Name: Mole Manchamanteles with Chicken
Prep time: 60 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 8 ancho chiles, clean; 1 tablespoon vinegar; salt; 1/2 onions; 2 cloves garlic; 2 tablespoons almonds, peeled and fried; 2 pieces of bread, sliced and toasted; 5 tomatoes; 3 tablespoons vegetable oil; 8 pieces chicken, (leg and thigh), cooked; 4 cups chicken broth, (from cooking); 1 tablespoon white vinegar; 1 tablespoon brown sugar; 1 plantain, sliced and fried; 2 pears, chopped into medium cubes; 1/2 golden ripe pineapples, peeled and chopped; salt; plantain, fried, for decoration; onion, in slices, for decoration; fresh cilantro, for decoration

Preparation

30 mins

Low

Soak the chiles in warm water with vinegar and salt for 10 minutes, until they are soft. Grind the chiles with the onion, garlic, peanuts, tomato, and bread for 5 minutes. Fry the sauce with the oil for 3 minutes, add the chicken broth and cook for 10 minutes. Add the sugar, vinegar, banana slices, pear, and pineapple; add salt and cook for 5 minutes. Add the chicken to the mole and cook for 5 more minutes.