Chicken Mole de Lety
Ingredients to be toasted
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7 dried ancho chilies
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7 dried mulato chilies
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7 dried pastillo mexicano chilies
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1/3 cup almonds
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1 cup peanuts
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½ cup sesame seeds
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½ cup raisins
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7 whole cloves
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1 tsp. cumin seeds
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7 whole allspice
Ingredients to be boiled
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5 roma tomatoes
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4 cloves garlic
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1 onion
Other Ingredients
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2 tablespoons oregano
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½ cup semi-sweet chocolate
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2 ripe plantains (and oil to fry them)
Ingredients for the chicken boil
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1 chicken, in pieces with skin & bones
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2 celery stalks
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1 onion
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2 carrots
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2 bay leaves
Cover the chicken and accompanying ingredients with water and simmer until cooked thoroughly. Reserve broth. Remove skin from chicken pieces. Discard vegetables.
Cover the tomatoes, garlic, and onion with water and boil until tender.
Toast the chilies in a skillet or comal. Place the toasted chilies into a food processor and blender and add enough broth to allow it to blend into a paste. Pour the paste into a pot and place on low heat. Stir frequently.
While the chili paste is cooking, toast the remainder of the ingredients in the list above. Blend in a food processor or blender with boiled vegetables and their liquid, adding additional chicken broth as needed. Your aim is to make a paste, so don’t overdo it with the chicken broth. Add to the chili paste.
Slice the plantains into rounds and fry in oil until brown and caramelized (but not blackened). Add to the mole sauce along with the chocolate and oregano. Stir over heat until thoroughly blended. Add chicken broth as needed to reach a desired consistency. If too watery, blend/food process some stale bread or tortillas with a bit of chicken broth and add to the sauce.
Plate the chicken pieces first and spoon the mole sauce over it. Serve with rice and/or tortillas.