Blanched chicken in mole sauce – detailed recipe cooking. 
Photo of the dish: Кон ПулосTime: 2 hours. Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken (1400-1800 gr.), Cut into 6 pieces
- 2 torn tortilla cakes 15 cm in diameter.
- 75 gr. broken into pieces of dark chocolate
- 5 peas of black pepper
- 0.5 tbsp. sesame seeds
- 5 whole cloves of garlic
- 1 cinnamon stick
- 0.5 tsp anise seed
- 0.25 tsp coriander seed
- 6 dried guajillo chili peppers
- 4 dried chili peppers
- 6 tbsp. l canola oil
- 0.25 Art. raisins
- 0.25 Art. whole blanched almonds
- 0.25 Art. peeled pumpkin seeds
- Pinch of sugar
Recipes with similar ingredients: chicken, tortilla, chocolate bitter, black peppercorns, sesame seeds, cinnamon, anise seeds, coriander, guajillo pepper, ancho pepper, pumpkin seed, almonds, raisins
Recipe preparation:
- Put the chicken and pepper in a large pot, pour water to she covered the chicken and salt. Bring to a boil on a slow heat and simmer until soft, about 40 minutes. Put the chicken on a large plate, and set the resulting broth aside.
- Fry the sesame seeds in a dry frying pan over medium heat, stirring until golden, about 5 minutes. Set aside 2 tbsp. l for decoration, and put the rest in a blender. In the same pan fry the garlic cloves, cinnamon stick, anise and coriander seeds until appearance of aroma, about 3 minutes. Add to the blender.
- Remove the stem and seeds of dried chili peppers. Heat 4 tbsp. l canola oil in the same pan over medium heat. Add peppers chili and lightly fry, about 2 minutes. Transfer to a bowl pour hot water to cover the ingredients and soak on 30 min
- Meanwhile, put raisins, almonds, pumpkin seeds and pieces of tortilla in butter in a pan and cook, stirring, until seeds and cakes will not turn golden brown, about 2 minutes. Transfer to a blender with oil from the pan. Add softened chilli and mash, pouring an additional 2-3 tbsp. the liquid in which the peppers were steeped to get a thick homogeneous sauce.
- Heat the remaining 2 tbsp. l butter in a large skillet on medium heat. Add chili sauce and fry, stirring until it is thickens, 5-6 minutes. Add 4 tbsp. left over from cooking chicken liquid and simmer slowly until the sauce begins to thicken, about 20 minutes. Add chocolate and simmer slowly, often stirring until the chocolate melts and the sauce boils a little, yet about 20 minutes. Add sugar and salt. Put pieces of chicken in the sauce and heat over low heat. Serve with the rest sesame seeds. You may be interested in reading Culinary notes – Treat vessels with chocolate.
