The Crazy Viking Cooks in Mexico Ep 12 Chicken Mole Almendrado
Mole Almendrado (Almond Mole)
SERVINGS6
TOTAL TIME2 hrs
Ingredients
• 2 Ancho chillies
• 2 Guajillo chillies
• 4 on the bone & skin on chicken legs
• 1/2 cup blanched almonds
• 1/2 cup sesame seeds
• 2 onions
• 2 garlic cloves skin on
• 3 tomatoes
• 1 Mexican chocolate tablet
• 1/4 tbsp cumin
• 1 clove
• 1/2 tbsp ground cinnamon
• 2 peppercorns
• 1 1/2 tbsp salt flakes
• 2 tbsp vegetable oil
• 2 L water
Instructions
1. Place the chicken legs in a large sauce pan or dutch oven, add one onion cut in half, one tomato cut in half and one garlic. Add one tbsp of salt and the water. Bring it to a boil, remove the impurities and low the heat down. Slow cook for an hour or until the chicken is tender. Set aside.
2. Clean your chillies, remove the stem and seed. Peel the onion.
3. Heat an old frying pan and place the tomatoes, peeled onion, garlic clove. Char them all around and remove them. Set aside.
4. Then on the same frying pan toast the almonds and then the sesame seeds. Set aside.
5. After the nuts are done and the frying pan still hot, toast the chillies, making sure not to burn them. Once they are toasted, place them for 10 min in hot boiling water to soften the skin.
6. When the vegetables charred and the chillies are soften, place them in a blender together with the almonds, sesame seeds, cinnamon, clove, peppercorns, cumin & salt. Use some of the stock from your chicken to blend. Make sure everything is blended very well, so you get a very smooth mole.
7. Once the sauce is done, heat a saucepan to medium heat or a Dutch oven and heat two tbsp of vegetable oil, then add the sauce. Lower the heat. Cook for 5 min and then add a ladled of the chicken stock, then add the chocolate, which I suggest to break, so it is
easier to dissolve. Mix from time to time and add more stock if it thickens.
8. Taste it to see if it needs salt. Continue cooking until you see a bit of oil on the top. The flavour will change with time and you will notice that it will tastes even better the following day.
9. When your Mole Almendrado is done, you can add the chicken legs. Serve it with
a tomato rice and some delicious homemade corn tortillas
Pollo almendrado
Este plato esta delicioso un rico pollo almendrado dejareis los platos limpitos
Delicious chicken with almonds. Oaxacan dish known as ALMENDRADO.
To make Almendrado you will need:
4 big ripe roma tomatoes
1 quarter of a medium onion
2 garlic cloves
half of a spoon of oregano
5 whole kernels of all spice
6 whole kernels of black pepper
3 dry chile guajillo without the seeds and without stem
4 cloves
1 inch of a stick of cinnamon
1 piece of French bread about an inch thick
2 table spoons of sesame seeds
2 table spoons of blanched slivered sliced almonds
half of cup of capers chopped
half of cup of green olives ( stuffed with pimento)
half of cup of golden raisins or your favorite kind
Half of cup of pickled jalapenos cut in slices.
1 whole chicken or 8 pieces of your favorite chicken meat
2 tablespoons of of pork lard or any vegetable oil or vegetable lard
4 cups of chicken broth (use the broth of your boiled chicken)
Boil your chicken in 5 to 6 cups of water (do not let the water dry out, add more if necessary) until cooked. Add 1 tablespoon of chicken bullion powder. Boil until cooked.
take it out and cut it in pieces if using whole chicken. Now Brown the chicken in pork lard.
Let's work on the sauce now.
Put 2 cups of chicken broth in a soup pot (using the broth from chicken you boiled)
start to saute ONE BY ONE in a little bit of oil: tomatoes, onion, garlic, oregano, all spice, black pepper, chile guajillo, 4 gloves, cinnamon, French bread. Let all that rest for 10 minutes.
Now put all these rested ingredients into the blender and give it a very good grind. Pass this sauce through a sifter. Using a spoon,( press with a little bit of strength) to push through the liquid part of the sauce into a bowl. Toss what is left in the sifter after finish running sauce through. Pour sifted sauce to browned chicken.
put 2 tablespoons of sesame seeds and 2 table spoons of almonds into a blender using 2 cups of chicken broth. Grind it really good and also pour it into browned chicken.
Now is time to add on top of all that:
Chopped half of cup of capers, sliced half of cup of olives made into little rings,
half of cup of golden raisins or your favorite ones, half of cup of jalapeno peppers, and last but not least half of cup of almonds. Let it simmer for about 10 minutes and enjoy over rice and a side of your favorite beans.
Pati Jinich - Rice with Poblanos and Corn
This rice dressed with sweet, crunchy corn and fire roasted poblanos is a family recipe passed down from Pati's mom. It goes well as a side with almost anything or is amazing on it's own. Here is the recipe:
Lo aprendí del dueño de un restaurante de 5 estrellas ¡Hoy te muestro el secreto!
Hoy en Recetas Caseras vamos a presentar una receta sencilla de hacer y que Lo aprendí del dueño de un restaurante de 5 estrellas ¡Hoy te muestro el secreto!
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Kung Pao Pollo - Comida China
Kung Pao Pollo, una rica receta china con pollo, vegetales, mani y chile, algo picante pero muy deliciosa. esta comida china se puede disfrutar con arroz blanco o una rica cerveza china.
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