Mexican Chicken Mole Recipe
This recipe for Mexican mole using the Dona Maria Mole paste as it's base has all the contrasting flavours of a traditional mole. Pasilla and Ancho chillies combine to give a lovely roasted...
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- Instant-read thermometer
- Kitchen scale
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- Baking sheet
- Chef's knife
- Cutting board
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- Skillet
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- Measuring cup
- Measuring spoon
- Mason jar
- Refrigerator
Ingredients
- 1 whole chicken, jointed as in the instructions below
- Some stock vegetables such as celery, onions, carrots, bay leaves
- 115g Doña Maria Brown Mole Paste (about half the jar)
- 2 large fresh tomatoes
- ½ white onion
- 1 clove of garlic
- Salt
- A few springs of fresh coriander
- 1 x can sliced poblano peppers
- 200g Basmati rice
- ½ white onion, peeled and chopped
- 1 x clove garlic, peeled and chopped
- 450ml chicken stock
- 4tbsps chopped fresh coriander
- 2tbsps rapeseed oil
- 400g red cabbage, finely sliced
- 300ml white wine vinegar
- 240ml water
- 100g caster sugar
- 2 teaspoons sea salt
- 1 teaspoon fennel seeds
- 1 arbol chilli, finely chopped
- 1 fresh bay leaf
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