Name: Mole Poblano with Chicken
Prep time: 25 min
Cook time: 125 min
Total time: 150 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1200 g chicken thighs; 1800 ml water; 1 pcs white onion; 4 cloves garlic; 1 to taste salt; 80 g dried mulato chili; 50 g dried ancho chili; 50 g dried pasilla chili; 20 g dried chipotle chili; 80 g pork lard or oil; 50 g almond; 30 g peanuts; 25 g pumpkin seeds; 25 g sesame seeds; 50 g raisins; 1 pcs ripe plantain; 1 pcs wheat roll; 2 pcs corn tortillas; 0.5 tsp black pepper; 3 pcs allspice; 3 pcs cloves; 0.5 tsp cumin; 0.5 tsp anise; 1 stick cinnamon; 1000 ml chicken broth; 90 g Mexican or bitter chocolate; 20 g brown sugar

Ingredients

chicken thighs1200 g

water1800 ml

white onion1 pcs

garlic4 cloves

salt1 to taste

dried mulato chili80 g

dried ancho chili50 g

dried pasilla chili50 g

dried chipotle chili20 g

pork lard or oil80 g

almond50 g

peanuts30 g

pumpkin seeds25 g

sesame seeds25 g

raisins50 g

ripe plantain1 pcs

wheat roll1 pcs

corn tortillas2 pcs

black pepper0.5 tsp

allspice3 pcs

cloves3 pcs

cumin0.5 tsp

anise0.5 tsp

cinnamon1 stick

chicken broth1000 ml

Mexican or bitter chocolate90 g

brown sugar20 g

Instructions

Place the chicken thighs in a pot, cover with water, add the onion, garlic and salt. Bring to a boil, skim off the foam, and simmer over low heat for 35–40 minutes, until the meat is tender. Remove the chicken, onion and garlic, then strain the broth and set it aside.

Remove the stems, seeds and veins from the mulato, ancho, pasilla and chipotle chilies. Quickly fry them in half of the lard or oil for 20–30 seconds per side, being careful not to let them burn, then cover with hot water and let soak for 20 minutes.

In the remaining lard or oil, fry the almonds, peanuts, pumpkin seeds and sesame seeds one at a time. Add the raisins, plantain slices, pieces of bread roll, corn tortillas, black pepper, allspice, cloves, cumin, anise and cinnamon; fry for another 3–4 minutes, stirring constantly.

Drain the water from the chilies. Blend the chilies, the toasted nut-and-spice mixture, and the cooked onion and garlic in a blender, gradually adding 700 ml of the chicken broth, until you have a smooth, even paste. Strain it if needed.

Transfer the paste to a heavy-bottomed pot and fry over low heat for 10 minutes, stirring constantly, until the sauce darkens and starts to pull away from the bottom of the pot. Add the chocolate, brown sugar and salt, pour in another 300 ml of chicken broth, and simmer for 25 minutes.

Add the chicken to the mole and heat through over low heat for 10 minutes. If the sauce is too thick, thin it out with the remaining chicken broth in small amounts; the finished mole should coat a spoon thickly.

Serve the chicken generously topped with the mole, and sprinkle the dish with toasted sesame seeds.

Mole Poblano with Chicken

Ingredients

Instructions

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