6 skinless chicken legs boiled with 1 tsp salt. boil until cooked through approximately 20 to 30 minutes (remove foam that formed on top)
sauce:
5 New Mexico chili pods washed and seeds removed
1/2 onion
2 garlic cloves
6 chili de arbol (don't remove seeds) just rinse.
plus 1 cup of water from boiled chicken for blender. 1/2 cup water to clean blender cup.
2 tbsp melted butter
2 tbsp all purpose flour (to thicken sauce)
spices:
1 tsp cumin
1 tsp salt
1 tsp oregano
1 tsp chicken bouillon
add 1 cup more cup of water from boiled chicken to chili mixture before adding chicken.
boil chili pods, onion, garlic and arbol peppers for 15 minutes until soft. Let cool a little before blending.
put above items in blender with 1 cup of red water blend and strain. I added 1/2 cup of red water in the blender to remove anything left in blender cup and added it to the chili sauce.
in a pan add 2 tbsp of butter until melted, add 2 tbsp all purpose flour. stir for 2 min. add red sauce a little at a time, stirring constantly. add spices and 1 cup of water from boiled chicken. add chicken to red sauce. serve with Spanish rice and beans. Yummo!!!!!!!
**I used a total of 2 1/2 cups of liquid for this mole**
15 окт 2024
