Amarillito Mole with Chicken

Method10 steps · about 1 hr 10 min

1. 1

   Step 1: Stem and seed the dried chiles. Husk and rinse the tomatillos (1 lb), wash the tomato, peel the garlic (4) and chop the white onion (¼ cup), measuring ¼ cup. Hold the vegetables and onion ready. Heat a dry comal or skillet over medium heat, then toast the chiles for about 10–15 seconds on each side until pliable and fragrant, watching closely so they do not burn.

   Uses 2 dried ancho chiles, stemmed and seeded · 2 dried guajillo chiles, stemmed and seeded · 1 lb tomatillos, about 8–10, husked and rinsed · 1 Roma tomato · 4 garlic cloves · ¼ cup chopped white onion · Water for rinsing the tomatillos and tomato

2. 2

   Step 2: Put the toasted chiles, tomatillos, tomato and garlic in a cooking pot. Add enough water to cover, bring to a boil over medium-high heat, then lower to a simmer. Simmer for 10 minutes until the vegetables are soft and cooked.

   Simmer the chiles and vegetables · 10 minUses All toasted chiles, husked/rinsed tomatillos, tomato and peeled garlic; the chopped onion remains held · Enough water to cover the chiles and vegetables in the pot

3. 3

   Step 3: Lift the cooked chiles and vegetables out of their cooking water and put them in a blender with the whole cloves (2), cinnamon (1 tsp), oregano (1 tsp), salt and black pepper (¼ tsp). Leave the cooking water out. Blend until smooth, handling the hot mixture carefully and venting the blender as directed for hot liquids. Keep this mole base ready.

   Uses All cooked chiles, tomatillos, tomato and garlic lifted out; leave their cooking water behind · 2 whole cloves · 1 tsp ground cinnamon · 1 tsp oregano · 2 tsp kosher or sea salt, or to taste · ¼ tsp ground black pepper

4. 4

   Step 4: Heat all 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Carefully add the chicken pieces skin side down and brown this first side for 3–4 minutes, checking from 3 minutes.

   Brown the first chicken side · 3 minUses 3 tbsp vegetable oil · 8 raw chicken pieces with skin and bones

5. 5

   Step 5: Turn every chicken piece and brown the second side for another 3–4 minutes, checking from 3 minutes. Keep the chicken in the skillet.

   Brown the second chicken side · 3 minUses All chicken pieces with their skillet oil

6. 6

   Step 6: Make space around the chicken and add the prepared onion to the same skillet. Cook for 2–3 minutes, checking from 2 minutes, until soft and translucent; the chicken stays in the pan.

   Soften onion around the chicken · 2 minUses All browned chicken and its used oil · All measured ¼ cup onion, held while the chiles and chicken cooked

7. 7

   Step 7: Pour all the smooth mole base over the chicken. Add either the 3 fresh hoja santa leaves or 5 dried leaves if using. Cook for 8–10 minutes, checking from 8 minutes and stirring carefully, until the sauce has thickened and its flavours have developed.

   Thicken the mole base around the chicken · 8 minUses The complete skillet contents · All blended, drained vegetable-and-spice sauce · 3 medium fresh hoja santa leaves or 5 dried leaves, optional

8. 8

   Step 8: Add all 5 cups of chicken broth and bring back to a simmer. Keep at a steady simmer over medium heat for 15–20 minutes, checking from 15 minutes.

   Simmer the chicken in broth and mole · 15 minUses The complete chicken, onion and mole skillet · 5 cups prepared chicken broth

9. 9

   Step 9: Reduce the heat to medium-low. If using the ready-to-cook masa dumplings, add them one at a time and cook for 12–15 minutes, checking from 12 minutes, until cooked through. Continue simmering as needed until the mole coats the back of a wooden spoon and every chicken piece reaches 74°C / 165°F in its thickest part, away from the bone. Without dumplings, continue to those sauce and chicken endpoints.

   Cook the masa dumplings, if used · 12 minUses The complete chicken and mole pan · Ready-to-cook corn masa dumplings, optional, as desired

10. 10

    Step 10: Serve the chicken with the finished mole and optional cooked dumplings as 6–8 portions.

    Uses The finished chicken, sauce and optional cooked dumplings