Mole

When Eric was born Panchita can to baby sit for me from Mexico.  A friend gave me a small rooster which we killed and made some mole.  Everyone came over for dinner to eat Panchita’s famous  rooster mole.  Since the bird was small we made a lot of the mole sauce to compensate for the meat, we doubled the recipe.  Everyone that went still remembers this meal.

1 whole fryer cut-up

1 head garlic

1 small &  1 chopped large onion

2 tbs oil or lard

1 jar Dona Maria mole

1 large bell pepper cut in strips remove seeds

½ cup brown sugar – a little more or a little less depends on person’s taste

2 tsp. Freshly grounded cinnamon

1/3 cup creamy peanut butter

½ circle of La Buelita chocolate grated

½ cup coke cola

salt to taste

In a large pot add sufficient water to cover cut-up chicken (you can use turkey instead), add clean garlic cloves, add chopped small onion & salt to taste.  Boil until the meat is cook but not over cook.  In a large skillet or wok like skillet add oil, when hot add chopped onions & green pepper sauté till a bit tender.  Add mole paste dding a little of the chicken broth mixing well, keep mixing & adding broth until all the mole paste is in the constancy of gravy.  Add brown sugar, cinnamon, peanut butter, grated chocolate, coke and cook garlic cloves from the broth, mix well.  Taste and add salt or any of the condiments if needed or to your tas! te.  It should taste hot & sweet at the same time. Cook until gravy thickness to your liking.