Ingredients
4 tbsp olive oil
2 cloves garlic, minced
1 serving-pieces of chicken for 6 per, sons
1 onion, chopped
1 green pepper, chopped
3 slices canned pimento, chopped
2 large tomatoes, peeled, seeded, and, chopped
2 tbsp chili powder (or to taste)
2 1/2 cup chicken broth
1/4 cup slivered almonds
1/4 cup raisins
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 grated rind of 1 orange
2 squares bitter chocolate, chopped
1/4 cup light rum
Directions
In casserole, heat oil and cook garlic for a few moments to flavour
oil; add chicken and brown. Remove chicken. In remaining fat, cook
onion, green pepper, pimento, and tomato over gentle heat for 10
minutes. To onion mixture, add chili powder, blending well. Add
broth, almonds, raisins, seasonings, and rind; simmer, covered, 30
minutes longer. Add chocolate, stirring until melted. Replace
chicken, spooning sauce over. Bake, covered, at 350 degrees for 1
hour, or until chicken is tender. Warm rum, ignite it, and pour over
contents of casserole; allow to stand for a few minutes.
Servings: 6 servings
Pollo En Chocolate Sauce (Chicken Mole) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chocolate; Dessert; Mexican; Poultry
The History of Recipes
Recipes as an idea can be found way back into distant history, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. In practice though, generally, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main course and afters, a very modern way of dining. This early Roman chef describes how the cooks of Roman times used many herbs and spices, including some familiar names like bay, mint and asafoetida. Moving our culinary historical trip onwards, there were a couple of books from the fourteenth century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the spicy food that we all know today, but instead descriptions of the types of food eaten by the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including coriander, basil and rosemary. These new culinary innovations led to a torrent in cookery books, the majority of which are kept safe in academic collections. When we get to the 20th century, cookery publications were starting to become popular due to better eduction, more leisure time and having more money to spend. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Pollo En Chocolate Sauce (Chicken Mole) recipe.
