The mole sauce is less sweet that a chocolate mole and good for people who are have a chocolate allergy.
Mole de pollo sin chocolate (Spanish)
Serves 4
Pre-heat the broiler
MOLE / MOLE:
(Add more to the number of items if you like.)
4 organic bell peppers
4 organic cloves of garlic
2 organic tomatoes
1 small can of green chiles
1/2 cup (65 gr) each organic: sesame seeds, pumpkin, almonds, and chopped onion
1 1/2 cups (360 ml) organic chicken broth
olive oil
1 tsp. (14 g) oregano
3 organic corn tostada shells
1. Broil the bell peppers, garlic, tomatoes, and chile until skins are charred, about 15 minutes.
2. When cooled, remove the skins.
3. Toast the sesame seeds in a dry skillet for about 2 minutes, remove and cool.
4. In the same skillet, toast the almonds about 2 minutes, remove and cool.
5. In a blender or food processor, pulse the sesame seeds and almonds.
6. Add 1/2 cup (120 ml) of chicken broth and blend.
7. Sauté the onions and oregano in oil.
8. Add the puréed nuts and reduce the heat to low.
9. In the food processor, add the roasted vegetables and 1/2 cup (120 ml) broth
10. Add it to the onion-nut mixture in the skillet.
11. Break and pulse the tostada shells with roasted garlic and 1/2 cup (120 ml) broth.
12. Cook, stir, over low heat for 20 minutes. If it is too thick, add a little more broth.
CHICKEN / POLLO:
olive oil
chopped organic onions
4 organic chicken breasts
1. Heat the oil over medium heat.
2. Sauté the onions and chicken (reach temperature of 160F/71C).
3. Pour the sauce over the chicken and simmer 10 minutes.
¡Buen provecho! (Spanish)
Bona gana! (Catalan)
Qué aproveite! (Galician)
Bom apetite! (Portuguese)
