Molé

by Margaret Fleming

Molé is something I've known about for years, and even tried to make once or twice, but it was so involved that I haven't kept trying. But recently I "rediscovered" it when I had some chicken with molé sauce in a local Puerto Peñasco restaurant, and it was so delicious I resolved to try it again. I was greatly aided by discovering in a local market molé sauce concentrate that comes in a jar and can be diluted with water to make a wonderful sauce. The brand is Doña Maria, and I've found it in the U.S. also. Here's my super-easy recipe.

half of one 8-oz. jar of molé sauce concentrate

1 1/2 cups water

2 chickens, cut up, or 16 pieces of frozen chicken (breasts, thighs, and legs)

Place chicken pieces in a 10"x15" baking pan or two smaller pans (It's not necessary to defrost the frozen parts). Mix water and sauce. Pour over the chicken. Bake at 350· for about 1 hour or until chicken is tender. Serve with rice or noodles.