoon rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.

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