Mike’s Mole de Pollo
Ingredients:
- 2 x medium tomatillos, roasted
- 4 oz. Mexican Mole
- 1/4 cup warm water
- 1 1/4 cups chicken stock
- 2 Tbsp. raisins
- 2 Tbsp. olive oil
- 1 lb. chicken breast, thickly sliced
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 min. Set aside to cool.
In small bowl, mix Savory Spice Shop’s Mexican Mole seasoning, 1/4 cup warm water and 1/4 cup chicken stock into a smooth paste. In food processor or blender, pulse mole 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 mole paste stirring for no more than 1 to 2 min. Add chicken and rest of chicken stock and stir thoroughly. Bring to a boil, reduce to a simmer, cover and cook for 12 min. stirring occasionally. Remove cover and simmer for 15 min.
Serving Suggestions:
Serve over rice and warmed tortillas. Start the rice about 3 to 4 min. before removing the cover on mole and it should be ready at the same time. It takes 45 min. to prepare this meal from start to finish.