Now that I am in Arizona, I am experimenting in Latin cooking like never before. Mole (pronounced moe-lay) is a common Mexican dish served all over the country using different ingredients found in each locale. I combined a few recipes and the results were really tasty. It wasn’t too spicy or sweet. Goldilocks, which at the moment is Princess Pat’s favorite bedtime story, would say it was “Just right.”
Author: Frugal Antics of a Harried Homemaker
- 2 dried Ancho chiles
- 2 dried Anaheim chiles
- 2 dried Pasilla Negro chiles
- ¼ cup raisins
- 2 Tbsp natural peanut butter
- ¼ cup sesame seeds
- ½ tsp cinnamon
- 1 Tbsp oregano
- 1 tsp thyme
- 3 Tbsp olive oil
- 1 onion, sliced
- 3 cloves, garlic, minced
- 1 can diced tomatoes
- 2 Tbsp cocoa
- 1 whole chicken, cut up or 4 boneless, whole chicken breasts
- ¼ cup olive oil
- salt and pepper
- 2 tsp lemon juice
- For the sauce:
- Rip off the stems and shake out the seeds from the dried peppers.
- Along with the raisins, soak the chiles in hot water for 30 minutes.
- In a skillet, saute the onion and garlic in olive oil.
- In a food processor, place all of the sauce ingredients and blend until smooth.
- For the chicken:
- Pour the lemon juice, salt and pepper over the chicken.
- Heat the oil in a large skillet.
- Brown the chicken on all sides.
- Pour the mole sauce over the chicken and simmer, covered 20-25 minutes until chicken is cooked through.
- Serve with rice, beans and/or corn tortillas.