South of the Border Dinner ©2013
Chicken Mole (2 OF 3) SERVES 4
• 2 tsp. canola or vegetable oil
• 2 lb. chicken pieces, preferably with skin (or use two 15 oz. cans black beans)… we also tried this with Cornish hens, which is superb
• 1 white onion, diced
• 2 tbsp. tomato paste (in place of diced tomatoes suggested by Urban Accents)
• 2 tbsp. brown sugar: (Use 1 tbsp. for a less sweet sauce)
• 1 cup chicken or vegetable stock
• Urban Accent Santa Fe Mole
• 1/4 cup raisins (optional)
• Salt and pepper
• Leftover sesame seeds from December or toasted sliced almonds (optional)
1. Heat the oil over medium-high heat. Season and sear the chicken or throw it under broiler until skin turns brown. Remove from the pan.
2. In the same pan, sweat the onion with a big pinch of salt and pepper until soft, about 8-10 minutes.
3. Stir in the tomato paste, brown sugar, and stock. Bring to a simmer and allow it to thicken slightly.
5. Stir in mole powder and add raisins if using.
6. Return chicken to the pan. (If using beans, add those now). Bring to a simmer and cook for 40 minutes.
7. Serve over soffritto rice. Sprinkle with sesame seeds or almonds.