Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
INGREDIENTS :
For the Chicken
2 tablespoon olive oil
5 pounds chicken – boneless skinless chicken breast, chicken thighs, legs, whole chicken, combo, etcup)
3 cups chicken broth
3 cups orange juice
For the Sauce
1 tablespoon olive oil
2 medium onions – chopped
¼ cup pumpkin seeds – or pepitas, or sesame seeds
⅓ cup sliced almonds
8 cloves garlic – sliced
4 tsp cumin seeds
4 tsp coriander seeds
1 tsp whole anise seeds
4 whole cloves
5 ounces dried pasilla chiles – stem removed, seeded (optional), torn into 1-inch pieces, rinsed
1 ounce dried ancho chiles – stem removed, seeded (optional), torn into 1-inch pieces, rinsed
1 ounce dried chipotle chiles – stem removed, seeded (optional), torn into 1-inch pieces, rinsed
1 cinnamon stick
2 bay leaves
½ cup raisins
1 tsp dried marjoram
1 tsp dried thyme
2 tbsp dried oregano
2 tablespoon tomato paste
ounces dark Mexican chocolate (or just dark chocolate) – chopped
Fresh chopped cilantro
INSTRUCTIONS :
First, cook the chicken
1) Over medium-high heat, preheat a large Dutch oven or pot with a heavy bottom. Olive oil should be added to the saucepan, then swirled to coat the entire surface. Working in batches, sauté the chicken for 3–4 minutes on each side until just barely browned. Place the chicken in a big bowl. The remaining chicken breasts should be sautéed while adding more olive oil to the pan as necessary.
2)Bring the chicken and any liquids back to the Dutch oven or saucepan. Bring the orange juice and chicken stock to a boil in the kettle. Turn down the heat to low, place a tight-fitting lid on top, and simmer the chicken until it is well done. It takes about 25 minutes.
3) Put the chicken in a clean bowl and transfer it there with care. Save the broth for future use.
Then cook the sauce.
1)In another large heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the onions and cook, occasionally turning, for about 12 minutes, until they are golden brown and just beginning to caramelize. Diminish medium heat. To the pot, add the pumpkin seeds, chopped almonds, garlic, cumin, coriander, entire anise seeds, and whole cloves. Stirring constantly, sauté for 1-2 minutes or until garlic is aromaticup
2) Stir in the dry chilies after adding them to the saucepan. Sauté the chiles for about two to three minutes or until they begin to soften.
3) Grab the chicken and orange juice broth that was set aside, and then delicately add the liquid to the pot containing the onion and chilies. Put the pot away for later. In the saucepan, combine the cinnamon stick, bay leaves, raisins, marjoram, thyme, and oregano. Bring to a gentle boil, then cover and simmer. Cook for 30 to 35 minutes or until the chilies are very soft.
4)Cook for a further one to two minutes after adding the tomato paste. Get rid of the heat. The chocolate is added. 10 minutes of sauce cooling will help the chocolate melt.
5)Transfer the sauce mixture to a blender in stages, and then purée until smooth. Do not overfill. Add the mixture to the pot you set aside. Continue processing the sauce until it is all gone. To taste, add salt and pepper to the dish.
6) Finally, combine everything.
7) About half of the sauce mixture should be combined with the cooked chicken after it has been shredded. If
necessary, increase the sauce. Keep the leftover sauce for later use.
8)Warm tortillas or rice are recommended, along with fresh cilantro and pumpkin seeds on top.
NUTRITIONAL INFORMATION
Calories: 491kcal | Carbohydrates: 29g | Protein: 53g | Fat: 18g Cholesterol: 145mg | Sodium: 561mg | Potassium: 1414mg | Fiber: 5g | Sugar: 13g |Calcium: 85mg | Iron: 4.2mg
