- elisha Jun 7, 2005 06:47 AM
had this caribian dish with sweet black sauce. been trying to duplicate it for years. someone said the sauce was mostly cooked down dark beer. but I've never gotten it just right by guessing. anyone know a recipe?
Pollo En Mole Negro
3 small dried pasilla chilies
3 small dried mulato chilies
1 1/2 cups boiling water
1/4 cup sesame seeds
3 whole cloves
1 1 inch piece cinnamon stick
1/8 teaspoon whole coriander seed
1/8 teaspoon whole anise seed
1/4 cup lard or oil
1/4 cup whole unblanched almonds
1/4 cup raisins
6 whole chicken legs, thighs attached; (about 3 LBS.
)1/4 teaspoon salt
2 cloves garlic
1/2 cup chopped white onion
1 tablespoon tomato paste
1 1/2 ounces Mexican chocolate; coarsely chopped
No substitutes please
1 cup chicken stock
fresh coriander sprigs
salt and pepper to taste
Toast, seed, devein and rinse the chilies. (They are available in most Mexican markets.) Place in a medium bowl with boiling water and let stand 1 hour. Toast sesame seeds in a dry skillet over medium heat, stirring constantly until golden, about 2 minutes. Remove. Combine cloves, cinnamon stick, coriander seeds and anise seeds in the skillet. Toast over medium heat, stirring constantly until they start to change color and become fragrant, about 20-30 seconds. Remove. Heat lard or oil in a 12" skillet until hot. Add almonds and cook, stirring constantly, until brown, 2-3 minutes. Remove with slotted spoon and drain. Add raisins and cook and stir until puffed, about 30 seconds. Remove with slotted spoon. Sprinkle well cleaned chicken with salt. Cook in the same lard over medium heat until brown about 5 minutes. Remove to a place. Remove all be 2 TBS of the lard. Process raisins in a blender until finely ground. Coarsely chop almonds and add to blender and process to a fine grind. Add onion and garlic and reblend to fine. Process 2 TBS sesame seeds with on/off pulses in an electric spice grinder to a fine powder and add to the blender. Add chilies, 1/3 cup of the soaking water and the tomato paste to the blender and process until smooth. If mixture is too thick add, 1 tsp. at a time, more of the soaking water to free the blender blades. Heat lard or oil in the skillet until hot. Reduce heat to medium and cook the chile mixture, stirring constantly for 5 minutes. Add the Mexican chocolate and cook and stir until chocolate is melted, about 2 minutes. Gradually stir in stock and cook, stirring often, for 5 minutes. Add Chicken to skillet and simmer, covered, turning occasionally, until tender, about 0 minutes. Place chicken on a serving platter and top with the sauce and remaining sesame seeds. Garnish with tomato wedges and coriander. Serve with my Mexican rice recipe (authentic also) and enjoy.
Posted to the BBQ List by "Bob Norton" on Sep 26, 1998. - - - - - - - - - - - - - - - - - -
Yield: 6 servings
This is interesting. Could be a number of things. If caribbean and Mexican (eastern Yucatan is considered on the caribbean), possibly something like the mole recipe below. If not Mexican, then certainly would not have mole, not used on the islands, as far as I know. It could just be a generic term, not a specific recipe "black chicken"--a chicken patted down with spices then grilled. In Cuba, could be a chicken obtained on the black market.
If it in fact had beer and was sweet, this almost-a-recipe might work:
Flatten a whole chicken skin on (break parts, but keep it together). Put in a deep cooking dish with salt, pepper, oregano, ground red chili, and beer to cover. Refrigerate overnight. Preheat oven at a high temperature. Sprinkle a number of tablespoons of brown sugar (IN SPANISH "AZUCAR NEGRA," HENCE THE "POLLO NEGRO" NAME) along with a number of tablespoons vinegar. Cook on the high heat for 20 minutes, then lower heat and slow cook until done. Accompany with cut up potatoes that have been boiled, then sauteed in garlic and paprika (papas al pimenton). Recipe from www.enplenitud.com, an Argentine website.