Mole Amarillo has great flavor
This week, we are preparing a very different mole that most people don't know about: Mole Amarillo, or yellow mole with chicken. Some of the traditional mole ingredients are not easily found in our area, so I have made a few substitutions in this recipe.
5 tablespoons vegetable oil
About 2 pounds boneless, skinless chicken
1 cup chopped onion
1 teaspoon chopped garlic
1 cup chopped yellow tomato (can easily be found at a farmers market)
1 cup chopped tomatillo
1 cup chopped yellow bell pepper
1⁄2 cup roasted peanuts
Pinch of cumin
Pinch of allspice
Pinch of ground cloves
1⁄2 cup masa flour
A few epazote leaves (Mexican markets carry them)
3 hoja santa leaves (Mexican markets carry them)
2 cups chicken broth
Salt and pepper, to taste
Putting it together
Add the oil to a large pot over medium heat. Brown the chicken in the hot oil until golden on all sides. Remove chicken from pot and set aside. Add the onion to the pot and cook for about three minutes. Add the garlic, tomato, tomatillo, bell pepper and peanuts and cook for about five minutes. Add the spices and the masa flour and cook for about one minute. Add the epazote and hoja santa along with the chicken broth and turn the heat to low. Cook for about one hour, stirring every few minutes to prevent sticking.
Carefully add the cooked sauce to a blender and process until smooth. Return the sauce to the pot and add the chicken; cook for about 20 more minutes to finish cooking the chicken. Adjust the seasoning as needed by adding salt and pepper to taste. When the chicken is cooked through and the sauce is thickened, serve over rice with plenty of warm tortillas and enjoy.