* 1 good size whole chicken, cleaned, and cut in pieces
* 4 roasted garlic cloves
* 1 yellow onion, coarsely chopped
* 2 cloves
* 3 peppercorns
* 1 red tomato
* 8 green tomatoes or tomatillos, husks removed and split in quarters
* 2 yellow chilhuacle chile (chilhuacle amarillo) or chilcostle chiles
* 2 chiles guajillos
* 1/2 cup masa corn flower
* 1/2 teaspoon allspice
* 4 tablespoons butter
* 1 tablespoon oil
* 1 sprig epazote
* 1 bunch parsley
* 3 slightly roasted leaves of hoja santa
* Salt
* Cooked white rice as side dish

Preparation:

1) In a large skillet, melt two tablespoons butter; in that skillet fry the chicken pieces for a few minutes, until about half cooked.

2) Roast the tomatoes, tomatillos, chiles and onion in the oven, to the point where they are starting to char, but do not burn them.

3) Blend the cloves, allspice, peppercorns, garlic, roasted green tomatoes, roasted red tomatoes and chiles, adding one cup water to help the blender. Pour this mixture with the fried chicken and add 1 more cup of water and the masa corn flour; gently mix until smooth; adjust spicing with salt if desired. Simmer 40 minutes.

4) Just before serving, add the epazote, parsley, hoja santa, previously all blended or ground with a little bit of water.

5) Simmer 5 more minutes with the new ingredients and turn off the heat. The mole amarillo should have the consistency of heavy cream.

The chicken in yellow mole is often served with white rice...