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Oaxacan · Main
Estofado de Pollo
Chicken in a chile-free mole of toasted almonds, sesame and raisins cooked into tomato and tomatillo, brightened with green olives and pickled jalapeños. Briny, sweet and easy: a gentle first mole.
- YieldServes 4 to 6
- Hands-on1 h 20 min
- Total2 h 17 min
- Difficulty
Ingredients
Chicken
- 1whole chicken, about 1 kg, cut into eight pieces
- 3 clovesgarlic, peeled and smashed
- 100 gsmall white onion, peeled and halved
- 2 Lwater, salted, to cover the chicken
Mole
- 25 gwhite onion, chopped (about 1/4 cup)
- 10 clovesgarlic, peeled
- 120 mlvegetable oil, divided into two equal parts: one to fry the nuts and raisins, one to fry the paste
- 105 gwhole almonds, shelled
- 75 gsesame seeds
- 220 graisins
- 15 gdried oregano, about 1/2 cup
- 11 gdried thyme, about 1/4 cup
- 4 sprigsfresh parsley
- 12black peppercorns
- 3whole cloves
- ½ stickcinnamon
- 1 kgtomatoes, chopped (about 5 3/4 cups)
- 135 gtomatillos, husked and rinsed (about 6)
- 60 mlwater, for cooking the tomatoes
- 100 gsugar
- 75 gpitted green olives, such as Manzanilla
- 1 cansliced jalapeños in escabeche, 198 g can, drained
- to tastesea salt
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