Mexican

Mole Poblano

Name: Mole Poblano
Total time: 180 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 whole chicken, cut into pieces (or 3 lbs bone-in thighs/drumsticks); 4 dried Mulato, 4 Ancho, and 3 Pasilla chilies, stemmed and seeded; 1 tablet (3 oz) Mexican chocolate (like Ibarra or Abuelita), roughly chopped; 1/4 cup almonds, 1/4 cup sesame seeds, and 1/4 cup raisins; 1/2 plantain, sliced and fried; 4 cups chicken broth

A complex, rich, dark sauce poured over poultry, containing chilies, spices, and chocolate.

180 minutes

Serves 4

Dinner

Contains common allergens

Sesame Tree nut

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Instructions

6 steps

1
Poach Chicken: In a large pot, cover the chicken pieces with water, half an onion, and garlic. Simmer gently for 45 minutes until cooked through. Reserve 4 cups of the broth.

2
Toast Ingredients: In a dry skillet over medium heat, individually toast the dried chilies, almonds, sesame seeds, and raisins until fragrant. Soak the chilies in hot water for 20 minutes to soften.
3
Blend the Mole: In batches, blend the softened chilies, toasted nuts/seeds, raisins, fried plantain, and 2 cups of the reserved chicken broth until a very smooth, thick paste forms.
4
Fry the Paste: Heat 2 tbsp of oil or lard in a large heavy pot over medium heat. Carefully pour in the mole paste. Fry for 10-15 minutes, stirring constantly, until it darkens and thickens significantly.
5
Simmer and Melt: Stir in the remaining 2 cups of chicken broth and the chopped Mexican chocolate. Simmer over low heat for 45 minutes, stirring occasionally, until the chocolate melts and the sauce reduces to a velvety consistency.
6
Serve: Add the cooked chicken pieces into the mole sauce to warm through. Serve over white rice and garnish generously with toasted sesame seeds.

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