Chicken In Oaxacan Green Mole With White Beans Recipes

Steps:

• Clean the chicken pieces and place them in a stockpot with boiling water, onion, garlic, and salt, reduce the heat and poach the chicken until tender about 30 minutes. Remove chicken and reserve broth.
• Heat 2 pots of water to boiling. Add salt. Add chayote to 1 pot and green beans to the other. Cook each to al dente. Drain. Slice chayote and set both aside.
• For the Mole: Clean the anchos and guajillos with a damp cloth, cut them open, remove the seeds and stems, and spread them flat. Roast them on a hot comal or thin skillet. Remove from the skillet and place in a bowl of hot water and soak for 20 minutes.
• On the same comal or skillet dry-roast the tomatillos, tomato, onion, and unpeeled garlic, remove the garlic when black spots appear and peel it, and leave the vegetables until blistered and soft.
• In a small skillet, lightly roast the black peppercorns, cloves, and cumin until the aroma is released.
• Transfer the reconstituted chiles to the blender with enough water to process. Meanwhile, heat 3 tablespoons oil in large pan and pour the chile mixture through a sieve into the hot pan, it is important that all the pieces of chile skin are blended or removed so the sauce will be smooth. Reduce the heat and let it simmer for 8 minutes.
• While frying the chile mixture, blend all the roasted vegetables and roasted spices with enough water to puree. Add this mixture to the frying chile paste, let it simmer for about 20 minutes or until it is reduced. Add reserved chicken broth and simmer for 5 minutes. Dilute masa harina in 1 cup water and add to mixture. Let it cook 10 minutes, check for salt. Add the cooked chicken, peeled and sliced chayote and green beans and cook until heated through. Add hoja santa or cilantro.
• For the rajas de chile: Make a small slit in each of the chiles, fry them in hot oil, until all sides are blistered. Remove from oil. Let them cool down and remove the skin, discard it along with seed and stems, tear in pieces, and place the strips in a serving bowl, quarter the pearl onions, and add to the chiles along with lime juice, oregano, and salt.
• Serve with white rice and hot tortillas along with the rajas de chile.

Steps:

• 1. Prepare the beans and reserve. Put the chicken into a large saucepan. Add the broth, 1 cup of water, half of the onion, half of the garlic, the carrot, and the crushed red pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, until tender, 30 to 35 minutes. Remove the chicken pieces to a bowl and cover to keep moist. Pour the cooked broth through a strainer into a bowl and reserve for the sauce. Discard the debris. 2. In a blender or food processor, blend the tomatillos, jalapeños, cumin, allspice, cloves, the remaining half of the onion, and the remaining garlic. Add 1 cup of the chicken broth, and blend until smooth. 3. In a large saucepan, heat the oil until it shimmers. Slowly pour in the tomatillo mixture (so it won't splatter), and cook, stirring frequently, 5 minutes. 4. In the same blender jar, blend the parsley, epazote, hoja santa, masa, salt, pepper, and sugar with 1/2 cup of the cooked chicken broth. Purée the mixture until smooth, and pour into the pan with the sauce. Cook over low heat, stirring frequently to prevent sticking, 20 minutes. Add the cooked chicken and the white beans. Simmer, partially covered, 10 to 15 minutes to heat through and blend flavors. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.