"Harriet Neal" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Just wanted to let you know that I made the dish using the La Cosena
bottled mole sauce. I had a package of chicken thighs in the freezer. I
used about 2 1/2 cups of beef base instead of chicken base, and didn't add
any more stuff to the pot. I let it simmer on low for about 1 hour. The
sauce, on the first tasting was "floury." By Sunday evening, this had
disapated and more of the other flavors came thru. I'll probably make
this again, but will mix up the sauce with the beef base at least 24 hours
before I add the meat.
Harriet & critters (J J the world famous jack russell terrior who is on
the window sill taking in the sun; P K the lady manx who rules the house
and is somewhere else at the moment.
What I usually do with the jarred sauces like that is mix one part sauce to
3 parts water or chicken stock. Usually I poach the chicken and use that
water....
Then, depending on my mood, I add extra ingredients. I've been known to add
sugar (or honey), salt, chocolate, and a variety of spices. If you Google
for mole recipes, you'll see the ingredients that go into a traditional
mole, and just pick and choose from there. I cook the sauce until it's all
smooth and bubbly. Then I put the chicken in an ovenproof casserole or pot,
dump the sauce on top, make sure it's all coated, cover it and pop it in the
oven until the chicken is really tender.
The recipe on the jar, IRC, is that you cook the chicken until it's tender,
then shred it, and cook the shredded chicken in the prepared sauce. But we
like the chicken in pieces on the bone.
I usually buy the Dona Maria brand. Interesting thing is that the jars are
all different. They're pretty much all the same size and shape, but the
patterns in the glass are different every time I buy the sauce.
Donna
