Chicken Mole Verde Recipes

Steps:

• For the chicken: Put the chicken parts in a large pot and add enough water to cover the meat by 2 inches. Add the onion, garlic, and salt. Bring to a simmer over high heat, skimming off any foam, then reduce the heat to maintain a gentle simmer. Cook until the meat begins to pull away from the drumstick and the thigh joint feels loose, about 30 minutes. Let cool in the broth, then strain and reserve the broth and chicken separately.
• For the mole: Toast the sesame seeds and pumpkin seeds together in a large skillet over medium heat, stirring until the sesame seeds are golden brown and the pumpkin seeds have started to darken and pop, 5 to 6 minutes. Transfer to a bowl. Add the 1/4 cup oil to the skillet and return to medium heat. When the oil is hot, fry the peanuts until golden, about 1 minute. With a slotted spoon, transfer the peanuts to the bowl with the seeds, leaving the oil behind. Add the ginger, allspice, and cloves to the seed mixture.
• In the same skillet, in the oil remaining, fry the plantain over medium heat until lightly browned, about 3 minutes, then set the plantain aside. Add the serrano and poblano chiles, the onion, and the whole garlic cloves and fry until the chiles blister all over and the onion and garlic char in spots, 3 to 4 minutes. Set aside. Add the tomatillos to the same skillet and cook, turning, until they char and blister in spots, about 5 minutes. Set them aside.
• Toast the tortilla directly over a gas flame or under a broiler until it blackens in spots and becomes crisp, about 1 minute. Let cool, then tear into pieces.
• Put the seed mixture in a blender and blend on high speed, adding enough of the chicken broth-about 1 cup-to make a paste that is as smooth as possible. Transfer to a small bowl.
• Working in batches, put the tomatillos, plantain, chiles, onion, garlic, tortilla pieces, chopped lettuce, 1 cup cilantro, and the avocado in the blender and puree until smooth. (Put the tomatillos in first to have enough liquid to engage the blender.) Transfer to a bowl.
• Put any leftover frying oil in a large pot and add enough additional vegetable oil to make 2 tablespoons. Set over medium heat and add the seed paste. Cook, stirring, until the paste becomes fragrant, about 1 minute. Stir in the tomatillo puree and bring to a simmer. Add 5 cups of the reserved chicken broth and simmer gently, stirring occasionally, for 1 1/4 hours to develop flavor. Add the sugar and season with salt. Remove half the sauce (about 5 cups) and freeze for later use.
• Cut each chicken breast in half crosswise. Cut the leg-thigh quarters in half at the joint. You should have 12 pieces. Place the chicken parts in the mole and simmer until hot throughout. Thin with more chicken broth if desired.
• Divide the mole and chicken among 6 warm bowls or plates. Garnish with chopped cilantro.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp and herbaceous white wine.

Steps:

• Season chicken pieces with salt and black pepper on all sides.
• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
• Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
• Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
• Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
• Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
• Season with salt and pepper to taste; serve garnished with sour cream.