Ingredients

1 chicken, cut into 8 pieces
1 medium onion, chopped
3 medium garlic cloves, crushed
Salt
3 medium chayote
1/2 pound green beans

For the mole:
2 anchos
12 guajillos or 6 chilcostles
10 tomatillos
1 large green roma tomato
1/2 medium onion
4 medium garlic cloves, unpeeled

8 whole black peppercorns
4 whole cloves
1 teaspoon cumin seeds
3 tablespoons vegetable oil
1/2 cup masa harina
1 cup water
4 large fresh hoja santa leaves or 6 sprigs cilantro

Rajas de chile:
3 chiles de agua or 1 jalapeno and 2 anaheims
1/2 cup vegetable oil, for frying
10 pearl onions
1/2 cup lime juice
1 teaspoon dried Mexican oregano, preferably Oaxacan
Salt

Cooked white rice, as accompaniment
Heated tortillas, as accompaniment

Directions

Clean the chicken pieces and place them in a
stockpot with boiling water, onion, garlic, and salt, reduce the heat and poach the chicken until tender about

30 minutes. Remove chicken and reserve broth.

Heat 2 pots of water to boiling. Add salt. Add chayote to 1 pot and green beans to the other. Cook each to al
dente. Drain. Slice chayote and set both aside.

For the Mole: Clean the anchos and guajillos with a damp cloth, cut them open, remove the seeds and stems, and
spread them flat. Roast them on a hot comal or thin skillet. Remove from the skillet and place in a bowl of
hot water and soak for 20 minutes.

On the same comal or skillet dry-roast the tomatillos, tomato, onion, and unpeeled garlic, remove the garlic
when black spots appear and peel it, and leave the vegetables until blistered and soft.

In a small skillet, lightly roast the black peppercorns, cloves, and cumin until the aroma is released.

Transfer the reconstituted chiles to the blender with enough water to process. Meanwhile, heat 3 tablespoons
oil in large pan and pour the chile mixture through a sieve into the hot pan, it is important that all the
pieces of chile skin are blended or removed so the sauce will be smooth. Reduce the heat and let it simmer for
8 minutes.

While frying the chile mixture, blend all the roasted vegetables and roasted spices with enough water to
puree. Add this mixture to the frying chile paste, let it simmer for about 20 minutes or until it is reduced.
Add reserved chicken broth and simmer for 5 minutes. Dilute masa harina in 1 cup water and add to mixture. Let
it cook 10 minutes, check for salt. Add the cooked chicken, peeled and sliced chayote and green beans and cook
until heated through. Add hoja santa or cilantro.

For the rajas de chile: Make a small slit in each of the chiles, fry them in hot oil, until all sides are
blistered. Remove from oil. Let them cool down and remove the skin, discard it along with seed and stems, tear
in pieces, and place the strips in a serving bowl, quarter the pearl onions, and add to the chiles along with
lime juice, oregano, and salt.

Serve with white rice and hot tortillas along with the rajas de chile.

Directions

This
recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a
restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot
make any representation as to the results.