Pollo Con Mole Poblano - Chicken In Mole Sauce

• 4 -5 lbs frying chicken, cut up in serving pieces (you can also use turkey or pheasant)
• oil, for frying
• 1 bay leaf
• Mole Sauce
• 2 cups tomatoes, peeled and roughly chopped
• 3/4 cup green bell pepper, seeded and chopped
• 2 garlic cloves, peeled and minced
• 2 teaspoons salt
• 2 teaspoons sesame seeds
• 1 1/2 teaspoons chili powder (store bought, your own recipe or Chili Powder)
• 1 1/2 teaspoons light corn syrup (Karo)
• 1/4 cup unsweetened cocoa
• 1/4 cup brown sugar
• 1/4 cup chopped almonds
• 1/4 cup raisins
• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red chili peppers or 1 pinch ground cloves

1. Heat a shallow layer of oil in a very large skillet, or use two skillets.
2. Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
3. While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
4. When chicken is done, drain broth and reserve.
5. Add 1 to 1 1/2 cup of broth to sauce.
6. Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.

chicken, oil, bay leaf, sauce, tomatoes, green bell pepper, garlic, salt, sesame seeds, chili powder, light corn syrup, unsweetened cocoa, brown sugar, almonds, raisins, cinnamon, black pepper, red chili peppers

Taken from www.food.com/recipe/pollo-con-mole-poblano-chicken-in-mole-sauce-339448 (may not work)