Chicken mole Quiroz

Jan. 3, 1996

Makes 6 to 8 servings

Mole powder; paste:

1/2 pound chile mulato (see note)

1/8 pound chile pasilla (see note)

1 and 1/2 teaspoons whole cilantro seeds

Pinch of anise seeds

1 clove

1 large black peppercorn or allspice

1/4 stick cinnamon (about 1 inch)

1/4 pound (1 cup) sesame seeds

2 ounces ( 1/2 cup) skinless raw peanuts

2 ounces ( 1/2 cup) slivered almonds

1 small onion

4 to 6 cloves garlic

1/4 pound ( 3/4 cup) raisins

Vegetable oil

2 slices French or Italian bread

1/4 corn tortilla

1/4 (3.5-ounce) round of Mexican (Ibarra brand, see note)

chocolate or 1/2 ounce semisweet baking chocolate

Chicken mole:

1 (3- to 3 1/2-pound) cut-up frying chicken

1 onion

2 cloves garlic

1 carrot, trimmed and roughly diced

6 cups water

2 tablespoons olive oil

1 to 1 1/2 cups mole (recipe above)

1/2 piece of piloncillo (see note) or 1 tablespoon brown sugar

1/4 round of Mexican chocolate or 1/4 ounce semisweet baking

chocolate

Heated corn tortillas

1. Prepare mole powder: Rinse and clean chiles. Devein them, remove the seeds (saving them) and rinse again.

2. Toast chiles under the broiler or on a medium-hot flat griddle, being careful not to burn them (turn them over as soon as they puff up). Toast the cilantro seeds, anise seeds, clove, peppercorn, cinnamon stick and sesame seeds, shaking and stirring often, until

lightly browned (be careful; they burn easily). Toast the peanuts and almonds together. Toast the onion and garlic until the skins blacken. Remove and peel. Heat the raisins in about 1 tablespoon of hot oil in a frying pan. (You also may toast the nuts and spices in oil as you do the raisins.)

3. Grind each item separately, including chile seeds, in a food processor or blender. Process the bread, tortilla, garlic and onions together. Combine and re-grind. Makes about 4 cups of mole mixture, depending on how fine you grind it. It should have the texture of freshly ground coffee - powdery, but with some natural moisture and oils clumping it slightly. You may leave it roughly chopped to puree again just before you cook with it. Mixture may be stored in covered jars or containers and refrigerated up to 8 months. (If you can't grind it fine enough, re-grind just before cooking. An electric coffee grinder works especially well to re-grind smaller amounts just before cooking.)

4. To make chicken mole: Make a chicken soup by combining chicken, vegetables and water in a saucepan. Cook only 30 minutes. Remove chicken and strain soup.

5. In a large, 2- to 3-inch-deep frying pan, heat oil over medium heat. Add 1 to 1 1/2 cups mole mixture and cook, stirring constantly, for 1 1/2 minutes. Stir in 1 cup hot soup. Cook, stirring constantly, until thickened, about 3 minutes. For a completely smooth sauce, process in a food processor, then strain. Return mole to heat, adding remaining stock. Add piloncillo and remaining chocolate. Bring to a simmer; the mole powder will thicken the soup in 15 to 20 minutes as it cooks. Add chicken, bring to a boil and simmer for 20 to 30 minutes. Serve with heated corn tortillas.

Note: Chiles, Ibarra chocolate and piloncillo (unrefined sugar shaped into a cone) are sold at most Spanish groceries.

Nutrition Information (per serving), based on 8 servings Calories: 875 From fat: 660

Percentages of daily value based on 2,000-calorie diet. ; Total fat 73g 113% Saturated fat 20g 98% Cholesterol 124mg 41% Sodium 259mg 11% ; Carbohydrate 21g 7% Dietary fiber 1g 6% Sugars 7g Protein 34g; Vitamin A 47% Vitamin C 3% Calcium 9% Iron 26%