Chicken with Chipotle Mole (Pollo Enchipotlado)
This creamy chicken mole with onions and chipotles is classic Oaxacan home cooking.
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 www.saveur.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Ladle
- Spatula
- Baking sheet
- Oven
- Stove
- Pot
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Tortilla
Ingredients
- One 2–21/4 lb. chicken, butchered into 8 pieces and skin removed
- Kosher salt
- freshly ground black pepper
- 2 Tbsp. Dijon mustard
- 2 lb. Roma tomatoes, coarsely chopped (5¼ cups)
- ¼ cups finely chopped white onion
- 4 medium garlic cloves, peeled
- 3 whole canned chipotles in adobo, plus 2 Tbsp. adobo sauce
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 3 bay leaves
- Mexican crema, for drizzling
- Warm corn tortillas, for serving
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