October 6, 2013 New Recipe - Chicken Mole

October 6, 2013 New Recipe - Chicken Mole

We made a terrible burrito for breakfast with freezer burned little Smoky sausages that were heavily chemical laden and tasted terrible.  Yuck.

Yesterday we made a mole sauce.  I rehydrated four or five dried black guajilla or pasilla peppers in simmering water for an hour or two.  Then I de-seeded them and we picked about ten tomatillos from our garden.  Suzette chopped up the tomatillos and added garlic and onion and sautéed those for about ½ hour until soft.  Then she blended them and in blender and added the re-hydrated chilies and some of the cooking liquid.  We then added some Dutch chocolate powder and the result tasted pretty good.  

Today around 1:00 we went to Costco and bought asparagus, a rack of lamb riblets, a 24 pack of chicken thighs for our mole, applewood bacon, and popcorn.   

We shared a cup of frozen yogurt and that seemed to help the after taste of the bad burrito.

We decided we needed beer for dinner, so we stopped at Lowe’s on the way home and bought a 12 pack of Negra Modelo ($12.99), a large avocado and tonic water When we arrived home I separated the 6 packages with 4 thighs each and we froze 4 packages and kept out 2 packages for dinner and split a Manger’s Apple Cider and that helped also.   I rode 10 miles and then napped until 5:00 and took a shower.  When I arrived in the kitchen Suzette had started dinner.   She was sautéing the chicken thighs in oil in a large skillet and she had added crema con sal (Pro’s Ranch Market) to the mole sauce to give it a lighter creamier body.

I found a can of black beans and Suzette made a pot of rice and green peas and heated the black beans with onion and garlic in a pan. 

When the chicken was sautéed, Suzette then ladled some of the mole sauce over the chicken and baked the 8 thighs in the oven and I cut the two delicate squashes in halves and we put pinon nuts and honey and butter in the cavities after reserving the seeds for planting next year and baked the chicken for about 30 minutes.  She also put two bottles of Negra Modelo into the freezer to chill.

When the chicken, the black beans and rice were ready, Suzette made plates with a piece of chicken, some rice and peas and some black beans and then ladled more sauce onto the chicken and garnished the chicken with chopped cilantro.  I picked purslane and threw a few leaves on my chicken and heated it in the microwave to soften them. What a wonderful dinner. 

I have never made my own mole sauce before.  This is not real mole sauce but it is one I like very much.  

Bon Appétit