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Amy Culbertson 
Fort Worth reader's chicken mole: less tradition, more free time
Star-Telegram staff writer
Earlier this month, in response to a request for authentic chicken molé, Keller reader Alice DeLeon West generously shared with us her mother's from-scratch recipe.
Last week, we received a quick version "that doesn't involve any frying or lard" from Fort Worth reader Bonnie Frederick, who explained that she had waited until we printed an authentic recipe to send hers "because I wanted to show respect for those traditional recipes that have profound meaning of heritage and family.
"These 'grandmother recipes' are so precious!" she wrote. "But the practical demands of our modern lives relegate grandmother recipes to special occasions; few of us have the time for them during a regular week."
She says her version "is very tasty, it's quick, and it fills the house with a delectable aroma."
Chicken in molé poblano sauce
For the proper balance of flavors, Frederick warns not to make substitutions or omit any ingredients and to make sure the chile powder is pure, not cut with oregano.
Serves 6
3-pound chicken, cut into serving pieces
16-ounce can tomatoes, undrained
1/2 cup chicken broth
1/4 cup sesame seeds
1/2 cup slivered almonds (or equal parts almonds and peanuts)
1/4 to 1/3 cup raisins, preferably golden
1/3 cup dry bread crumbs (not Italian-seasoned ones)
1 onion, chopped
3 cloves garlic
1 ounce unsweetened chocolate, grated
2 teaspoons to 2 tablespoons chile powder, to taste
1 teaspoon salt
1/2 teaspoon aniseed
1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1. Preheat oven to 350 degrees. Arrange chicken pieces in a greased baking dish.
2. In a blender or food processor, combine the remaining ingredients and puree (I do this in two batches). Pour puree evenly over the chicken pieces and bake uncovered for one hour.
3. Serve with plain white rice and a green salad.
Editor's note: A nutritional analysis for this recipe was not available.
-- Bonnie Frederick, Fort Worth
Reader requests
We'd like to see picnic recipes. Reader recipe requests include a layered cherry dessert made with canned cherries, custard, whipped cream and vanilla wafers; German hard rolls called brochen or semmel; a coffeecake made with Red Hots; white bean and cabbage stew; and mushroom pie.
Send recipes and requests to Amy Culbertson: via e-mail, aculbertson@star-telegram.com with "Recipe Swap" in the subject line; or mail them to Amy Culbertson, Star-Telegram, Box 1870, Fort Worth, TX 76101, with "Recipe Swap" on the envelope.
Important: Please specify how many people the recipe serves and the size (in ounces) of any cans or packages called for. Include your name, city and a daytime telephone number.
