Mole Poblano de Guajolote (Chicken Mole)

Though I have lived in Texas my entire life, and have eaten Mexican food more times than I can count, I have sadly never eaten the wonderful feast dish that is chicken mole.  Traditionally made for special family gatherings or holidays, it is a meal that is best served with a festive sensibility.  Open to such festivities, I decided it would make the perfect "pick me up" meal for a boring Wednesday night.

For those a little squeamish with recipes, it might seem like a daunting checklist to behold.  Though the list of spices is long, the mole sauce is really very easy to make (though only slightly time consuming).  Truly, the hardest part comes in wrangling the spices and blending them into a puree.  After that, the rest is easy!  And the best part (in my opinion) is that there is enough sauce left over to freeze and save for another night.  Succulent and sweet, chicken mole was a wonderful addition to an otherwise drab rotation of weekly meals.  Try it for yourself!

Ingredients:

• 1 lb. chicken breast
• 3 dried ancho chillies
• 2 dried pasilla chillies
• 2 dried mulato chillies
• 1 onion, chopped
• 1 garlic clove, chopped
• 1/2 lb. tomatoes, peeled and chopped
• 1/2 stale tortilla
• 1/4 cup raisins
• 1/2 cup ground almonds
• 1/4 tsp. coriander seeds, ground
• 1/2 tsp. cinnamon
• 1/4 tsp. ground anise
• 1/8 tsp. ground black peppercorns
• 2 Tbsp. oil or lard
• 1 oz. unsweetened (bitter) chocolate
• 1/2 Tbsp. sugar
• salt and pepper to taste

Instructions:

1. Put the ancho, pasilla and mulato chillies in a frying pan over gentle heat and roast them for a few minutes, shaking the pan frequently.  Remove the stems and shake out the seeds.  Tear the pods into pieces and put them into a small bowl.  Add sufficient warm water to just cover and soak, turning from time to time, for 30 minutes or until soft.
2. Meanwhile, to bake the chicken, preheat the oven to 400 degrees.  Line a tray with foil, grease foil lining and put chicken on top.  Sprinkle with salt, pepper and oil to taste.  Bake for 40-50 minutes, until internal temperature reaches 170 degrees.
3. After the chillies have soaked, put them and their water into a food processor.  Add onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices.  Process to a puree.
4. Add oil to the bottom of a large pan or casserole dish and add the puree.  Once the puree is heated, add 1 cup of water along with the chocolate.  Season with salt and pepper.  Cook over low heat until the chocolate has melted.  Stir in the sugar and add the cooked chicken.  Cover the pan and simmer for 30 minutes.
5. Serve warm with fresh tortillas, beans, rice and guacamole.

(The original recipe came from "Around The World in 450 Recipes" by Sarah Ainley)