Mexico GP 2018: Pollo en Mole Verde

Sometimes I find, the food is more exciting than the F1 races. At those times I think, maybe this blog should just be food from around the world. A-Z cooking, International Cuisine, something clever to do with how each region makes pot pies… I don’t know. But then, then there are races like Mexico. Can’t tear your eyes away, did Max really just make that pass? what happened to Sainz?? oh, no, that isn’t Checo is it??? This is why we watch Formula 1. It is turning into a cracking end of the season, even with the Driver’s championship tied up and the Constructor’s about to be, there is still some awesome fighting spirit left in all the drivers and teams.

For the Mexico race we made Chicken with Mole Verde Sauce, Mexican Rice, Asparagus, and for dessert Mexican Chocolate Pot de Creme. The Mole Verde sauce was the star of this meal. We all determined that we would eat just about anything if it came in this sauce. Rich, vibrant, creamy, savory, so good.

Chicken with Mole Verde Sauce

Adapted from Saveur

For the Chicken

1 (3–4-lb.) whole chicken, cut into 8 pieces
1⁄2 cup chopped cilantro stems
2 tbsp. kosher salt
1 tsp. whole black peppercorns
2 cloves garlic
1 large yellow onion, chopped
1 bay leaf

For the Mole Verde

8 oz. tomatillos, peeled and chopped
2 jalapeños, stemmed and chopped
1⁄2 cup cilantro leaves
2 tsp. kosher salt, plus more to taste
2 cloves garlic, chopped
2 (8-inch) flour or combination corn and flour tortillas, toasted
1 cup chicken stock or water
3 tbsp. canola oil

1. Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and enough water to cover the chicken, in a large dutch oven or 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered, until chicken is tender, about 30 minutes.

2. Meanwhile, prep sauce ingredients. Heat tomatillos and jalapeños in a large saucepan over medium heat and cook, stirring occasionally, until thick and slightly darkened, about 10 minutes.

3. Transfer to a blender with cilantro, salt, garlic, toasted tortillas, and 1 cup water or chicken stock; puree.

4. Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes.

5. Remove chicken from saucepan and strain liquid through a fine strainer; reserve 3 cups, and save remaining liquid for another use (such as Mexican Rice). Set chicken and liquid aside.

6. Whisk in to the cooked tomatillo sauce the reserved cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.

7. Add chicken pieces and cook until heated through, about 10 minutes.