Chicken Mole-Pollo En Mole (Chicken in Mole Sauce )(Medium Spicy

Ingredients

• 1 1/2 quarts water
• 2 lbs boneless skinless chicken breasts, cut up
• 2-3 tablespoons bouillon
• 2 onions, quartered
• 1/4 cup sesame seed
• 1/4 cup oil
• 1/2 cup chunky peanut butter
• 1/4 cup pumpkin seeds
• 1 (15 ounce) can tomatoes
• 10 poblano chiles (if fresh,no need to reconstitute)
• 2 plantains, cut in 1/2 slices (UNPEELED)
• 3 tablespoons chunky peanut butter
• 1/8 cup raisins
• 1/2 tortilla, torn up
• 1 slice bread, torn up (both toasted)
• 2 whole cloves
• 1 teaspoon cumin
• 1/4 cup rum
• 2 bay leaves
• 2 tablespoons cinnamon, and
• 1 broken cinnamon stick
• 1 teaspoon oregano
• 3 tablespoons cocoa powder
• 2 peppercorns

Directions

1. 1

   In a small skillet brown the sesame seeds (without oil)add spray,adding garlic and onions over medium high heat.

2. 2

   Transfer the seeds to a blender or food processor Pour the oil into the pan and allow it to get hot.

3. 3

   Transfer each Chile to the blender jar or food processor; if they don't fit, just reserve them in a bowl. The seeds should be left in 5 chilies. Then transfer tomatoes to the blender.

4. 4

   Add enough stock(1/2-1can) to the blender to enable blending of the chilies, tomatoes, and sesame seeds.

5. 5

   Blend all together well, then press the blended product through a sieve. You'll probably have to do this in batches. Discard the seeds and skins that remain behind in the sieve. Transfer the smooth blended chilies to a sprayed medium soup pot.

6. 6

   In the skillet,

7. 7

   sauté in succession the nuts,peppercorns, and seeds, onions, the garlic, the two plantains- not peeled [!]), the raisins, the tortilla, and the bread. The onions and garlic should be lightly browned, as should the nuts. The plantains should be allowed to get soft and translucent (sort-of). The raisins should be allowed to plump and brown slightly; it should take only about a minute.

8. 8

   The tortilla and bread should be well browned. Transfer all these ingredients to the blender, along with the herbs and spices. [I think I'd toast and grind the cloves, cumin, and cinnamon separately.] Purée until smooth with some stock, then add to the pureed chiles.Add stock as desired(try 6cups water3tablespoons bullion paste);stir Put the sauce over medium-high heat, drop in the chocolate, and bring to a boil- TASTE.

9. 9

   Reduce the heat, add the chicken, and let the mixture boil first,then simmer for about 45 minutes., If bitter,or flat,a little sugar (be careful!) can balance the taste. A little vinegar, similarly, can be used to intensify the Flavor. Serve with rice.