Mole verde with chicken
Cooking Con Claudia · ♥ 1.2K likes · 13.5K views · 4 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ tbsp chicken bouillon
- 6 cup chicken broth
- 4 quarts boiling hot water
- 4 whole bay leaves
- salt
- ½ whole onion
- 1 whole garlic head
- 4 lb bone-in chicken
To four quarts of boiling water add four bay leaves, salt, chicken bouillon, half an onion, a head of garlic and four pounds of bone-in chicken. Bring to a boil.
Skim off the impurities, reduce to medium-low, cover and cook about 25 minutes. Remove the chicken and keep the broth.
Roast two poblanos until charred on both sides ('nice and short' as transcribed), then sweat in a plastic bag.
- 2 whole chile poblanos
- 8 whole tomatillos
Roast the eight tomatillos, the jalapenos or serranos and half an onion; transfer to the blender.
- chile jalapeños or serranos
- ½ whole onion
- oil
Heat a little oil in a pan over medium heat; cook five garlic cloves and add to the blender.
- 5 cloves garlic cloves
- 15 whole cellophane crackers
Lightly fry 15 crackers until golden, without burning, to thicken the sauce; add to the blender.
- oil
- ½ cup pepitas
Lightly fry half a cup of pepitas in a little oil until they change colour; add to the blender.
With the heat off, lightly toast two tablespoons of sesame seeds; they cook fast. Add to the blender.
- cilantro
- 5 whole lettuce leaves
- 1 cup spinach
- 1 tsp oregano
- ½ tsp cumin
- 2 whole whole cloves
Add a handful of cilantro, five lettuce leaves, a cup of spinach, a teaspoon of oregano, half a teaspoon of cumin, two whole cloves and chicken broth. Blend until smooth.
- 1 tbsp lard
- salt
Heat a tablespoon of lard in the pan, add the sauce, season with a little salt and bring to a simmer.
Reduce to medium-low and simmer 10 more minutes, stirring constantly so it does not burn on the bottom; it thickens and reduces a little.