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the appetizer:

Modern Batch Cookery by The Culinary Institute of America includes volume recipes like Shrimp Escabeche; Lobster Risotto; and Chicken Mole Poblano.

Cookbook

Chicken Mole Poblano

 

Chicken Mole Poblano

Makes 50 portions

 
Chicken Mole Poblano Ingredients
Ingredient US Metric
Chicken supreme portions (about 8 oz/225 g each) 50 each 50 each
Kosher salt, plus additional as needed 2 tbsp 30 ml
Olive oil 1-1/2 cups 360 ml
Mole Sauce
Onions, fine dice 1 lb 8 oz 680 g
Green peppers, fine dice 3 lb 4 oz 1.5 kg
Jalapeños, minced 3 oz 85 g
Almonds, blanched, chopped 1-1/4 lb 570 g
Garlic, minced 2 tbsp 30 ml
Chili Powder (page 131) 12 oz 340 g
Thyme, minced 1/2 oz 15 g
Ground cinnamon 3 tbsp 45 ml
Tomatoes, peeled, seeded, chopped 4 1b 12 oz 2.15 kg
Chicken Stock (page 83) 3-1/4 qt 3 l
Mexican chocolate, chopped 1 lb 10 oz 740 g
Kosher salt, plus additional as needed 2 oz 60 g
Ground black pepper, plus additional as needed 1 tbsp 15 ml
Sesame seeds, toasted 1 cup 240 ml

1. Season the chicken with salt.

2. Heat the oil in a ronde au over medium-high heat, add the chicken supremes, and brown on both sides. Remove the chicken and keep warm.

3. To prepare the mole poblano, add the onions to the pan and saute until browned, 6 to 8 minutes. Add the green peppers, jalapeños, almonds, and garlic. Sauté until the peppers are tender, 6 to 8 minutes.

4. Add the chili powder, thyme, and cinnamon. Saute, stirring frequently, until aromatic, 2 to 3 minutes.

5. Add the tomatoes and stock. Bring to a simmer and return the chicken to the pan.

6. Transfer the pan to a 325 degrees F/165 degrees C oven, cover, and braise for 25 minutes.

7. Remove the chicken from the pan and set aside. Return the pan to the stovetop. Heat the sauce over low heat and stir in the chocolate until melted. Taste and then season with salt and pepper. Add the chicken to the sauce and simmer gently for 2 to 3 minutes.

8. The chicken is ready to serve now or it may be held warm. Serve the chicken on heated plates, topped with 2 fl oz/60 ml sauce and a sprinkling of sesame seeds (scant 1/2 tsp/3 ml) before serving.

 
  • from:
    Modern Batch Cookery
  • by The Culinary Institute of America
  • Wiley 2011
  • Hardcover; 448 pages; $65.00 US
  • ISBN-10: 047029048X
  • ISBN-13: 978-0470290484
  • Reprinted by permission.

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This page created May 2011


 


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