Thursday, February 11, 2010


From Eric: "Laura mentioned mole - here is what we do here - I cut the boneless skinless chicken into strips and saute them with the onions in olive oil. As they cook I drain part of the drippings and juices off and using them begin melting the mole concentrate in a sauce pan. Using additional chicken stock and a wire whisk I blend a copious amount of sauce adding a bit of finely ground coffee and maybe some ground Santa Fe or Guajillo chile, for Mole Poblano, but not for the Mole Verde. The I combine with the sauteed chicken, cook, and serve."

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