Black Mole with chicken

Mole Negro con Pollo
Black Mole with chicken
Mexico City

Serves 4
4    Whole boneless skinless chicken tights with legs
750ml Water
1    Bay leaf
¼    Onion, chopped
2    Garlic Cloves
1    Teaspoon salt
240ml    Vegetable oil
12    Carmelita Tortillas
2    Teaspoons sesame seeds
1    Can San Marcos Refried Black Beans

For the Sauce
3    Tablespoon corn or vegetable oil
1    Teaspoon vegetable oil
1    Jar El Sabor de Oaxaca Black Mole Paste

Put the chicken in a saucepan and cover with the water. Add the bay leaf, onion, garlic and salt. Bring to the boil and skim off any film that comes to the surface. Simmer gently for 20 minutes or until the chicken is cooked. Reserve.

While the chicken is cooking, make the Sauce. Heat a little bit of the vegetable oil in a medium saucepan. Add the mole paste and stir constantly, add some chicken stock or water and continue stirring until the paste turns into a sauce. You will need to add enough stock so the texture of the mole is similar to a double cream consistency.

Add the chicken to the sauce continue cooking for another 15minutes.

Heat the beans in a pan for 5 minutes in medium-low temperature.

Serve immediately with Mexican Rice, beans at side and corn tortillas.