- 1 (3-pound) chicken, deboned and cut in half
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- Queso fresco, for garnish
- Steamed white rice, to serve
- 6 guajillo peppers
- 1 chile de arbol
- 1/4 white onion
- 2 cloves garlic
- 5 black peppercorns
- 10 cumin seeds
- 1 clove
- 1/2 cup chicken stock
- 1 slice white bread
- 1 corn tortilla (Chef Frankie prefers El Milagro brand)
Preheat oven to 300 °F. Season chicken with salt and pepper.
Heat 1 tablespoon olive oil in a heavy skillet over medium high heat, and sear chicken, skin side down, until skin is crispy and browned. Transfer chicken to a baking dish and bake for 30 minutes, or until chicken is cooked through and tender.
Using scissors, cut the stems off the tops of the guajillo chiles and shake out the seeds. Remove the seeds from the chile de arbol.
Heat a cast-iron skillet over high heat. Place the guajillo and chile de arbol in the dry, hot skillet and roast, turning occasionally, until chiles start to change color, about 3 minutes.
Place chiles in a blender with onion, garlic, peppercorns, cumin, clove and chicken stock and process until smooth, then add bread and corn tortilla. Continue to process until mixture is completely smooth.
Strain the puree through a fine mesh sieve to remove all chile seeds and skins.
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the puree and cook, stirring, until it comes to a boil. Lower heat to the lowest setting and continue to cook, stirring occasionally, for 1 hour. Season to taste with salt and pepper.
Top chicken with mole sauce and garnish with queso fresco. Serve with steamed white rice.