Oaxacan Chicken with Yellow Mole

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  • Makes: 6 servings
  • Prep: 1 hr
  • Cook: 25 mins
  • Stand: 10 mins

Oaxacan Chicken with Yellow Mole

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Directions

  1. Rinse chile peppers. On a comal or in a dry skillet toast chile peppers over medium-high heat about 2 minutes or until fragrant, turning once. Remove stems, seeds, and membranes from chile peppers. Place chile peppers in a medium bowl and add enough boiling water to cover. Let stand for 10 minutes.
  2. On the comal or in the dry skillet toast peppercorns, cloves, and cumin seeds over medium-high heat for 1 to 2 minutes or until fragrant; remove from heat. Transfer spices to a spice grinder; grind until finely ground.
  3. Place the tomatillos, green tomato, onion, and garlic on the comal or in the dry skillet. Roast over medium-high heat about 7 minutes or until skins are blackened, turning occasionally. Remove from heat. Let stand until cool enough to handle; peel vegetables.
  4. For yellow mole, in a blender or food processor combine drained chile peppers and peeled vegetables. Cover and blend or process until smooth. Stir in the ground spices.
  5. In a large saucepan heat vegetable oil over medium-high heat. Add chile pepper-spice mixture and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. In a small bowl combine the water and masa harina. Stir into the mixture in the saucepan; cook until bubbly.
  6. Meanwhile, in a 5- to 6-quart Dutch oven bring broth to boiling. Add chicken legs; reduce heat. Simmer, covered, for 15 minutes. Add potatoes, chayote, and green beans. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until chicken and vegetables are tender.
  7. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard broth. Spoon yellow mole over the chicken and vegetables. Sprinkle with cilantro.
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Nutrition Facts (Oaxacan Chicken with Yellow Mole)

  • Per serving:
  • 357 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 105 mg chol. ,
  • 1048 mg sodium ,
  • 35 g carb. ,
  • 5 g fiber ,
  • 32 g pro.
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