Serves: 8
Total Calories: 515
1. Cook all the chicken pieces in the chicken broth in a large pot until cooked through and tender. Cook the breasts 20 minutes then remove them to a bowl and cover, to prevent overcooking. Remove the thighs about 10 minutes later (or 30 minutes total), and put them in the bowl with the chicken breasts. Keep the broth warm over low heat until added to the sauce.
2. In a medium skillet, toast the anchos until aromatic and slightly blistered. Do not burn. Put the anchos in a medium bowl and cover with hot water. Soak about 20 minutes.
3. Preheat the oven to 325°. In the same skillet used for toasting the anchos, heat the oil over medium-high heat. Add the tomatoes, tortillas, bread, plantain, cloves, and canela. Cook, stirring, frequently, until the tomatoes soften and the skins blister and char lightly.
4. Transfer the skillet ingredients to a blender. Add 2 cups of the reserved chicken broth, the soaked anchos, and the chipotles. Blend until very smooth. Transfer the blended sauce to a large heavy ovenproof pan or casserole dish.
5. Cook, stirring, until the sauce comes to a boil, about 3 minutes. Add the piloncillo and 1 cup of the reserved broth. Cook, stirring, over low heat, until the sugar melts, about 5 minutes. The sauce should have the consistency of heavy cream. If too thick, add additional hot broth. Add salt. Add the cooked pieces of chicken to the pan, and transfer to the oven and cook until the chicken is no longer pink inside, and the sauce is simmering, about 20 to 25 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Papantla-Style Mole Sauce with Chicken recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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