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Mole De Poblano (Chocolate Chicken With Chilies)

Mole De Poblano (Chocolate Chicken W/Chilli recipe image
Mole de Poblano is a celebrated Mexican dish known for its intricate balance of sweet, spicy, and savory flavors. This recipe features a deep, velvety sauce made from a blend of mulato, ancho, and pasilla chilies, toasted nuts, seeds, and a touch of dark chocolate. The chicken is first poached to retain moisture, then fried to develop a golden crust before being simmered in the aromatic mole. It is a dish that rewards patience, as the flavors deepen significantly if allowed to rest. Perfect for special occasions, family gatherings, or when you want to impress with authentic, home-style Mexican cooking. Serve with warm corn tortillas, rice, or beans for a complete meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2664.8
Dietary: Vegan
Description
Mole de Poblano is a celebrated Mexican dish known for its intricate balance of sweet, spicy, and savory flavors. This recipe features a deep, velvety sauce made from a blend of mulato, ancho, and pasilla chilies, toasted nuts, seeds, and a touch of dark chocolate. The chicken is first poached to retain moisture, then fried to develop a golden crust before being simmered in the aromatic mole. It is a dish that rewards patience, as the flavors deepen significantly if allowed to rest. Perfect for special occasions, family gatherings, or when you want to impress with authentic, home-style Mexican cooking. Serve with warm corn tortillas, rice, or beans for a complete meal.
Directions
  1. 1
    Season the chicken pieces with salt and pepper.
  2. 2
    Place chicken pieces in a large pot with 2 onions and 3 cloves of garlic. Cover with water and bring to a boil.
  3. 3
    Reduce heat and simmer the chicken for 30 minutes, or until almost cooked through.
  4. 4
    Drain the chicken, reserving the stock, and pat the chicken pieces dry.
  5. 5
    Melt lard in a heavy-based pan over medium heat.
  6. 6
    Fry the chicken pieces on all sides until lightly browned. Remove chicken from the pan and set aside.
  7. 7
    Remove stems and seeds from the mulato, ancho, and pasilla chilies. Tear the chilies into pieces.
  8. 8
    Soak the chili pieces in 300ml of boiling water for 30 minutes to soften.
  9. 9
    In a blender, puree the soaked chilies with their soaking water, remaining onions, garlic, chopped tomatoes, almonds, peanuts, sesame seeds, coriander, anise seeds, cinnamon, and dark chocolate until smooth.
  10. 10
    Pour the pureed mole sauce into the pan with the remaining lard. Fry the sauce for a few minutes, stirring constantly.
  11. 11
    Return the chicken pieces to the pan. Add enough reserved chicken stock to just cover the meat.
  12. 12
    Simmer gently for 30 minutes, or until the chicken is thoroughly cooked and the sauce has thickened.
  13. 13
    Adjust seasoning with salt, pepper, and sugar if needed.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2664.8kcal
% Daily Value *
Total Fat 198.6g306%
Saturated Fat 39.1g196%
Cholesterol 109.9mg37%
Sodium 2238.8mg94%
Total Carbohydrate 136.2g46%
Dietary Fiber 46.6g187%
Sugars 58.1g
Protein 106.0g212%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mole-de-poblano-chocolate-chicken-w-chilli/