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Deborah Dana

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Recipe of Mole de Pistache
Recipe

Mole de Pistache

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This rich version of the traditional mole is made with pistachio, chile poblano and lettuce leaves.
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Ingredients

6 portions
  • 300 grams pistachio, without skin, without skin and without salt
  • 3 cups Water
  • 3 cups white wine
  • 2 onions, finely chopped
  • 5 cloves garlic
  • 4 leaves lettuce
  • 6 tablespoons butter
  • 3 tablespoons oil
  • 9 chicken legs, or chicken thighs
  • to taste black pepper, to taste
  • 1 poblano pepper, peeled and seedless

Preparation

In a large saucepan, cook the white wine, onion, garlic, lettuce leaves and salt over medium heat. Add the chicken and cook for 30 minutes.
Remove the chicken from the broth and save the broth for the sauce.
In a pan over medium heat the butter and oil and brown poblano pepper, onion and pistachios.
Pour the pistachio mixture into a food processor and process with 1/2 cup of the white wine broth. Pour in a pan, cover and cook over low heat for 30 minutes.
Place the chicken in the pistachio sauce, cover and cook for 5-10 minutes. Season with salt and pepper before serving.

PRESENTATION

Serve with white rice and tortillas.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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