Here is my first recipe contribution to Food 52. You will find this to be a well balanced dish - sweet, spicy, and full. I love it and I hope you do too!
The total time is probably close to 2 hours so take an afternoon to enjoy the kitchen and make the whole recipe so you have tons of leftovers! —FunkyLady
- Serves 12-16
Dried Pasilla Peppers, stems and seeds removed
Dried Nueva Chilis, stems and seeds removed
Whole Black Peppercorns
Serrano Peppers, stems and seeds removed, chopped
Canned Tomatoes, chopped, reserve liquid
2 1/2 cups
- Pulled Chicken
- Tear Pasilla and Nueva peppers into smaller pieces and toast in a saute pan over medium heat for 3-5 minutes.
- Place toasted peppers in bowl with golden raisins, and pour almost bowling water over them. Let rest while preparing the other sauce elements.
- Toast thyme, black pepper, cinnamon stick, coriander, and almonds in a saute pan over medium heat for a few minutes until fragrant. Place fragrant mixture into coffee grinder (might need to do this in two batches) and grind into a fine powder.
- Then heat oil in saute pan at medium heat and add onions, garlic, and Serrano peppers.
- Once the onions are looking brown, add the chopped tomatoes and cook for 30-45 minutes stirring occasionally. The tomatoes will darken in color and become soft.
- De-glaze the pan with 1/2 cup of orange juice and 1/2 cup of reserved tomato juice- cook for 10 minutes more. The mixture should look jammy.
- Turn off the heat. Drain the peppers/raisins (reserve liquid) and add to pan. Add the ground spices and chocolate. Stir to combine.
- Place half of the mixture into a blender with 1 cup of reserved soaking liquid and 1 cup of orange juice. Blend until smooth. Repeat with other half.
- Store sauce in an airtight container. This recipe makes a ton of sauce, my thought is if you are going through the trouble of making it, might as well make a big batch because it freezes very well.
- Pulled Chicken
- Preheat oven to 350 degrees.
- Put chicken thighs in a large baking dish so they can lay next to each other in a single layer. Add orange juice and stock to cover chicken most of the way, it's okay if the thighs aren't completely covered. Cover pan with aluminum foil. Bake for 1 hour.
- Remove pan from oven and take thighs out of liquid (reserve liquid) . Let cool long enough for you to be able to handle. Pull chicken apart.
- Heat 1/2 of mole sauce from recipe above in a saute pan at medium heat. Add chicken and 1 cup of reserved cooking liquid. Simmer for 10 minutes.
- Serve over rice or in flour tortillas. Thinly sliced radishes compliment the dish well.