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Notes:
For a basic paste that can be used to make a molé of a desired thickness, mix 6 tbsp. seasoning with 2 tbsp. each of warm water and broth.
Directions:
If making your own broth, do that first and set aside to cool. Roast tomatillos in broiler until blistered and slightly blackened, about 5 minutes. Set aside to cool. In small bowl, mix 4 oz. of Savory’s Mexican Molé seasoning, ¼ cup warm water and ¼ cup chicken broth into a smooth paste. In food processor or blender, pulse molé paste, raisins and tomatillos until thoroughly blended. Set aside.
Next, heat olive oil in a pot over medium high heat. Add chicken and brown on both sides but do not cook through. Remove and set aside. In same pot, over a medium heat, sauté molé paste stirring for 1-2 minutes. Add 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.
Serving Suggestions:
Serve over rice and warmed tortillas. Start the rice about 3-4 minutes before removing the cover on molé and it should be ready at the same time. Also yummy with a dollop of sour cream!
Recipe Summary:
Servings: 3-4
Total time: 45 minutes
Thanks to: Mike Johnston, Savory Spice Shop Owner
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