Chicken with Mango Mole and Pepitas
Ingredients
- 1 ea. Chicken, cut into pieces
- 10 ea. Pasilla chile
- ⅔ cup Pepitas
- ⅛ tsp. Coriander seeds
- 1 ea. White onion, diced
- 2 cups Chicken broth
- 1 ea. Ripe mango,* small diced
- 3 Tbsp. Vegetable oil
- 2 cups Water, boiling
- 1 ea. Cinnamon stick, ¾” pc.
- 4 ea. Cloves
- 1 ea. Corn tortilla, stale, torn
- 12 ea. Tortillas, warm
- Ground black pepper, as needed
- 1 ea. Chipotle chile
- 6 ea. Peppercorns
- 1 ea. Bay leaf
- 3-4 ea. Garlic cloves
- 2 cups Rice, cooked
- Salt, as needed
- ¼ cup Raisins
- ⅓ cup Sesame seeds
- ⅛ tsp. Anise seed
- 2 ea. Ripe mango,* peeled, diced, seeds reserved
- 1 ea. Corn tortilla, stale, torn
- ½ cup Cilantro leaves
Instructions
- Season the chicken with salt and pepper and brown the skin in oil until rendered and crisp. Remove from pan.
- Fry the pasilla chiles in the fat remaining in the pan until just starting to smoke. Remove. Make sure seeds are removed.
- Put the chiles in a blender with the raisins, chipotle, and the boiling water and blend until very smooth. Set aside.
- In the pan with the remaining fat, toast the pepitas, sesame seeds, and spices until fragrant.
- Add the onion and sauté until slightly browned. Add mango and garlic and cook for 5 minute until the mango is softened.
- Add the tortilla, puréed chili, and mango seeds and cook until it thickens and starts to stick to the pan. Remove mango seeds.
- Place the mixture into the blender again and purée until smooth adding chicken broth as needed to create a smooth purée.
- Return the purée to the pan and add the chicken and remaining broth, if any.
- Heat the mixture until bubbling, slowly, and stew the chicken until tender, about 45 minutes.
- Degrease the sauce as necessary.
- The mole should be thick. Adjust flavor with lime juice.
- Serve the mole over chicken and rice with warm tortillas garnished with mango and cilantro.
Categories: Lunch & Dinner
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