1 whole chicken(or 1/2 a chicken)
Olive oil
A bag of dried New Mexico Peppers
A block of Ibarra chocolate (it comes in a box and the bars are round and individually wrapped)
1 cinnamon stick
2 bay leaves
1 garlic clove
1 slice of bread (whole wheat or French bread-whatever you have)
Salt and pepper to taste
Sesame seeds to garnish=)
Directions:
Cut up the chicken and boil it for about 45 minutes. Add about a teaspoon of salt. Once the chicken is done, shred it and set aside. Make sure to save about two cups of the broth and set aside as well.
Mole sauce:
*All ingredients have to be lightly fried.
*make sure you take the seeds and stems out of the peppers before you fry them.
*In a bowl, add about two cups of warm water to soak all spices after you fry them. Place the bar of chocolate in the bowl first. You will be soaking all fried ingredients in this bowl.
On a low heat frying pan add a tablespoon of olive oil. Throw in the peppers. Fry them for 1 minute or 2. Do not burn them! Take them out and pour them in your bowl of water and chocolate to soak. Then fry the garlic clove, cinnamon stick and slice of bread. Once you have fried everything pour the bowl of water and chocolate and all spices in a blender. Add your bay leaves and a 1/2 teaspoon of salt and blend until the sauce is completely blended. The consistency should look like any regular blended sauce.
Return to your frying pan, add a tablespoon of olive oil. Pour in your chicken. Stir fry for a minute then add your mole sauce. Cook for about 5-8 minutes. If desired, garnish with sesame seeds and voila!!!!!
*Eat with flour or corn tortillas-enjoy=)
About the Cook: Shelly enjoys cooking different foods but especially loves the traditional recipes handed down to her by her mother and grandmother. Shelly lives in San Francisco, California.
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