Tuesday, April 18, 2017

Mole Poblano Chicken Salad Stuffed Tomato






      Looking for a stuffed tomato that is different?  This mole' chicken salad stuffed tomato has a very nice flavor!

     Mole can be made with mortar and pestle, but the process takes a very long time.  A good mole paste is far too dense to be made in a food processor, because the motor will overheat.  There is a large selection of fine mole pastes to chose from in Mexican markets.  Even regular grocery stores carry mole paste.  
     Mole paste is very dense.  Mole is about 50% calabaza seed and sesame seed.  The dried chile peppers in a mole can vary.  Most mole pastes are very mildly spicy.  Some dark mole pastes contain chocolate.  I chose a good dark dried chile chocolate mole paste for this recipe.

     Diced Mole Poblano Chicken Breast:
     This recipe yields 5 ounces.  (Enough for 1 stuffed tomato.)
     Jars or tubs of Mole Poblano Paste are available at Mexican food markets and some grocery stores.  Sometimes this Poblano Mole Paste is just labeled with only the word "Mole."  Read the label and if Cocoa or Chocolate is listed in the ingredients and it is a deep reddish brown color, then it is the correct Mole Paste Product.
     Poblano Mole Paste is so dense, that it will be necessary to warm the container in a pot of water over low heat just so a portion can be scooped out.      
     Step 1:  Select a 5 ounce boneless chicken breast filet.
     Remove the skin and trim off any excess fat.
     Lightly season the chicken breast filet with sea salt and black pepper.
     Step 2:  Heat a small sauté pan over medium heat.
     Add 1 tablespoon of vegetable oil.
     Add the chicken breast filet.
     Sauté till golden brown highlights appear on both sides and the chicken breast is about halfway cooked.
     Step 3:  Remove the pan from the heat.
     Remove the chicken breast and set it aside on a platter.
     Drain off any excess oil from the pan.
     Step 4:  Return the pan to low heat.
     Add 1 1/2 cups of water.
     Add 1 tablespoon of Poblano Mole Paste.
     Stir with a whisk till the liquid warms and the Poblano Mole Paste dissolves.
     Bring the Poblano Mole Sauce to a gentle simmer.
     *The Mole Sauce will be very thin at this time.
     Step 5:  Place the partially cooked chicken breast in the thin sauce. 
     Gently simmer and reduce till the mole is a medium thin consistency that can easily cling to the chicken.  (Turn the chicken breast over occasionally, so the sauce flavors the entire chicken breast.
     Step 6:  Remove the pan from the heat.
     Allow the chicken breast and Mole Sauce to cool to room temperature.
     Place the Chicken Breast and Mole Sauce in a container.
     Chill to 41ºF in a refrigerator.
     Step 7:  Remove the chicken breast from the Mole Sauce.
     Scrape off any excess Mole Sauce.  (Save the Mole Sauce for later in the recipe.)
     Place the Mole Chicken Breast on a cutting board.
     Cut the chicken breast into 3/8" diced pieces.
     Place the Diced Mole Chicken in a container and chill till it is needed.
 
     Mole Chicken Salad:
     This recipe yields 1 portion.
     Step 1:  Place the Diced Mole Chicken in a mixing bowl.
     Add 2 tablespoons of diced celery.  (1/4" dice)
     Add 1 tablespoon of diced pimiento.
     Add 1 tablespoon of chopped green onion.
     Step 2:  Add 1 teaspoon of the reserved Mole Sauce.  (Any excess Mole Sauce can be saved for another recipe.)
     Add enough sour cream to bind the ingredients together.  (About 2 to 3 tablespoons.)
     Gently mix the ingredients together.
     Step 3:  Place the Mole Chicken Salad in a container.
     Chill Mole Chicken Salad to 41ºF.

     Guacamole:
     This recipe yields about 2/3 cup.  (4 garnish portions)
     No sour cream is needed in this guacamole!  It tastes amazingly crisp and fresh without sour cream.
     Step 1:  Place the fruit pulp of 1 medium size ripe avocado in a mixing bowl.  (About 1/2 cup)
     Add 1/2 tablespoon of lime juice.
     Add 1 1/2 tablespoons of chopped green onion.
     Add 1 tablespoon of chopped tomato.
     Add 1/4 teaspoon of minced garlic.
     Add 1/2 teaspoon of chopped cilantro.
     Add 1/2 tablespoon of minced seeded green jalapeño.
     Add sea salt and black pepper to taste.  (about 2 pinches)
     Step 2:  Mash and mix the ingredients together.
     Step 3:  Place the guacamole in a container.
     Chill for at least 10 minutes before serving.

     Caper and Pimiento Vinaigrette: 
     This recipe yields about 1/3 cup.  (2 small portions)
     Step 1:  Place 3 tablespoons of virgin olive oil in a mixing bowl.
     Add 1/2 tablespoon of red wine vinegar.
     Add 1/2 teaspoon of lime juice.
     Add 1 tablespoon of fine diced pimiento.
     Add 2 teaspoons of rinsed small capers. 
     Add 1/4 teaspoon of minced garlic.
     Add 2 pinches of chopped cilantro.
     Add 1 pinch of sea salt and coarse ground black pepper.
     Step 2:  Stir the ingredients together.
     Place the Caper and Pimiento Vinaigrette in a container.
     Chill for 20 minutes, so the flavors meld.
     *Stir before serving! 

     Mole Chicken Salad Stuffed Tomato: 
     This recipe yields 1 salad entrée.
     Step 1:  Select 1 extra large Plum Tomato (or a 5 x 6 size regular tomato). 
     Place the tomato on a cutting board, so the stem core faces down.
     Cut 6 even pie slices vertically into the tomato that stop about 3/8" short from the tomato core end.
     Fan the "tomato flower petals" open.
     Step 2:  Gather 5 to 6 ounces of the Mole Chicken Salad.
     Form the chicken salad into a ball shape.
     Stuff the Star Cut Tomato with the Mole Chicken Salad.
     Step 3:  Place the Mole Chicken Stuffed Tomato on the front half of a plate.
     Place 8 Romaine Lettuce Heart Leaves on the back half of the plate, so they fan out from the stuffed tomato.
     Step 4:  Place a dollop of guacamole on top of the chicken salad.  (About 2 to 3 tablespoons.)
     Place a small dab of sour cream on the guacamole.  (About 1/2 teaspoon.)
     Garnish the tomato with a green onion sliver.
     Step 5:  Stir the Caper and Pimiento Vinaigrette.
     Drizzle about 2 to 3 tablespoons of the Caper and Pimiento Vinaigrette over the romaine lettuce leaves.
     Step 6:  Garnish the plate with Oil Cured Olives and cilantro sprigs.  (optional)

     Viola!  A tasty Southwestern style Molde Chicken Salad Stuffed Tomato!

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