Tender, juicy stewed chicken poached with aromatic vegetables and spices, then served over rice and generously draped in rich mole sauce. This comforting Mexican classic is perfect for family dinners and special occasions alike.
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serves 6
1 stewing chicken 4 pounds/1.8kg
1 onion studded with cloves
1 carrot cut into chunks
2 ribs celery cut into chunks
2-3 garlic cloves
10 peppercorns
1 bouquet garni
Place chicken, onion, carrot, celery, garlic, peppercorns and bouquet garni into a large pot. Add enough water to cover the chicken. On medium high heat bring the water to a low boil and immediately reduce the heat to a low. Cover and cook for 45 minutes to 1 hour
Remove the chicken from the broth to a cutting board. Let rest for 15 minutes. Cut into 6-8 pieces. Place on rice. Pour mole over the chicken and serve.
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