This almond mole recipe is easy and delicious, as it doesn't have too many ingredients and many of them are at hand. Prepare it for these national holidays and serve with traditional Mexican rice.
In a pot with water, cook the chicken along with the onion and garlic until cooked, about 30 minutes. Set aside.
Fry the chiles over very low heat in a clay pot with oil. Set aside.
In the same pot, sauté the garlic, onion, tomato, almonds, and raisins over low heat. Give each ingredient time, around 5 to 10 minutes each, making sure they don't burn.
On the other hand, in a skillet over low heat, toast the cinnamon, cumin, clove, pepper, and sesame seeds.
Blend the chiles with the almond mixture, the spices, and a little broth until a paste is obtained.
Fry the pasta in the same clay pot with a little oil and gradually add the broth throughout the cooking process.
Cook for one hour or until the fat is released. Add the chicken breasts, sugar, and salt and cook for an additional 10 to 20 minutes.
Serve the chicken breasts with the almond mole and garnish with toasted sesame seeds. Accompany with Mexican rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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