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Recipe: Mole

by BnB Finder | August 18th, 2016 | Best BnB Bites, Recipes, Spreads & Sauces
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moleThere are plenty of secrets to perfecting a sumptuous sauce; but as you know, sharing is caring (especially when it comes helping foodies make meals to remember!), so we just can’t keep this one to ourselves. Innkeeper and certified culinary professional Chef Monika Sudakov of Chestnut Street Inn in Sheffield, IL, known for its big city dining experiences in a small town atmosphere, has a magnificent recipe for mole that’s ideal for some of our favorite foods. And speaking of amazing dishes to devour, in addition to booking the best accommodations, at Chef Monika’s B&B guests can also opt to participate in one of her highly popular, signature cooking classes where they can learn a mix of global cuisines firsthand from the master then indulge in them after.

Mole

Yields 4


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Cook Time
2 hr 25 min

Total Time
3 hr

Cook Time
2 hr 25 min

Total Time
3 hr

Ingredients
  1. 3 Tb. vegetable oil
  2. 1 onion, chopped
  3. 2-3 garlic cloves, minced
  4. 1-½ lbs boneless skinless chicken breasts
  5. Pinch of salt and pepper
  6. 2 cups chicken broth
  7. 3 Tb. vegetable oil
  8. 4 dried chili peppers
  9. 1 14 oz. can diced tomatoes
  10. 1 onion, chopped
  11. 4 garlic cloves, chopped
  12. 2 cups chicken broth
  13. 4 Tb. raisins
  14. 4 Tb. roasted and unsalted peanuts
  15. 1 corn tortilla
  16. ½ tsp. anise seeds
  17. ½ tsp. pepper
  18. ½ tsp. cinnamon
  19. ½ tsp. ground cloves
  20. 1 tsp. salt
  21. 4 oz. bittersweet chocolate
  22. 3 Tb. sesame seeds, toasted
Instructions
  1. In a large sauté pan over medium high heat, heat oil.
  2. Add onion and sauté until tender, approximately 5-8 minutes.
  3. Add garlic and cook a minute or until fragrant.
  4. Add chicken breast and brown on both sides, approximately 4 minutes per side.
  5. Season with salt and pepper.
  6. Add 2 cups chicken broth and bring to a boil.
  7. Cover and reduce heat to a simmer.
  8. Cook approximately 45 minutes to an hour until the chicken is very tender.
  9. Remove chicken from heat and set aside.
  10. In the same pan, add additional oil.
  11. Roast peppers for approximately 2 minutes.
  12. Remove pepper from pan, transfer to dish and add two cups hot chicken broth.
  13. Add 4 tablespoons raisins to the same broth with the chilies.
  14. Soak chilies and raisins for approximately half an hour or until rehydrated.
  15. In the same (empty) pan, sauté onion until tender, approximately 8 minutes.
  16. Add garlic and cook for one minute.
  17. Add peanuts and corn tortilla torn into pieces cook an additional couple of minutes or until they begin to toast.
  18. Add spices and toast a minute or two until fragrant.
  19. Add chicken broth with chilies and raisins and diced tomatoes. Bring to a boil.
  20. Reduce heat and simmer uncovered approximately 30 minutes, stirring occasionally, until the liquid has evaporated by half.
  21. Transfer to a blender and allow to cool. (Warning: Blending hot ingredients can cause the lid of the blender to pop off while blending because of the build up of steam. This can be dangerous. Allow to cool completely before pureeing.)
  22. Return pureed sauce to saucepan and add chocolate.
  23. Simmer on low heat until the chocolate has melted.
  24. Season to taste with salt and pepper.
  25. Add the chicken and cook in the sauce for approximately 30 minutes.
  26. Serve hot over steamed rice and sprinkled with toasted sesame seeds.
Notes
  1. In this recipe, the peanuts provide the distinctive flavor and texture that is necessary for the mole. It also helps to balance the flavor of the spicy chilies with the bittersweet chocolate.
  2. Use unsalted peanuts whenever possible. You can always add salt to a dish but you cannot remove it, and I find salted peanuts make most dishes too salty.
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