Lazy-but-good mole negro con pollo

So, a couple days ago I went down to the local Mexican grocery to pick up some spices and other ingredients that could not be obtained at the Kroger or Wal-Mart (which have almost no Hispanic or Asian ingredients, but then again I'm in Arkansas). I met one of the guys who runs the place, and he convinced me to buy some dried chiles japoneses. I've been using them just about every day since then. These are the same chiles they use to make powdered cayenne, so be forewarned, they can be pretty hot.

I had a craving for mole (when don't I crave mole?) and knew these chiles would be perfect. I had also bought some dried pasillas, because my dad likes to use them to make chili, and figured I could use them in mole just fine. So I threw together the following recipe. It uses about half the ingredients of a traditional Oaxaca mole negro, and about a quarter of the time, so it's a good choice if you're home on a weekend, wanting mole but feeling too lazy to toast and grind spices all day long, but capable of minding a pot for a couple of hours. It may not have the depth of traditional mole, but it's still really freaking good so I figure it's a fine compromise.

Ingredients:

4 chiles japoneses
3 chiles pasillas
1 clove of garlic
1/2 c chopped onion
1 tsp garam masala*
1 c chicken broth
1/2 circle of Abuelita Mexican chocolate
1 chicken breast or thigh
2 c cooked squash, cubed
1 bell pepper, diced
olive oil
black pepper

*If you don't have garam masala on hand, do 1/2 tsp cumin, 1/4 tsp cinnamon, and 1/4 tsp clove

Chop, shred, or grind the chiles, whichever is most convenient. Try to make all pieces smaller than 1" square, as they will cook faster that way. Put the chiles, garlic, onion, and garam masala in a small pot, covered with plenty of water, bring to a boil, then simmer for 2-3 hours, or until chiles are soft and easily mashed and water is mostly boiled off. Do not let the water boil off too early or you will burn your chiles!

Mash stewed chiles with a spoon or fork until they form a thick paste, then add 1 c of chicken broth (or more if you want a thinner sauce) and the semi-circle of chocolate, simmer, and stir until chocolate is melted and all ingredients in the sauce are combined. The chile seeds and some of the skins will not break down fully, so don't worry too much about those. Turn the heat off, and set aside.

In a large pot, sautee cubed chicken and bell pepper in olive oil and black pepper until chicken is mostly cooked through, then pour in mole sauce and cooked squash and simmer until chicken is fully cooked. Serve over rice. Optionally, omit the cubes of cooked squash and instead pour the mole sauce into a cooked acorn squash half. Mmm delicious.

Lazy-but-good mole negro con pollo

So, a couple days ago I went down to the local Mexican grocery to pick up some spices and other ingredients that could not be obtained at the Kroger or Wal-Mart (which have almost no Hispanic or Asian ingredients, but then again I'm in Arkansas). I met one of the guys who runs the place, and he convinced me to buy some dried chiles japoneses. I've been using them just about every day since then. These are the same chiles they use to make powdered cayenne, so be forewarned, they can be pretty hot.

I had a craving for mole (when don't I crave mole?) and knew these chiles would be perfect. I had also bought some dried pasillas, because my dad likes to use them to make chili, and figured I could use them in mole just fine. So I threw together the following recipe. It uses about half the ingredients of a traditional Oaxaca mole negro, and about a quarter of the time, so it's a good choice if you're home on a weekend, wanting mole but feeling too lazy to toast and grind spices all day long, but capable of minding a pot for a couple of hours. It may not have the depth of traditional mole, but it's still really freaking good so I figure it's a fine compromise.

Ingredients:

4 chiles japoneses
3 chiles pasillas
1 clove of garlic
1/2 c chopped onion
1 tsp garam masala*
1 c chicken broth
1/2 circle of Abuelita Mexican chocolate
1 chicken breast or thigh
2 c cooked squash, cubed
1 bell pepper, diced
olive oil
black pepper

*If you don't have garam masala on hand, do 1/2 tsp cumin, 1/4 tsp cinnamon, and 1/4 tsp clove

Chop, shred, or grind the chiles, whichever is most convenient. Try to make all pieces smaller than 1" square, as they will cook faster that way. Put the chiles, garlic, onion, and garam masala in a small pot, covered with plenty of water, bring to a boil, then simmer for 2-3 hours, or until chiles are soft and easily mashed and water is mostly boiled off. Do not let the water boil off too early or you will burn your chiles!

Mash stewed chiles with a spoon or fork until they form a thick paste, then add 1 c of chicken broth (or more if you want a thinner sauce) and the semi-circle of chocolate, simmer, and stir until chocolate is melted and all ingredients in the sauce are combined. The chile seeds and some of the skins will not break down fully, so don't worry too much about those. Turn the heat off, and set aside.

In a large pot, sautee cubed chicken and bell pepper in olive oil and black pepper until chicken is mostly cooked through, then pour in mole sauce and cooked squash and simmer until chicken is fully cooked. Serve over rice. Optionally, omit the cubes of cooked squash and instead pour the mole sauce into a cooked acorn squash half. Mmm delicious.