Mole Coloradito

Ingredients

• 6 pieces chicken: 3 half breasts, 3 thigh-legs
• 1 small onion, halved
• 9 cloves garlic, unpeeled
• 10 dried ancho chilies (see note)
• 1 dried pasilla chilies (see note)
• 4 large plum tomatoes, stem end removed
• 6 tablespoons vegetable oil
• 2 slices stale country bread
• ½ cup sesame seeds
• 15 blanched almonds
• 10 black peppercorns
• 1 tablespoon dried Mexican oregano
• 3 whole cloves
• 1 2-inch stick cinnamon, preferably Mexican canela or Sri Lankan, in pieces
• 1 tablespoon sugar
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    467 calories; 36 grams fat; 5 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 19 grams protein; 83 milligrams cholesterol; 127 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a large pot, boil 12 cups salted water. Add chicken, onion and 3 garlic cloves. Reduce to simmer. Cook 25 minutes or until chicken is just cooked through. Remove chicken to a plate, and keep warm. Pour broth through a sieve into a bowl; reserve.
2. Stem and seed chilies. In a large skillet over medium-high heat, roast chilies 3 to 5 minutes until they smoke and blister. Transfer to a medium bowl, and cover with boiling water. Soak for 20 minutes.
3. In same skillet, roast remaining garlic cloves and tomatoes over medium-high heat 12 to 15 minutes. Turn to blister all surfaces. Garlic should be soft and tomatoes evenly covered with brown/black spots. When garlic cools, remove skin.
4. In same skillet, heat 3 tablespoons oil over medium-high heat until it shimmers. Add bread, and fry until pale gold, about 2 minutes, turning once. Remove bread from skillet. Add sesame seeds, almonds, peppercorns, oregano and cloves. Cook, stirring frequently, about 4 minutes, until fragrant and seeds are lightly colored. Reserve.
5. Drain chilies, discarding soaking liquid. Transfer to a blender with 1/2 cup reserved chicken broth. Puree, pushing down and scraping sides, as needed. In same skillet, heat remaining oil over medium-high heat. Add paste made from chilies and cook, stirring occasionally, 8 to 10 minutes, until paste darkens and oil is absorbed. Transfer to pot chicken was cooked in.
6. In blender, puree fried bread, roasted garlic, tomatoes, seeds, almonds and spices with 2 cups broth. Scrape down sides as needed. Transfer to pot with chili paste.
7. Place cinnamon in blender with 1/4 cup broth. Puree. Press through sieve over chili paste mixture. Add 1 quart broth to pot, stirring to combine. Increase to high heat. Bring to a boil. Add sugar, salt and pepper. Reduce heat and cook 40 to 50 minutes, until thick enough to coat the back of a spoon.
8. Add reserved chicken. Simmer over medium-low heat for 10 minutes. Serve with rice and corn tortillas.

• Chilies are available in Latino markets and many large supermarkets.

1 hour 45 minutes