Nov 21, 2014

Roasted Chicken with Mole BBQ Sauce

Roasted Chicken with BBQ Mole Sauce

Have you noticed how I seem to go through special food phases? I’m very toddler-like when it comes to that. Apparently I’m in a Mexican food phase now. I’m sure it’ll pass soon, so hang in there!

Imagine how I thrilled I was when I received a beautiful package filled with all sorts of different dark chocolate Mexicano discs from Taza Chocolate. It couldn’t have come at a better time as I had just purchased Richard Sandoval’s ‘New Latin Flavors’ book shortly before. One of the recipes that jumped out at me was this ‘Pollo a la plancha con salsa de mole barbacoa’.

Originally it’s made on the BBQ, and you can still do that (prepare your grill for indirect grilling) but it was raining when I shot this so I opted for my oven instead and roasted the chicken in there.

Holy moly, this was so crazy good. We loved the ancho chile rub that went all over the chicken and that has the same ingredients as the velvety, spicy and rich mole bbq sauce used to baste the chicken. This is one of those recipes where all flavours come together and make one delicious flavour.

 

Ingredients:

 
Chicken:

6 whole chicken legs
(original recipe calls for 2 whole cut-up chickens. I prefer a little heavier rub so used all on 6 whole legs)
olive oil

Ancho Rub:

1 tbsp kosher salt
2 tsp ground ancho chile
1 tsp dry mustard powder
1 tsp ground cumin
1 tsp dried Mexican oregano (or 1/2 tsp powder)
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder

Mole BBQ Sauce:

1 cup ketchup
1/4 cup packed light brown sugar
2oz/55gr unsweetened chocolate
4 canned chipotle chillies in adobo
1 tsp garlic powder
1 tsp onion powder
1 tsp ground ancho chile
1 tsp sweet paprika (mine was smokey)
1 tsp dry mustard powder
1 tsp ground cumin
1 tsp dried Mexican oregano (or 1/2 tsp powder)
1 tsp ground black pepper
salt to taste

Optional:

1/4 cup mesquite-flavored liquid smoke for the sauce (I omitted this)

 

Directions:

This is easy. Just combine all ingredients listed under Ancho Rub and you’re done.
Roasted Chicken with BBQ Mole Sauce

Here’s said chocolate. Did I mention this one’s laced with Guajillo chili? It was divine.
Roasted Chicken with BBQ Mole Sauce

And this ones laced with chipotle chili. Suffice to say I used both. How can you choose?!
Roasted Chicken with BBQ Mole Sauce

Grab a medium-sized pan. Pour in the ketchup, water and light brown sugar.
Roasted Chicken with BBQ Mole Sauce

I added three chopped up chipotles in adobo. Was afraid it would end up too spicy otherwise but in hindsight I could have used 4, the sauce didn’t seem overly spicy to us.
Roasted Chicken with BBQ Mole Sauce

Break the chocolate into small pieces and add it to the ketchup water
Roasted Chicken with BBQ Mole Sauce

Add all remaining ingredients and stir well.
Roasted Chicken with BBQ Mole Sauce

It will become a beautifully red sauce. taste it, the flavours are great! And the chocolate hasn’t even melted in there yet.
Roasted Chicken with BBQ Mole Sauce

Slowly heat the sauce while stirring gently until all chocolate has melted. The colour will turn from red to brownish and will become thick and velvety.
Roasted Chicken with BBQ Mole Sauce

Let it the simmer over low heat for 15 minutes while stirring often. Season with salt to taste.
Roasted Chicken with BBQ Mole Sauce

Let put some flavour on these gals.
Roasted Chicken with BBQ Mole Sauce

Lightly brush the chicken with the oil and season on both sides with the rub.
Roasted Chicken with BBQ Mole Sauce

I placed mine on a grilling rack.
Roasted Chicken with BBQ Mole Sauce

Roast the chicken legs in a preheated oven at 180Cº (355Fº) for 25 to 30 minutes while flipping them over halfway.
Roasted Chicken with BBQ Mole Sauce

Divide the mole BBQ sauce in two separate bowls. Take the chicken from the oven, baste the legs with the mole BBQ sauce from one bowl.
Roasted Chicken with BBQ Mole Sauce

Put the chicken back in the oven for 10 minutes, until the core temperature is 74Cº (165Fº).
Roasted Chicken with BBQ Mole Sauce

Serve the other half of the sauce on the side. ‘Fess up, you want to dip your finger in there, don’t you!
Roasted Chicken with BBQ Mole Sauce

Feast your eyes on this!
Roasted Chicken with BBQ Mole Sauce

Roasted Chicken with Mole BBQ Sauce
Ingredients
    6 whole chicken legs
    (original recipe calls for 2 whole cut-up chickens. I prefer a little heavier rub so used all on 6 whole legs)
    olive oil

    Ancho Rub:
    1 tbsp kosher salt
    2 tsp ground ancho chile
    1 tsp dry mustard powder
    1 tsp ground cumin
    1 tsp dried Mexican oregano (or 1/2 tsp powder)
    1 tsp freshly ground black pepper
    1 tsp garlic powder
    1 tsp onion powder

    Mole BBQ Sauce:
    1 cup ketchup
    1/4 cup packed light brown sugar
    2oz/ 55gr unsweetened chocolate
    4 canned chipotle chillies in adobo
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp ground ancho chile
    1 tsp sweet paprika (mine was smokey)
    1 tsp dry mustard powder
    1 tsp ground cumin
    1 tsp dried Mexican oregano (or 1/2 tsp powder)
    1 tsp ground black pepper
    salt to taste

    Optional:
    1/4 cup mesquite-flavored liquid smoke for the sauce (I omitted this)

Directions
    Combine all ingredients listed under Ancho Rub.

    In a sauce pan you combine the ketchup, water, light brown sugar, broken up pieces of Mexican chocolate and the remaining spices. Add the chopped up chiptoles in adobo with the clinging sauce and bring it to a boil while stirring until the chocolate has melted. Simmer for 15 minutes until it has been reduced to a thick but still pourable sauce.

    Divide the mole BBQ sauce over 2 bowls.

    Lightly brush the chicken with the oil and season on both sides with the rub. Roast the chicken legs in a preheated oven at 180Cº (355Fº) for 25 to 30 minutes while flipping them over halfway. Take the chicken from the oven, baste the legs with the mole BBQ sauce from one bowl. Take the chicken from the oven, baste the legs with the mole BBQ sauce from one bowl. Put the chicken back in the oven for 10 minutes, until the core temperature is 74Cº (165Fº).

    Serve the other half of the sauce on the side.

Meal type: Chicken, Mexican
Servings: 4 to 6
Copyright: © kayotickitchen.com
Nov 11, 2014

Tacolicious’ Legendary Orange Sauce

I have tried many, many, many Mexican dishes lately and slowly I’m starting to feel like I’ll never tire of this food. This to-die-for toasted árbol chile salsa is another recipe I got from the Tacolicious book that, if you ask me, falls into the category ‘fridge essentials“. It’s called: ‘The legendary orange sauce’, and it is, folks. It truly is. Whatever it is that you’ve been looking for in…

Nov 9, 2014

Guajillo-Braised Beef Short Rib Taco

I’ve always liked taco’s—not the crispy version, though—but never really fell this much in love with them until I had my first bite of these. Was flipping through my Tacolicious bible when I ran into this sentence: “These short ribs cooked slowly with Guajillos break down into the perfect braised meat: rich, a tad spicy, and appropriately messy—a true sign of greatness”. Try and resist that! I was facing some…

Nov 4, 2014

Surinamese Bami

I should really call this Javanese bami because that’s what it is. Thing is, in the Netherlands we call this brown, spicy and totally addicting noodle dish Surinaamse Bami, so I’ll stick to that. Never change a winning team, right? Now this is a very basic noodle dish that is mainly eaten as a side dish. Kinda like rice. Sure, you can liven it up by adding pieces of chicken…