This authentic Puebla-style dish features tender chicken fillets smothered in a luxurious, dark mole sauce. The sauce is a harmonious blend of toasted spices, ripe tomatoes, garlic, and a hint of sweetness from banana and sugar, balanced by the earthiness of sesame seeds. It offers a deep, layered flavor profile that is both comforting and sophisticated. Perfect for family dinners or special occasions, this recipe captures the essence of traditional Mexican cuisine with its aromatic complexity and velvety texture. It pairs beautifully with warm tortillas or fluffy rice, making it a satisfying centerpiece for any meal.
Chicken In Mole Sauce In The Puebla Style
Description
This authentic Puebla-style dish features tender chicken fillets smothered in a luxurious, dark mole sauce. The sauce is a harmonious blend of toasted spices, ripe tomatoes, garlic, and a hint of sweetness from banana and sugar, balanced by the earthiness of sesame seeds. It offers a deep, layered flavor profile that is both comforting and sophisticated. Perfect for family dinners or special occasions, this recipe captures the essence of traditional Mexican cuisine with its aromatic complexity and velvety texture. It pairs beautifully with warm tortillas or fluffy rice, making it a satisfying centerpiece for any meal.Ingredients
Directions
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Bring 800 ml of water to a boil in a large pot, add the chicken fillets, and simmer until just cooked through but still tender.
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Remove the chicken pieces from the water and set aside, keeping them covered to retain moisture.
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Reserve the chicken stock produced from boiling the chicken.
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Heat oil in a large saucepan over medium heat and fry the mole paste until it becomes fragrant and deepens in color.
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In a blender or food processor, combine the quartered onion, garlic clove, peeled tomatoes, banana, and sugar, blending until smooth.
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Pour the blended mixture into the saucepan with the fried mole paste.
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Stir well to combine and simmer over low heat for 3 minutes, allowing the flavors to meld.
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Gradually add 3 cups of the reserved chicken stock to the saucepan, stirring constantly.
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Cover the saucepan and cook over low heat for 15 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
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If the sauce becomes too thick, thin it with a little more chicken stock.
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Taste the sauce and adjust seasoning; if it is too spicy, add a pinch more sugar or a bit more blended tomato.
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Meanwhile, dry-fry the sesame seeds in a small pan over medium heat until golden brown and fragrant, watching closely to prevent burning.
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Add the cooked chicken pieces to the mole sauce and heat through gently for 2-3 minutes.
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Serve the chicken hot, generously sprinkled with the toasted sesame seeds.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1062.4kcal
- % Daily Value *
- Total Fat 56.5g87%
- Saturated Fat 14.1g71%
- Cholesterol 333.8mg112%
- Sodium 385.6mg17%
- Total Carbohydrate 15.4g6%
- Dietary Fiber 3.1g13%
- Sugars 8.2g
- Protein 104.2g209%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
