TURKEY OR CHICKEN WITH MOLE NEGRO SAUCE – Ya Oaxaca
The traditional Oaxacan way to serve Mole Negro is with poached turkey which renders a tasty broth that's used to balance the flavor of the sauce and to cook the rice, as well. In Oaxaca, we have...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yaoaxaca.com.
Ingredients
- 3½ pounds turkey/chicken parts, bone in, or 1 small whole chicken, cut up
- 1 large white onion, studded with a clove (?)
- 2 celery ribs with leaves, or 1 celery heart with leaves
- ½ large or 1 small head garlic, cut in half horizontally
- 2 carrots, peeled and thickly sliced
- 1 bay leaf
- 1 whole dry chile de árbol, stem on or chile japonés
- 3 black peppercorns
- 1 fresh sprig thyme or a pinch of dried
- 1 whole allspice
- 1 tbl Sea salt, or to taste
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