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Yields8 Servings
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 5 lbs Boneless Skinless Chicken Thigh, or chicken breasts
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 large Bay Leaf
 4 cups Chicken Stock
 2 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil, or chipotle evoo or harissa evoo
 2 large Yellow Onion, sliced
 ½ cup Blanched Slivered Almonds
 ½ cup Roasted Pumpkin Seeds, hulled
 6 cloves Garlic
 3 tsp Cumin Seed
 1 tsp Ground Cinnamon
 3 tsp Whole Coriander Seeds
 3 oz Dried Pasilla Chile Pepper, stemmed, seeded, cut with scissors into 1 inch pieces
 2 oz Dried Negro Chiles, stemmed, seeded, cut with scissors into 1 inch pieces
 ½ cup VSOP Dark Chocolate Aged Dark Balsamic Vinegar
 2 tsp Dried Oregano
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 2 packages Corn Tortilla, warmed
 1 bunch Fresh Cilantro, chopped for garnish, (optional)
1

Heat the Garlic EVOO in heavy large dutch oven over medium-high heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to pot and sauté until lightly browned, about 3 minutes per side.

2

Return chicken, any juices, and the bay leaf to the pot. Add the chicken stock and bring to a simmer - cook covered until the chicken is tender, about 25 minutes.

3

Meanwhile, heat the Baklouti EVOO in heavy large saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown - about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.

4

Add the caramelized onion and dried chile mixture to the pot with the chicken and stock. Add the Dark Chocolate balsamic and oregano to pot. Stir to incorporate and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes.

5

Remove the chicken from the pot to a large bowl. It will be just about falling apart so don't worry if you leave a few bits and pieces in the sauce. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce, gently stir to incorporate.

6

Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti EVOO for more heat. Serve sprinkled with chopped fresh cilantro, if desired. Enjoy!

Ingredients

 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 5 lbs Boneless Skinless Chicken Thigh, or chicken breasts
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 large Bay Leaf
 4 cups Chicken Stock
 2 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil, or chipotle evoo or harissa evoo
 2 large Yellow Onion, sliced
 ½ cup Blanched Slivered Almonds
 ½ cup Roasted Pumpkin Seeds, hulled
 6 cloves Garlic
 3 tsp Cumin Seed
 1 tsp Ground Cinnamon
 3 tsp Whole Coriander Seeds
 3 oz Dried Pasilla Chile Pepper, stemmed, seeded, cut with scissors into 1 inch pieces
 2 oz Dried Negro Chiles, stemmed, seeded, cut with scissors into 1 inch pieces
 ½ cup VSOP Dark Chocolate Aged Dark Balsamic Vinegar
 2 tsp Dried Oregano
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 2 packages Corn Tortilla, warmed
 1 bunch Fresh Cilantro, chopped for garnish, (optional)

Directions

1

Heat the Garlic EVOO in heavy large dutch oven over medium-high heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to pot and sauté until lightly browned, about 3 minutes per side.

2

Return chicken, any juices, and the bay leaf to the pot. Add the chicken stock and bring to a simmer - cook covered until the chicken is tender, about 25 minutes.

3

Meanwhile, heat the Baklouti EVOO in heavy large saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown - about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.

4

Add the caramelized onion and dried chile mixture to the pot with the chicken and stock. Add the Dark Chocolate balsamic and oregano to pot. Stir to incorporate and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes.

5

Remove the chicken from the pot to a large bowl. It will be just about falling apart so don't worry if you leave a few bits and pieces in the sauce. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce, gently stir to incorporate.

6

Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti EVOO for more heat. Serve sprinkled with chopped fresh cilantro, if desired. Enjoy!

Chicken Mole

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