Yellow Mole with Chicken Breasts & Roasted Vegetables
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- Опубліковано 20 вер 2024
- RECIPE 👉 www.rickbayles...
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Here’s another of the classic seven moles from Oaxaca, most would say the lightest and simplest. There’s just a touch of red chile here, embellished with a hint of spices plus the bright anisey flavor of Oaxaca’s beloved hoja santa (which they typically refer to as hierba santa). It’s served in big saucy bowls everywhere from market stalls to home kitchens and well-appointed restaurants, typically with poached chicken and vegetables. Now, if you’re careful with the chicken and vegetable poaching, the end result can be quite nice. But let’s just say, not everyone is. Which led me to question how I was going to present this traditional dish.
First, I decided to stick with poaching the chicken and to only use breasts, the leanest part of the bird, the easiest to overcook. But I’m going to give you a fail-safe way to achieve perfection. The potentially water-logged vegetables, on the other hand, I’m replacing with roasted ones-sweeter, more complex in their flavor. And the sauce-it’s completely traditional and easily mastered. I’m giving you quantities that match what’s served in Mexico-over ¾ cup per person. Feel free to serve less, saving the leftovers for another meal.
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0:40 Poaching Chicken Breast
2:30 Vegetable Prep
10:15 Toasting Chiles
12:53 Other Veg
13:43 Spices
15:00 Blending & Frying the Mole Base
21:49 Adding Herbs & Masa
26:36 Plating
Just wanted to personally thank you Rick for getting me into true Mexican dishes. It's becoming my favorite food to cook and eat and it all started with your channel. So thank you again. Going to try this recipe soon.
Wow, thank you.
I really enjoy your cooking tips. Thank you for bringing such wonderful Oaxaca recipes into our homes. 🥰👍 I visited Oaxaca 40 years ago and never forgot the food.
Mole amarillo! Empanadas de mole Amarillo were my absolute favorite food when I lived in Oaxaca. Unfortunately, like cilantro, it has to be used fresh. And you can't find it fresh here where I live. And it's hard to grow anything here. But I've always thought that it tasted like sassafras, which we had back in New York, and I used to make a nice cooling tea of it in the summer. We had a grove of sassafras trees in the backyard.
Rick, every time I watch one of your videos you take me right back to Oaxaca, hanging out in the zocalo and shopping in the markets and eating all the fresh fresh food like nothing you can get where I live now. Thank you so much. I've learned a lot from you.
Thank you for teaching us authentic Mexican cuisine. I’ve always loved your recipes. From being a little girl watching your show on PBS back in the 90’s I’m so happy to have found you in UA-cam
I love watching Rick cook, and his calm voice explaining. His videos are fun lessons in cooking. Loved it that he casually stuck his sauce covered tongs back into the utensil container.
Cant wait to try this!! I just made your yellow mole and grilled some swordfish with it. You helped me impress my wife and that means you're my hero, haha. Thank you!
My pleasure. Thanks for watching. Good call with the grilled swordfish!
Thank you so much for everything you do. Mole is difficult so I usually buy the jarred version but this will give me the bump to actually make it from scratch. Always poach your chicken with onion and garlic!
(: What else can replace the onion????? ... ☺
Thanks for watching, John. Please give it a try and report back.
@Angel Bulldog
(: I am allergic to sulphur ... I just substitute or omit it!!!!! ... ☺ Leeks I have to try again like in Soups ... !!!!! ... ☺
(: Yes ... That is true ... Almost all cuisines have onion as an ingredient!!!!!
(: Thank You ... !!!!! ... ☺
(: For Mexican Recipes I use Chives for green onions!!!!! ... ☺ And for dishes that have onions, I often just add chopped peppers, and carrots, and I add chili powder!!!!! ... ☺
@@maryalove5534 But chives have sulfur?
There is no substitute for onion really..
@@johnb7046
(: Yes ... I know ... but I only use a little ... ☺
Mr. Bayliss I've been watching your shows for 40 years you since apparently you've it down to Mexico so that's how I cook enchiladas
I love Small potatoes
I also love chayote
Those chicke brests are huge! You know, I think I will send the recipe to my mom. I no longer live in México, so I can't make that, but SHe definately would enjoy this.
Thank you ! For introducing me the food from my home town. My mother cooks all these amazing recepies but as she ages she has to make changes to fit her current diet. I want to learn on my own making these recipes.
My pleasure 😊
@Rick Bayless thanks for listing the regional chile's in the recipe description! I'll see if I can get them at my mercado (or maybe from Mercado Libre)!
👊
I've made your red mole from one of your cookbooks and my family absolutely loved it. I can't wait to try this one
Thanks, Norman.
So much good advice here. Even the basic chicken poach he does in the first 5 minutes alone is mined gold for any home cook.
wonderful episode. Thank you.
So thankful for these recipes! I think I’ve never had better mexican food than what you can get in Oaxaca.
Rick, thank you for everything you do, it really has brought so much joy to my life. I made this recipe last night and it was incredible. Not only is it the recipe, but it’s your explanation of the meaning of the foods and the reason behind your methods that makes your videos so special. Thank you again
Thank you very much for the yellow mole recipe I have a hoja santa plant at home and didn't know how to used as an ingredient in the mole muy bueno.
Thank you for your generosity in sharing your knowledge and wonderful recipes, Chef!
damn bayless... ballin out of control with the all clad cookware... even the nonstick. thats a good looking kitchen you got.
Love watching you cook Chef. I learn so much. Thank you!
Amazing recipes as always. I can't count how many I have used. Your love for the culture and food resonates with me as I too feel the same way! Thank you for all you do and for exposing us to the many splendores of the various regions of Mexico and elsewhere.
Thank you Mr. Bayless, I learn a lot from your vids !................... and good eats !
Thank you Chef Bayless for sharing your wealth of Mexican Cuisine knowledge you have up to my Mexican cooking game
I love this recipe and the method of poaching the chicken. Thanks Rick
Pretty cool. Where my dad is from they make a very similar mole, they call it "Mole de rancho". Same sauce ingredients with the exception of the hoja santa and avocado leaves, and instead of the roasted veggies they use verdolagas (purslane). My dad has made it with either chicken or espinazo and trocitos de cerdo. I will definitely try it with the roasted veggies and the avocado leaves. The hoja santa might be hard for me to come accross. Thank you Rick!
Have to try this!
Your mole verde is my go to favorite. I have also made your slow cooker mole recipe with great results.
I miss Mexico and it's food . We had a great time there on a couple of vacations. I would say it's the second best food on the planet. In my opinion the food in Germany is just slightly better but that's where my ancestors came from and I lived there for 18 months so I'm biased. Great recipe!
I would love to know how to make the other thicker version that you mentioned earlier in the video used in tamales and empanadas!!! Please share more information😁
All over México, not just Oaxaca, would you find this mole. Of course, not many use the masa. Gracias, you are very detailed.
Beautiful!
I made this today and it was delicious. especially like his methid for poaching the chicken, it turned out very moist, and I will use that method for making chicken again.
Great!!
Empanadas de Amarillo is my favorite meal from Oaxaca, very good recipe.
Did Rick use the tongs to put the chicken in the pot then put the tongs back in with the other utensils without washing??
Gosh Baylee’s erudition , breath taking!
Love coming home from school, putting my feet up and checking out your latest video to relax before starting on homework. My family is also enjoying this plan. 😉
Thanks a lot for this. I appreciate your videos more than I can say ❤️🙏😎
Chef, I have always wanted to make Mole Amarillo and will use this recipe when I do, but I am curious about something: Why is the Hoja Santa not blended along with the other ingredients? It seems like it would make the mole tastier. I'm lucky because I live in a Mexican neighborhood, and fresh Hoja Santa is always available, so I'd really like to take full and proper advantage of this. Thanks in advance for your help, Chef!
This kinda reminded me of the Mole de Amaranto it's a dish that's king in my house. I can't wait to make this one
Good Love your stuff in grocery stores. The one for pork in the slow cooker; outstanding.
That's great to hear.
Rick, I love your videos. It makes me excited to cook. Question: what molcajete do you recommend?
Awsome, super excited to make this, thank you so much for the recipe!!!
I'm not sure how your camera guy didn't catch it but at 2:30 you stuck the dirty tongues from the chicken back into a clean pot of tools. I'm not a germaphobe, but it was just kind of funny how into cooking you are that you just do things automatically. Love the recipe.🙃
Folks in a tv kitchen everything is cleaned and polished whether used or not and there is usually a 2nd set incase something happens. Remember the old days were they scraped unused stuff on to the floors. We don't take the chance of any old food stuck to anything seen. It takes like 2 hours to setup and clean up from filming and typically film 3 to 6 shows at a time.
I australia we call it a choko (same as SE Asian countries) and people used to add it to potatoes and other vegetables because it takes on the flavours of whatever you cook it with (allegedly)
This really sounds delicious. I do not have access to the avocado or the large leaves. Would the Mexican Tarragon that I have in my garden sub for the anise flavor?
Hey Rick, I live in Chicago. Could you tell me where you procured that fresh oja santo leaf?
The seed is the best thing of the chayote we called the almond in Spanish. Almendra in the state of Michoacán
Rick, what about using dried Hoja Santa?
Is yellow mole another name for pipian? They seem similar, though I might be very wrong
No, I believe pipián is just the name for a mole that has toasted and blended pumpkin seeds incorporated in it. I think those only apply to green and red moles.
Pipian is definitely different.
Chef, I would like to learn how to cook with yellow and purple tomatillos. Are they used in traditional Mexican cooking?
Regarding poaching chicken: I don't boil them at all, I try to bring the water up only to 145 degrees. The inside of the chicken needs to come up to 145, and you need to hold the temperature there for at least 10 minutes. If you do that, they will be fully cooked, tender, and completely safe to eat. I'm not aware of any reason why you would want the water to ever be boiling. The reason you would NOT want boiling water, is that higher temperatures can make the chicken rubbery.
Sir please could you let me know the size and brand of your molcajete. I am looking for exactly that small size like yours. A reply will be greatly appreciated. Thanks 🙏🏾
bet you could grill several bone-in, skin-on thighs with just a little olive oil, salt and pepper an it would be delicious too.
You had me at mole.
Rick, my friend, it's not yellow. Why is it called "amarillo" when it's a red-orange? I was waiting for a color change lol. And would dried hoja santa work as well?
I don't understand the purpose of the avocado leaves. Would you eat them?
My chili purée turned out dark brown instead of red like yours. Did I do something wrong?
Depending on the type of chile you used, the color can vary. I dont care much for the toasting of the chiles he sometimes does. I skip that. Its not for my palate. Even if its lightly done, it tastes scorched to me and my first bite of someones dish, its instantly detected, like "ooof, they toast their chiles!" Provided you didnt toast them, you did just fine and the color is just due to the type of chile and the color from that harvest. If you bought ancho chiles, itll turn out dark. If you bought pasilla or new mexico it will be bright red. Hope this helps!
@@miguelmarquez4192 I used guajillos from Penzey’s Spice. It still tasted good. Just don’t know if that’s how it was supposed to taste
Has he ever specified what type of salt he uses? Is is diamond crystal?
I learned how to make Mexican food in Hawaii not here in San Clemente in Hawaii
Do you or are you willing to put on classes
Either I'm going color blind, but isn't yellow mole rather orange?
You could always crisp up the chicken skin? 🤷♂️
Still looks good though.
Yuk rick you didn't wash the clamp thing you used on raw chicken and you put it with other utensils😝
Folks in a tv kitchen everything is cleaned and polished whether used or not and there is usually a 2nd set incase something happens. Remember the old days were they scraped unused stuff on to the floors. We don't take the chance of any old food stuck to anything seen. It takes like 2 hours to setup and clean up from filming and typically film 3 to 6 shows at a time. He could have thrown iron the floor and a new set of tools would have secretly showed up. Just like the small spoons which would be in your silverware drawer normally but right there handy and one more available just in case a taste test was necessary.
What happened to the quarantine videos? :(
Those are on FB
I don't get the idea about poaching chicken
@27:50 put the dirty tonges back in the utensil bowl after putting the chicken on the plate...really??!!
Tell me he didn't put his dirty tongs in the utensil bucket. . .
You just effed up the whole chayote. The seed is the best part. 😔
🤔
someone needs to have their eyes checked, that is not yellow. haha
I'm I the only one who saw the health hazard at 2:30? He puts the contaminated salmonella infested tongs into the container with the clean utensils...gross
Folks in a tv kitchen everything is cleaned and polished whether used or not and there is usually a 2nd set incase something happens. Remember the old days were they scraped unused stuff on to the floors. We don't take the chance of any old food stuck to anything seen. It takes like 2 hours to setup and clean up from filming and typically film 3 to 6 shows at a time. He could have thrown iron the floor and a new set of tools would have secretly showed up. Just like the small spoons which would be in your silverware drawer normally but right there handy and one more available just in case a taste test was necessary.