Sunday, January 31, 2010

Mole Chicken

This recipe requires Mole Mix Spice Blend from one of my favorite shops here in Boulder, Savory Spice. I'm sure you could substitute something similar if you had a good mole spice blend, but I can vouch for this stuff and say that it really turned out so well, and I only made a couple very minor tweaks. Great served with some warm corn tortillas!

2 medium sized tomatillos, roasted [Peel paper coating off tomatillos (if it is still intact), cut each in half, and bake at ~450 for ~5min on each side, or until they start to char]
4 oz. Mexican Molé
1/4 cup warm water
1 1/4 cups chicken broth, divided
2 tbsp. raisins
2 tbsp. olive oil [--> I just used Pam to reduce some fat/calories]
1 lb. thickly sliced chicken breast

1. Roast tomatillos in broiler until blistered and slightly blackened, about 5 minutes. Set aside to cool.
2. In small bowl, mix Savory Spice Shop’s Mexican Molé seasoning, 1/4 cup warm water and 1/4 cup chicken broth into a smooth paste.
3. In food processor or blender, pulse molé paste, raisins and tomatillos until thoroughly blended. Set aside.
4. Next, heat an oiled/pam-sprayed pot over medium high heat. Add chicken and brown on both sides but do not cook through. Remove and set aside.
5. In same pot, over a medium heat, sauté molé paste stirring for no more than 1-2 minutes. Add sliced chicken and rest of chicken broth and stir thoroughly. Bring to a boil, reduce to a simmer, cover and cook for 12 minutes stirring occasionally. Remove cover and simmer for 15 minutes.

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