Saturday, April 17, 2010

Chicken Mole

Why in the world would I want to make a recipe from a book that was the most poorly written tome I have ever had the misfortune to read? I was asking myself this question as I was chopping onions and peppers, trying not to burn myself with the jalapeño. I decided that it was because the recipe itself was taken from a website not authored by the woman who “wrote” the book I found it in.

Shopping for this recipe was fun. Since it wasn’t specified in the recipe, I went with diced tomatoes rather than whole ones because everything else is diced. There were no chipotle chilis (a dried pepper) in my market nor was there anything labeled “green chili pepper” so I bought a jalapeño pepper. I knew that it was green, it was a pepper and it packed enough heat that one was plenty. I should have inventoried my spice cabinet. Turns out I had almost no chili powder so I substituted Mexican style chili powder.

This recipe smelled terrific while it was simmering. I love dishes, by the way, that don’t need a lot of fussing over while they are cooking. It also thickened up surprisingly quickly after the addition of the cocoa and sugar.

The first night, all I tasted was heat. All spice, no depth. I thought by the second night when the flavors had had a chance to meld and mellow it would be better. Instead, it was just muddy. One substitution I shouldn’t have made was boneless breasts for the boneless thighs. Normally, I am not a fan of dark meat but in this case the more flavorful dark meat would have combined better with the spicy sauce.

This was my first taste of a mole sauce. I wasn’t impressed but it may be due more to this recipe in particular. I am reserving judgment on mole sauces for now. But I won’t be making this recipe again.

Verdict: Not bad, but I won’t be making this again.

Chicken Mole

1 (14 ounce) can tomatoes
8 skinned & boned chickn thighs
1 chipotle chile, or to taste
2 teaspoons cumin
2 cloves garlic, minced
1 green pepper, chopped fine
2 tablespoons chili powder
1 green chili pepper, chopped
1 onion, chopped fine
½ cup water
3 tablespoons cocoa
1 tablespoon sugar

Place all ingredients except cocoa and sugar in a large pot. Cover and simmer until chicken si very tender (about an hour). Remove chicken from pot. Add cocoa and sugar. Simmer sauce until thick. Return chicken to sauce and heat 5 to 10 minutes to blend flavors. Serve over rice.

Recycle: tomtato can, spice bottles

Compost: garlic skins, onion skins, pepper seeds and membranes

1 comment:

Sylvana said...

I've only had one mole that I liked. The rest were just weird. But that one, oh, it was REALLY good!