Serves: 4
Total Calories: 1,819
1. Prepare the mole several hours or a day ahead, for best flavor. Then trim excess fat and loose skin from the chicken. Heat the oil in a large frying pan over medium heat until it shimmers. Rub the chicken with oregano and season with salt. Place the chicken, skin-side down, and cook until golden brown, 5 to 6 minutes. Turn and cook the second side minutes until golden brown, about 6 minutes. Cover the pan, reduce the heat to low and cook the chicken until no longer pink inside, about 20 minutes.
2. Reheat the mole sauce until simmering. Place 1 chicken quarter on each of 4 plates. Cover each serving equally with sauce letting it pool onto the plate. Sprinkle sesame seeds on top and garnish with a sprig of cilantro. Serve with tortillas.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken in Oaxacan Red Mole recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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