Chicken in Almond Mole

MEXICO CITY D.F. is one of the largest and most phenomenal cities south of the USA. Since its foundation in 1325, Mexico D.F. has become the country´s meeting place for diverse cultural sharing. From the pre- hispanic Aztec indigenious ancient civilization and their amazing infrastructure to the Spanish occupation, and then, in between and today. D.F. has been titled one of the best cities to dine in.

 

There are more than 1.500 restaurants from which to choose; traditional Mexican, Vanguard Condesa neighborhood, the equivalent of NYC´s Soho, international ethnic cuisine and traditional fondas, and tabernas ( taverns ).

 

Here is a recipe from the Government of Mexico´s Tourism Ministry;

 

POLLO EN MOLE ALMENDRADO ( CHICKEN IN ALMOND MOLE ) ...

 

CHICKEN ...

 

1 three pound whole chicken cut into serving pieces or three pounds of serving pieces purchased sliced by the butcher

2 tblps corn oil

4 garlic cloves minced

1 medium onion peeled, halved and stuck with 2 whole cloves

1 cinnamon stick

whole peeled almonds as garnish adorning

 

MOLE INGREDIENTS ...

 

2 tblsps. corn oil

3 ancho chili seeded and deveined soaked in hot water until softened

4 plum tomatoes roasted and peeled & deseeded

4 garlic cloves peeled and minced

1 medium onion peeled and chopped finely

1 cup almonds peeled and ground

6 blk peppercorns

2 whole cloves

1 five inch piece of cinammon stick

1/2 bolillo or French type Roll torn into pieces

1 small ripe plantano macho; a green plantain, peeled, sliced into 1 inch  pieces

a pinch or 2 of sugar and a pinch of salt to taste

 

1) SEASON the chicken with salt and blk. freshly ground pepper

2) heat 2 tblsps of oil in a skillet and sauté the chicken pieces until golden brown on both sides

3) put the pieces of chicken, in a stock pot and add the garlic, onion with cloves, & the cinammon stick. Cover with 1/2  water and 1/2 chicken stock and bring to a boil.

4) lower flame and simmer until chicken is cooked through

5) remove the pieces of chicken and strain and drain the stock

 

6) to make the mole:  heat corn oil in a heavy bottomed pot, and add the chili, the tomatoes, the garlic, onion, almonds, peppercorns, cloves, cinammon stick, the roll torn into pieces, and the sliced platano.

 

7) cook on simmer, stirring constantly to prevent sticking

 

8) Simmer until onions tender; and the tomato juices have become a part of the sauce

 

9) place the contents of the pot in a blender with some of the reserved chicken stock strained of fat, and purée until smooth and pour purée into the pot and add the stock

 

10) simmer and stir with wooden spoon; and season - re-adjusting and return the browned chicken to the pot and heat through a few mins. and serve garnished with almonds and whole peeled almond too ...

 

This is a lovely pair with a Red wine from Argentina or Chile Santa Digna Rosé ... and crusty warm bread or a Mexican black beer or two.

 

 

FOR THOSE INTERESTED IN MEXICO CITY D.F.; please see their bilingual website to explore all the wonderful gastronomic and art history routes:

 

www.mexicocity.gob.mx

 

ENJOY,

Marge.