Chicken Mole-pollo En Mole (chicken In Mole Sauce )(medium Spicy

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 quarts water
• 2 lbs boneless skinless chicken breasts, cut up
• 2 -3 tablespoons bouillon
• 2 onions, quartered
• 1/4 cup sesame seeds
• 1/4 cup oil
• 1/2 cup chunky peanut butter
• 1/4 cup pumpkin seeds
• 1 (15 ounce) can tomatoes
• 10 poblano chiles (if fresh,no need to reconstitute)
• 2 plantains, cut in 1/2 slices (unpeeled)
• 3 tablespoons chunky peanut butter
• 1/8 cup raisins
• 1/2 tortilla, torn up
• 1 slice bread, torn up (both toasted)
• 2 whole cloves
• 1 teaspoon cumin
• 1/4 cup rum
• 2 bay leaves
• 2 tablespoons cinnamon, and
• 1 broken cinnamon stick
• 1 teaspoon oregano
• 3 tablespoons cocoa powder
• 2 peppercorns

Recipe

• 1 in a small skillet brown the sesame seeds (without oil)add spray,adding garlic and onions over medium high heat.
• 2 transfer the seeds to a blender or food processor pour the oil into the pan and allow it to get hot.
• 3 transfer each chile to the blender jar or food processor; if they don't fit, just reserve them in a bowl. the seeds should be left in 5 chilies. then transfer tomatoes to the blender.
• 4 add enough stock(1/2-1can) to the blender to enable blending of the chilies, tomatoes, and sesame seeds.
• 5 blend all together well, then press the blended product through a sieve. you'll probably have to do this in batches. discard the seeds and skins that remain behind in the sieve. transfer the smooth blended chilies to a sprayed medium soup pot.
• 6 in the skillet,
• 7 sauté in succession the nuts,peppercorns, and seeds, onions, the garlic, the two plantains- not peeled [!]), the raisins, the tortilla, and the bread. the onions and garlic should be lightly browned, as should the nuts. the plantains should be allowed to get soft and translucent (sort-of). the raisins should be allowed to plump and brown slightly; it should take only about a minute.
• 8 the tortilla and bread should be well browned. transfer all these ingredients to the blender, along with the herbs and spices. [i think i'd toast and grind the cloves, cumin, and cinnamon separately.] purée until smooth with some stock, then add to the pureed chiles.add stock as desired(try 6cups water3tablespoons bullion paste);stir put the sauce over medium-high heat, drop in the chocolate, and bring to a boil- taste.
• 9 reduce the heat, add the chicken, and let the mixture boil first,then simmer for about 45 minutes., if bitter,or flat,a little sugar (be careful!) can balance the taste. a little vinegar, similarly, can be used to intensify the flavor. serve with rice.