Mole can be time consuming..but the best way to make this is in a slow cooker so that all the flavors meld together.  I like to stir in corn at the last minute but that isn’t totally required.

Don’t let this dish intimidate you.  It is a little non-traditional because I found, quite by accident, that I like it better made with dates than raisins.

Ready?  Put the Mexican music on the AM dial and let’s go…

Chicken Mole Stew

Mole:

1 tablespoon chile infused oil or olive oil

2 cups orange juice

2 lbs diced onions

1/2 cup pumpkin seeds

6 garlic cloves, chopped

3 cups chicken broth

3 tablespoons of cumin

1 teaspoon of dried  chipotle granules or to taste

1/3 cup pitted dates

1/4 cup bittersweet chocolate, chopped

1 tablespoon cinnamon

2 tablespoons brown sugar or agave

1/4 cup red wine

Saute onion, garlic, and pumpkin seeds in oil until onion is transparent.  Stir in remaining ingredients except for wine.  SImmer for 20 minutes.

Place in a blender, a little at a time and blend until smooth.  Stir in wine.  Taste and adjust seasoning.

Chicken:

Cut 4 lbs of chicken breast into chunks.  You can also use thighs or whatever you like.  Brown quickly in oil.

Stew:

Add chicken and mole sauce to a slow cooker.  Cook on low for 8 to 10 hours.  Stir in corn in the last hour if desired.  Serve with rice, tortillas, and salad.

Serves 8

image:marye audet

Post from: Baking Delights

I am always looking for ways to fit it in in another dish.

I fell in love with risotto the last time I made it and my brain has been feeding me thousands of ideas for flavoring them.  The other day I was really hungry for something…warm, comforting, creamy…

This risotto is vegetarian, I made it as a side dish but this would be fantastic with grilled chicken breast added to it.  I finished the dish with a few tablespoons of cream just before serving to give it a little more creaminess and flavor.  This was addictive.

Mexican Risotto

• 2 tablespoons olive oil
• 2 cloves garlic, peeled and chopped
• 2 onions, peeled and chopped
• 3 tablespoons dried cumin powder
• 1 teaspoon dried chipotle granules, or 1/2 teaspoon of powder
  
• 3 cups of rice
• 1/4 cup heavy cream
• 1 cup grated Monterey Jack cheese

Heat the chicken stock to a simmer.  Keep warm.

Heat olive oil in a heavy pan.  Add onion, garlic, and chipotle granules.

Cook stirring until onion starts to soften but do not let it brown.  Add the rice.

Continue to cook and stir until rice begins to color.  Stir in the cumin, salt, and pepper.

Add about a fourth cup of the hot stock and stir it into the rice until it is absorbed.  Continue adding stock and stirring it in to the rice about 1/4 cup at a time.  Be sure that the stock is absorbed before stirring in the next batch.

Continue adding the broth until the rice is tender and creamy.  If the broth is gone before the rice is tender use boiling water in the same way.

When the rice is tender pour in the cream and stir in the cheese.  Cover and allow to rest, covered, for five minutes.

Taste, adjust seasoning, and serve topped with grated cheese, a dollop of sour cream, and green onion.

serves 8

images:marye audet

Post from: Baking Delights

Well Marc came home and talked sternly to the computer and of course it is up and running again.

I thought perhaps I had better post some savory foods since I have been on such a dessert kick lately.  This recipe is a big comfort food for me. It is very versatile, inexpensive and filling. Best of all it just tastes good. The hard thing was actually writing hte recipe for it because I just put in what I have and don’t bother to measure much.  This freezes well, stores for a week in the fridge if you need it to (AS IF) and you can adjust the ingredients as you like. This recipe makes a 13″ x 9″ casserole dish, 8-10 servings at our house, probably 12-16 at someone else’s house.  If you don’t need that much you can even freeze it in single serving freezer containers for a quick  meal for one, or if you do once a month cooking this does freeze well.

Tamale Pie

6 cups cooked pinto beans

1 16 oz package frozen corn kernels

1 onion chopped

1 bell pepper chopped

1 clove garlic chopped fine

1 jalapeno chopped fine

oil for saute-ing

1 bunch fresh cilantro chopped

1 large can diced tomatoes.

1 tsp cumin

1 tbs chili powder

salt to taste

2 c grated colby jack cheese

For the topping:

1 1/2 white corn meal

1/4  c flour

1  tsp baking soda

1 tsp salt

2 c buttermilk

2 tbs oil or  melted butter

1 egg

Preheat oven to 375.

Saute bell pepper, onion, garlic, and jalapeno until tender.  Remove from heat and add corn kernels, pinto beans, chopped cilantro,canned tomatoes and seasoning. If mixture seems very dry add a little tomato juice or water. Spread in 13×9 pan. Top with cheese.

Mix cornmeal, flour, baking soda and salt in a bowl.  Stir together beaten egg,  melted butter, and butter milk.  You can also add 1 can of chiles at this point if you like. Stir the cornmeal mixture into the egg mixture, beating until smooth.  Pour over top of cheese layer and bake for 30-40 minutes, or until cornbread tests done and  bean mixture is heated through.

You can add other vegetables to this. It is always fantastic.

Post from: Baking Delights