Yellow Mole With Chicken And Masa Dumplings

• Yellow Mole with Chicken
• 2 ancho chiles, rinsed, stemmed, and seeded
• 2 guajillo chiles, rinsed, stemmed, and seeded
• 1 pound pound tomatillos (6-8), husks removed, rinsed
• 1 medium ripe tomato
• 4 garlic cloves
• 2 whole cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano, preferably Mexican
• 2 teaspoons kosher or coarse sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 1/4 cup chopped white onion
• 5 cups chicken or vegetable broth, homemade or canned
• 3 medium fresh hoja santa leaves or 5 dried, or 2 cilantro sprigs (optional)
• 3 tablespoons vegetable oil
• 8 chicken breasts, thighs, or drumsticks, or a combination
• Kosher or coarse sea salt and freshly ground black pepper
• Masa Dumplings (recipe follows)
• Masa Dumplings
• 1 cup instant corn masa flour, such as Maseca
• 3/4 cup lukewarm water
• 1 1/2 tablespoons lard or vegetable shortening
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher or coarse sea salt, or to taste
• 1/2 teaspoon sugar

1. TO MAKE THE SAUCE: Heat a comal or large skillet over medium heat until hot. Lay the chiles flat in the pan and toast them for 10 to 15 seconds per side until they become fragrant and pliable and their color darkens. Take care not to let them burn, or they will turn bitter. Remove from the heat.
2. In a medium saucepan, combine the toasted chiles with the tomatillos, tomato, and garlic. Add water to cover and bring to a boil, then reduce the heat to a medium simmer and cook for 10 minutes, or until the tomatillos and tomato are soft. Remove from the heat.
3. With a slotted spoon, transfer the chiles, tomatillos, tomato, and garlic to a blender or food processor and let cool slightly. Add the cloves, cinnamon, oregano, salt, and pepper and puree until smooth.
4. In a large pot, heat the oil over medium-high heat. Add the onion and saute? for 3 to 4 minutes, until soft and translucent. Add the tomatillo puree and cook until it thickens, about 10 minutes, stirring often.
5. Add the chicken broth and hoja santa leaves, if using. Bring to a simmer over medium heat and cook for about 15 minutes. Remove from the heat.
6. Meanwhile, make the masa for the dumplings.
7. In a deep skillet or Dutch oven, heat the 3 tablespoons oil over medium-high heat until hot but not smoking. Sprinkle the chicken pieces with salt and pepper to taste. Working in batches, add the chicken to the pan skin side down and brown on each side for 4 to 5 minutes.
8. Return all the chicken to the pan, pour the mole sauce on top, and bring to a simmer. Reduce the heat to medium-low. Make the dumplings as directed below. One by one, add them to the mole and cook for another 15 minutes, or until the dumplings are cooked through and the mole has thickened enough to coat the back of a wooden spoon. Serve.
9. In a large bowl, mix the masa flour with the water, then knead for about 1 minute, until the dough is smooth and free of lumps. Add the lard, cinnamon, salt, and sugar and mix for another minute, until well incorporated and smooth.
10. Roll the dough into 1-inch balls, then, with your little finger, make a dimple in the middle of each dumpling.
11. Keep covered until ready to cook.

chicken, ancho chiles, guajillo chiles, tomato, garlic, cloves, ground cinnamon, oregano, kosher, freshly ground black pepper, vegetable oil, white onion, chicken, fresh hoja santa, vegetable oil, chicken breasts, salt, dumplings, dumplings, flour, water, lard, ground cinnamon, kosher, sugar

Taken from food52.com/recipes/24647-yellow-mole-with-chicken-and-masa-dumplings (may not work)