Photograph of the finished Mole almendrado

Mexico · Gà xốt mole hạnh nhân Mole almendrado

Mole almendrado

2 hr 20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.4 lb
  • Photograph of Sliced almonds Sliced almonds 12.7 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 4.2 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Bread Bread 5.6 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.6 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Onion Onion 2
  • Photograph of Oil Oil ¾ cup
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Boil the chicken thighs with onions and salt for 35 minutes, then reserve 500 ml of the broth.
  2. 2 Roast the almonds in oil for 4 minutes until lightly golden, then remove them; burning them will ruin the whole pot of bitter sauce.
  3. 3 Roast the dried chilies for 40 seconds, then soak them in hot water for 20 minutes.
  4. 4 Fry the diced bread until golden and crispy; the bread and almonds work together to create an almendrado without chocolate.
  5. 5 Grind almonds, breadcrumbs, chili peppers, tomatoes, garlic, and cinnamon with the boiling water, then strain through a sieve.
  6. 6 Fry the sauce for 12 minutes, stirring constantly, then simmer the chicken for 25 minutes until the sauce thickens and turns golden brown.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 1: pressure cook the chicken for 12 minutes, then quickly release the pressure; the almond sauce should still be fried with the lid open to prevent burning.

Start cooking