Chicken Or Turkey Mole Poblano Ii Recipe
Your search for great Chicken Or Turkey Mole Poblano Ii ends now. This Chicken Or Turkey Mole Poblano Ii is always a hit as a Main Dish . Poultry is the key ingredient in Chicken Or Turkey Mole Poblano Ii. Once tasted, I am sure you would love to prepare this Chicken Or Turkey Mole Poblano Ii recipe for your dear ones!
Ingredients
6 ancho chilies, fresh or dried
2 cups (16 ounce can) cooked tomatoes
1 large onion, coarsely chopped
1 clove garlic, peeled
1/2 cup salted peanuts or 1/2 cup peanut butter
1 tortilla or 1 piece of toast, torn in pieces
1/3 cup raisins
2 tablespoons sesame seed
1/4 cup oil
1 tablespoon sugar
1/4 teaspoon anise
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon coriander
1/4 teaspoon cumin (comino)
1 cup chicken or turkey stock
1 ounce (1 square) unsweetened chocolate
Salt and pepper
3 cups diced cooked chicken or turkey
Directions
Prepare chilies.
Combine with tomatoes, onion, garlic, peanuts, tortilla, raisins, and sesame seed.
Put a small amount at a time into an electric blender and blend to make a thick puree.
Heat oil in a large skillet.
Add the puree and cook, stirring constantly, about 5 minutes.
Stir in sugar, anise, cinnamon, cloves, coriander, cumin, and stock.
Bring to boiling, reduce heat, and simmer.
Add chocolate and continue simmering, stirring constantly, until chocolate is melted and blended into sauce.
Add salt and pepper to taste.
Stir in chicken pieces and simmer about 10 minutes.
To use as a tamale filling, the sauce must be fairly thick, so it may be simmered until desired consistency is reached.
Then spoon poultry pieces and a little sauce onto tamale dough spread on a corn husk.
Use leftover sauce to serve over cooked tamales.
Or, Chicken or Turkey Mole Poblano may be served over hot rice.
Combine with tomatoes, onion, garlic, peanuts, tortilla, raisins, and sesame seed.
Put a small amount at a time into an electric blender and blend to make a thick puree.
Heat oil in a large skillet.
Add the puree and cook, stirring constantly, about 5 minutes.
Stir in sugar, anise, cinnamon, cloves, coriander, cumin, and stock.
Bring to boiling, reduce heat, and simmer.
Add chocolate and continue simmering, stirring constantly, until chocolate is melted and blended into sauce.
Add salt and pepper to taste.
Stir in chicken pieces and simmer about 10 minutes.
To use as a tamale filling, the sauce must be fairly thick, so it may be simmered until desired consistency is reached.
Then spoon poultry pieces and a little sauce onto tamale dough spread on a corn husk.
Use leftover sauce to serve over cooked tamales.
Or, Chicken or Turkey Mole Poblano may be served over hot rice.
