Arthur
Wonderful Chicken Mole that can be slow cooked over a Char-Broil grill that has the texture and flavors of Mexico.
Ingredients
- 4 chicken quarters
- 1 jar of Doña Maria mole (pronounced MO-lay)
- 4 cups of chicken broth
- Salt and pepper
- Sesame seeds
- Corn tortillas
Instructions
- Pour the chicken broth into a sauce pan and bring it to a boil.
- Empty the jar of mole paste into an 11.75?x9.5?x2.5? disposable foil pan.
- Pour the hot broth over the paste to dissolve it.
- Help the paste dissolve by working it with a fork or spoon. Don?t worry if not all of it dissolves, it will during the cooking process.
- Set up the grill for indirect heat.
- Season the chicken with salt and pepper.
- Add a chunk or two of hard wood (I used red oak) to the charcoal and directly grill the chicken over the coals for a few minutes until you get some grill marks.
- The chicken will not be thoroughly cooked on the inside.
- Place the foil pan filled with the mole sauce opposite of the charcoal coals.
- Submerge the chicken in the mole sauce.
- Close the lid & manage the cooking chamber temperature to 350F - 400F degrees.
- Rotate and flip the chicken every 15 minutes.
- Chicken is done after 1.5 hours or when it reaches internal temperature of 165F degrees
- Notes:
- Sauce consistency is up to you. Add more chicken broth or water if the sauce gets too thick.
- *You may also use regular oak, mesquite, hickory, or any fruit woods for this recipe.>
- Optional: Serve chicken with rice, pour the mole sauce over everything. Top the chicken with sesame seeds and make some corn tortillas while the grill is still hot.