Gallina En Mole Chicken In Spicy Sauce Recipe
Ingredients
| 2 tablespoons chicken fat or oil | ||
| 4 pounds chicken parts | ||
| Garlic | 4 Clove (5gm), peeled | |
| 1/4 cup chopped onion or shallot | ||
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| 1/4 cup chopped raisins or prunes | ||
| 1/4 cup roughly chopped almonds | ||
| Powdered | 2 Tablespoon | |
| California or New Mexico chile | ||
| Ground cinnamon | 1/2 Teaspoon | |
| 1/4 teaspoon each ground allspice and anise seed | ||
| White cornmeal | 2 Tablespoon | |
| 2 tablespoons peanut butter or sesame tahini | ||
| Salt | 1 Teaspoon | |
| Unsweetened chocolate | 1 Ounce | |
Directions
GETTING READY
1 In a largec overed casserole heat fat over moderate heat. Brown chicken pieces a few at a time. Pour out the fat, add garlic and onion, return chicken pieces to the pot, and add 1/2 cup of the stock. Cover and braise until the chicken is tender, about 45 minutes.
2 Meanwhile, assemble the other ingredients. Combine raisins and almonds in one dish and chile powder, cinnamon, allspice, anise, and masa harina in another. If you have a spice grinder, grind them all together with the masa.
MAKING
3 When the chicken is done, transfer it to a plate and keep warm. Pour braising stock into a bowl and let the fat rise to the surface. (Can be prepared to this point several hours ahead.)
4 In a pan add 2 tablespoons fat skimmed from the surface of braising stock (Any remaining fat can be discarded.) Heat the fat over medium-high heat. Saute raisins and almonds until almonds just begin to color, but do not let them burn. Stir in the spice mixture and cook for a few minutes until fragrant.
5 Add peanut butter, reserved braising stock, and the remaining 1 cup stock. Add salt and bring sauce to a simmer.
6 The sauce can be served as it is, but for a smoother sauce, transfer it to a blender or food processor and puree to a smooth consistency. This may have to be done in batches; if the jar is overfilled, the sauce could overflow.
7 Crumble chocolate and stir it into the sauce. Taste the sauce and correct the seasoning. Return chicken to the sauce and reheat.
SERVING
8 Serve with rice.
1 In a largec overed casserole heat fat over moderate heat. Brown chicken pieces a few at a time. Pour out the fat, add garlic and onion, return chicken pieces to the pot, and add 1/2 cup of the stock. Cover and braise until the chicken is tender, about 45 minutes.
2 Meanwhile, assemble the other ingredients. Combine raisins and almonds in one dish and chile powder, cinnamon, allspice, anise, and masa harina in another. If you have a spice grinder, grind them all together with the masa.
MAKING
3 When the chicken is done, transfer it to a plate and keep warm. Pour braising stock into a bowl and let the fat rise to the surface. (Can be prepared to this point several hours ahead.)
4 In a pan add 2 tablespoons fat skimmed from the surface of braising stock (Any remaining fat can be discarded.) Heat the fat over medium-high heat. Saute raisins and almonds until almonds just begin to color, but do not let them burn. Stir in the spice mixture and cook for a few minutes until fragrant.
5 Add peanut butter, reserved braising stock, and the remaining 1 cup stock. Add salt and bring sauce to a simmer.
6 The sauce can be served as it is, but for a smoother sauce, transfer it to a blender or food processor and puree to a smooth consistency. This may have to be done in batches; if the jar is overfilled, the sauce could overflow.
7 Crumble chocolate and stir it into the sauce. Taste the sauce and correct the seasoning. Return chicken to the sauce and reheat.
SERVING
8 Serve with rice.
Chef
