Grilled chicken with mole sauce

Before frying, the chicken is kept in a spicy brine for an hour, and then rubbed with a dry marinade and pickled for another 1 hour. it makes her meat very juicy, tender and tasty. But the main highlight the dishes will be a mexican brown mole sauce. Its amazing taste will make your grilled chicken unique. The sauce is being prepared from seemingly incompatible ingredients like tomatoes, dark chocolate, raisins, onions, peppers and spices, which in the end merge into a bright and deep sweetish-spicy taste with notes smoking. Chocolate in the sauce gives it richness and emphasizes other spices. A portion of the sauce is used for grease the chicken during frying, and part on the table for макания. Time: 3 час. 5 minutes. Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chicken and Pickle

• 1 tbsp. coarse salt
• 1 tbsp. brown sugar
• 3 cloves of garlic, crushed
• 2 bay leaves
• 1.8 kg chicken thighs with bones and legs (about 6 each PC.)

Dry pickle

• 2 tbsp. l ancho powder
• 2 tbsp. l granulated garlic
• 2 tbsp. l coarse salt
• 1.5 tbsp. l ground zira
• 1 tbsp. l onion powder
• 1 tsp ground cinnamon
• 1 tsp ground black pepper

Mole sauce

• 2 tsp rapeseed oil
• 1 onion, diced
• 3 cloves, minced garlic
• 1 tbsp. canned chopped tomatoes
• 110 gr. dark chocolate chopped
• 2 tbsp. l chopped roasted almonds
• 1 tsp ground cinnamon
• 1 tsp ground zira
• 2 dried anchovy peppers, swollen in water
• 2 canned chipotle peppers in adobo sauce + 1 tbsp. l sauce
• 1 tbsp. lightly salted chicken stock
• 0.5 tbsp. dark raisins
• Chopped fresh cilantro, for serving
• Lime wedges for serving
• Steamed white rice for serving

Recipes with similar ingredients: brown sugar, garlic, bay leaf, chicken thighs, chili seasoning, garlic granules, cumin, onion powder, cinnamon, onions, tomatoes, chocolate, almonds, chipotle pepper in adobo sauce, broth, raisins, cilantro, lime

Recipe preparation:

1. Pickle and Chicken:

   In a medium-sized saucepan, mix 1 tbsp. water, salt, sugar, garlic and bay leaf. Bring to a boil to fully dissolve sugar and salt. After boiling, remove from heat and add 3 tbsp. ice. Once the liquid has cooled, pour its bag to frosts. Put the chicken in the brine, making sure that it is completely immersed in liquid. Put in the refrigerator for 1 hour.

2. Dry marinade:

   Combine ancho powder, granulated garlic, salt, zira, onion powder, cinnamon and black pepper and fry in a dry pan until aroma will not go, 1-2 minutes.

3. Remove the chicken from the brine and pat dry. Sprinkle on all sides dry marinade, rubbing spices into the meat, making sure that it completely covered. Return to the refrigerator and pickle for another 1 hour

4. Sauce mole:

   In a medium-sized pan over medium heat, heat a rapeseed. oil, add onion and fry until it becomes clear, 3-4 minutes. Add garlic and fry for another minute. Stir in the tomatoes chocolate, almonds, cinnamon, zira, ancho and chipotle with liquid and stew within 5 minutes. Pour the mixture into a food processor, add Chicken stock and chop until smooth. Add raisins and grind again. Pour out half the serving sauce, leave the other half for cooking chicken.

5. Preheat the grill to moderate heat. Fry the chicken turning over from time to time until the internal temperature of the meat reaches 74 ° C, 10-15 minutes on each side. Via silicone brush grease chicken mole sauce for the last 5-8 minutes of frying.
6. Sprinkle with cilantro and garnish with lime. Serve with boiled rice and an extra serving of mole sauce.