PATI'S MEXICAN TABLE

June 4, 2011 11:30 AM
Amarillito Mole with Chicken
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: amarillito , chicken , chochoyotes , cinnamon , dumplings , EP110 , Food , Mexican , mole , recipe
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AMARALLITO MOLE WITH CHICKEN
Mole Amarillito con Pollo
Serves 6 to 8

INGREDIENTS
2 ancho chiles, stemmed and seeded
2 guajillo chiles, stemmed and seeded
1 lb or about 8 to 10 tomatillos, husked and rinsed
1 Roma tomato
4 garlic cloves
2 whole cloves
1 tsp ground cinnamon
1 tsp oregano
2 tsp kosher or sea salt, or to taste
1/4 tsp black pepper, ground
3 tbsp vegetable oil
8 chicken pieces, with skin and bones
1/4 cup white onion, chopped
5 cups chicken broth
3 medium fresh hoja santaor 5 dried, optional
Cinnamon Masa Dumplings, optional (recipe in same episode!)

TO PREPARE
On an already hot comal or dry skillet set over medium heat, toast the chiles for about 10 to 15 seconds per side. They will become more pliable and release their aroma. Remove the chiles from the pan and place them in a cooking pot along with the tomatillos, tomato and garlic cloves. Cover with water and bring to a boil over medium-high heat, and simmer for 10 minutes, until they are soft and cooked. Transfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.

In a large skillet, heat 3 tablespoons of oil over medium-high heat. Gently add the chicken pieces skin side down first, and brown on each side for 3 to 4 minutes. Incorporate the onion and cook 2 to 3 minutes, until soft and translucent. Pour the reserved pureed sauce on top, add the hojas santas if using, and cook until it has seasoned and thickened, about 8 to 10 minutes.

Add the chicken stock, bring to a simmer and keep at a steady simmer on medium heat for about 15 to 20 minutes. Reduce the heat to medium-low, add the masa dumplings one by one to the pan. Cook for another 12 to 15 minutes, or until the dumplings are cooked and the mole thickens enough to coat the back of a wooden spoon.

Comments

I made this tonight was REALLY good - now I think I want to cook Mexican all the time...

Craig | July 3, 2011 7:21 PM

what is hoja santa? I went to a Mexican supermarket and no one there knew what it was either.

Required | August 31, 2011 3:35 PM

Hoja Santa is a plant commonly used in Mexico. It is also known as Root Beer plant here in the U.S. I am from San Antonio where it grows wild downtown on the Riverwalk.

Mary Ann Canedy replied to comment from Required | September 3, 2011 3:59 PM

I had chicken mole only once before and it was, to be frank, disgusting. After watching the cinnamon episode, I was thinking, "this actually looks good." So I decided to give it a try, and boy, was it delicious, even without the hoja santa (I couldn't find it)! I think the next time I make this, I'm going to double the recipe and maybe attempt to make tamales or enchiladas with the left overs. This recipe is definitely a keeper :)

meepzor | December 10, 2011 12:03 AM

So glad you gave mole another try and loved this recipe! :)

Pati Jinich replied to comment from meepzor | December 16, 2011 1:08 PM

Hi Pati,
Do you add all the water to the blender or do you just add the tomatoes, garlic and chili's? Also, I purchased ground Ancho powder, can I use that instead of the dried pepper?

Thank you,
Jeanne

Jeanne | December 24, 2011 11:12 AM

Hola Jeanne, Thank you for your questions! Just add the ingredients without the water because the tomatillos are really juicy and will provide plenty of liquid for the sauce. The dried peppers will have a different flavor than the ground ancho powder because the powder is really concentrated. I would recommend to use the dried pepper over the powder, but if you are unable to find the peppers, I would recommend 1 1/2 teaspoons ancho powder. If you use the powder, add 1/2 teaspoon at a time and add more to your liking. Hope you enjoy!

Pati Jinich replied to comment from Jeanne | January 17, 2012 4:16 PM

Your Cinnamon Episode was the first time I had ever seen your show & since watching it, I have alrady made this recipe twice and it is AMAZING! The mole has such a wonderful flavor! Needless to say I now DVR your show. Gracias!

Teresa | April 3, 2012 11:18 PM

I made this with some veggie meat and stock instead of chicken and it was awesome!

Mike the Veg*n | June 17, 2012 9:28 PM

Great Mike!

Pati Jinich replied to comment from Mike the Veg*n | June 18, 2012 12:01 PM

Pati my boyfriend of 4 years has never liked mole no matter how I make it for him!!!We saw this episode and he asked me to make it for him so thank you I will try it and hopefully he will like it because mole is my favorite!!! I will keep you posted. Again Thank you! Horchata and Marranitos are his favorite so if i make them as a meal I 'am sure he will like. Juarez,MX is a hop skip and a jump so I can get the CANELA and Piloncillo with no problem.:)

LIZ | July 24, 2012 1:55 AM

While watching the cinnamon episode, I was intrigued by this non-chocolate mole (by the way, I LOVE your poblano mole recipe). I observed that the Hoja Santa leaves you had in your hand were dried and rather small (fist size) compared to the fresh Hoja Santa I purchased at a local mercado which were about 12 inches by 7 inches. Would I use one (1) of these rather large leaves rather than the "3 medium" leaves found in the recipe?

Thanks.

P.S. I am pleased to learn that you will have a second season of Pati's Mexican Table. I've learned and made so many of your very fine recipes.

Richard | July 29, 2012 7:07 PM

I hope you and your boyfriend love the Amarillito Mole Liz! Let me know what you all think

Pati Jinich replied to comment from LIZ | August 12, 2012 9:24 PM

Hola Pati

Thank you very much for all the recipes I've used several and they all turn out great. This one specially reminds me my Grandmother, she was from Oaxaca and she used to cook delicious. She is still my inspiration to continue cooking.

Tendras la receta del Mole Negro Oaxaqueno que nos la puedas compartir?

Gracias de nuevo,

Daniel | December 11, 2012 6:01 PM