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Chicken Mole with skin or w/o?

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Hi I am about to start on the Rick Bayless recipe for the black mole. I am unsure as to whether to leave the skin on the chicken or not. I am tending toward removing it. Any ideas? Also I need to finish it (cooking the chicken part) in the oven as I don't have a dutch oven large enough to accommodate all the chicken (doubling recipe). Any thoughts on that? I thought 350 oven, start with legs and thighs as he recommends then add breasts, maybe 30-45 minutes, checking for doneness along the way. Maybe covered loosely with aluminum foil?

Any advice would be greatly appreciated.
L

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  1. I remove the skin. Even though a little extra chicken fat is OK, soggy chicken skin adds nothing positive to the finished product, and inhibits the absorption of the flavors into the poultry.

    1. I agree, I've never seen the point of leaving the skin on in a braised or stew-y dish. It gets very unappetizing. Cooks Illustrated recipes sometimes call for browning the chicken w/ the skin on and discarding the skin, then deglazing so you get the flavor without the skin. It works well.

      1. Hi,
        When I made the black mole I left theskin off, or took it off it was so good, your going to love it....

        3 Replies
        1. re: tidecreek

          thanks everyone for getting back to me. I baked the chicken, sans skin, and it was sooooo yummy! That recipe is a ton of work but it really was worth it. So I happy I have about 6 cups of mole sauce left over.

          1. re: ms_tasteful

            It freezes beautifully, next time I make it I'm going to freeze it in one cup measures so I can enjoy it for a small meal more often that sauce is amazing, my girlfriend still talks about it and I think that was about a year ago.

            1. re: ms_tasteful

              A suggestion for some of the remainder of your mole: pick the meat from a rotisserie chicken, sautee a large chopped sweet onion with poblano and yellow / red sweet pepper rajas, mix 2 cups mole with 2 cups chicken stock, fold all together with some frozen peas, simmer a bit (it should be soupy) and ladle it over rice, top with crumbled cojita cheese and cilantro.
              A little mole goes a long way.