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Heat the oil in a large Dutch oven or braising pan over medium heat. When hot, add half of the chicken pieces and lightly brown, about 2 minutes per side. Transfer to a bowl.
Add the bell pepper and onion to the pan and saute' for about 4 - 5 minutes, stirring frequently. Turn down the heat and add the beer. Deglaze the pan to release the goodies stuck to the bottom.
Chicken – With this recipe you can use any pieces of chicken you want. A whole chicken cut into 8 – 10 pieces works fine. I prefer using all thighs because…first of all, I love chicken thighs, and secondly, all the pieces take the same amount of time to cook. If you use chicken breasts, either cut them in half or add 5 minutes to the simmer time.
Red chile mole – As I mentioned before, it’s best to make a batch of mole on another day, set aside 2 cups for this dish, then divide the remaining mole into 2 cup servings and freeze. If you want to spend about 4 hours in the kitchen you can make both the mole and this chicken mole on the same day. You should also be able to buy mole at your local Mexican market. Look for mole negro, black mole or mole poblano.
Leftover Ideas – If you have leftovers, then remove the chicken from the bones and make chicken and mole tacos, tostadas, or enchiladas. You could also serve it as a side to scrabbled eggs or huevos rancheros.
Rice - Pretty any rice works with this dish - white, brown or a wild rice blend. Start the rice prior to starting on the chicken. If it finishes before the chicken is done, it can rest.
Recipe author: MJ of MJ's Kitchen