Chicken In Mole Sauce

Ingredients

• Servings: 6
• 2 (2 pound) bone-in chickens, giblets removed
• 1 large onion, cut into chunks
• 3 cloves garlic, chopped
• 1 (14 ounce) can chicken broth
• 2 tablespoons chili powder
• 20 blanched almonds
• 1/4 cup diced firm ripe banana
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 corn tortillas, torn into small pieces
• 2 tablespoons sesame seeds
• 1 tablespoon pine nuts (optional)
• 6 tablespoons butter
• 1 (1 ounce) square semisweet chocolate

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• cut the chickens into pieces, reserving the breasts. place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. cover the pan and simmer 25 minutes.
• cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). remove the chicken to a cutting board. remove the skin and bones from the chicken; cut the meat into bite sized pieces.
• strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. if you have less than 3 cups of reserved liquid, add water to make 3 cups. if you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
• combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. pour the mixture and remaining liquid into a large saucepan over medium heat. add the butter and chocolate; cook and stir until the butter and chocolate have melted. stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.