Chicken Mole Amarillo
Ingredients
- 800 gChicken thigh (in pieces)
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 40 gCorn flour (for thickening)
- 3 tbspSunflower oil
- 2 pcHot chili pepper (deseeded)
- 1 tspCumin seeds
- 2 pcClove
- 5 pcBlack peppercorns
- 1 pinchGray sea salt
- 4 pcChilhuacle Amarillo Chili (seeded and rehydrated)
- 4 pcTomatillos (quartered)
- 2 pcHoja Santa (whole)
Method
A smooth, saffron-yellow sauce that generously coats tender chicken. You can feel the heat of toasted chilies and the sweetness of the corn flour that binds everything together.
- 1
In a large skillet, heat the sunflower oil. Sear the chicken pieces skin-side down until golden brown and the fat begins to render. Set the meat aside.
- 2
In the same fat, sauté the sliced onion and minced garlic. Add the cumin, cloves, pepper, and chilhuacle amarillo peppers. When fragrant, add the tomatoes, tomatillos, and remaining peppers. Simmer until the liquid has evaporated.
- 3
Blend the aromatic base with a little water until smooth. Return to the skillet with the chicken. Dissolve the corn flour in a little cold water and pour into the sauce. Add the hoja santa leaves and simmer over low heat.
- 4
The sauce should coat the back of a spoon and have a satiny sheen. Adjust seasoning with grey sea salt. The chicken should easily pull away from the bone.
Frequently asked questions
How do you get this dish right?
- Dry toast your spices before adding them to release all the essential oils.
- Corn flour must be dissolved in cold water to avoid lumps when thickening.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The sauce thickens as it cools; loosen it with a little water when reheating.
