Serious Eats: Recipes

Dinner Tonight: Chicken Breasts in Ginger Mole (Mole de Jengibre con Pechugas de Pollo)

While many Mexican mole preparations require 30-odd ingredients and a three-hour simmer, not all do. In fact, if you're quick and well organized this ginger mole from Priscila Satkoff's The ¡Salpicón! Cookbook can be whipped up in a reasonable 45 minutes. (Of course, you could just take your time and get it done in an hour.) Best part? Thanks to the roasted chiles and blackened tomatoes, it'll taste like you slaved for hours.

Instead of stewing the chicken pieces, the breasts are pounded thin and then sautéed quickly until golden brown. They're a perfect match for the lively mole, which is so loaded with ginger that it doesn't quite taste right on its own. But when combined with the meat, it somehow all melds together to create a cohesive dish. I served this with rice, but warm corn tortillas would also pair well.

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