Chicken Mole Poblano
Puebla's festive sauce of dried chillies, nuts, seeds, spices and a little dark chocolate, ground and simmered until dark and glossy, then served over poached chicken — the dish of weddings and the Day of the Dead.
Ingredients
Ingredients
- 1.5 kg chicken pieces on the bone
- 1.5 l water
- 1 large onion, halved
- 4 cloves garlic, peeled
- 2 tsp salt
- 4 dried ancho chillies
- 3 dried pasilla chillies
- 3 dried guajillo chillies
- 3 tbsp lard
- 3 tbsp sesame seeds
- 30 g blanched almonds
- 30 g raisins
- 1 corn tortilla, torn
- 2 ripe tomatoes, quartered
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.5 tsp black pepper, ground
- 50 g dark chocolate (70%), chopped
- 1 tbsp sugar
- 600 g cooked white rice, to serve
Nutrition (estimated)
high confidenceRecipe total: 6903 kcal · P 489.8g · C 685.6g · F 229.6g
Estimated from 20 of 20 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Put the chicken in a large pot with the water, one onion half, 2 garlic cloves and the salt and simmer for 35–40 minutes until cooked. Lift out the chicken, then strain and keep the stock.
- 2Stem and seed the chillies and tear them into pieces. Heat 1 tbsp of the lard in a frying pan over medium heat and fry the chillies for a few seconds a side, just until they blister and smell toasty; burnt chillies make the mole bitter. Soak them in 500 ml of the hot stock for 20 minutes.
- 3In the same pan toast all the sesame seeds until golden and set 1 tbsp aside for the garnish. Then fry the almonds for 2 minutes, the raisins until they puff and the torn tortilla until crisp, adding a little lard as needed.
- 4Chop the second onion half and fry it with the remaining garlic and the tomatoes for 8 minutes until soft.
- 5Blend the chillies and their soaking stock with the 2 tbsp of sesame, the almonds, raisins, tortilla, the onion and tomato mixture, cinnamon, cloves and black pepper until very smooth, in batches, adding stock if needed. Push it through a sieve for a velvety sauce.
- 6Heat the remaining lard in a large heavy pot over medium-high heat, pour in the purée — it will splutter — and fry for 5 minutes, stirring, until it darkens and thickens.
- 7Stir in the chocolate, sugar and 500 ml of the stock and simmer gently for 30 minutes, stirring often, until glossy and thick enough to coat a spoon. Season with salt and loosen with more stock if it gets too thick.
- 8Add the chicken pieces and heat them through in the sauce for 10 minutes.
- 9Serve on the rice with plenty of mole spooned over, sprinkled with the reserved sesame seeds.
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Questions and answers
How long does Chicken Mole Poblano take to make?
About 140 minutes: 40 min prep and 100 min cooking.
What ingredients do you need for Chicken Mole Poblano?
20 ingredients: chicken pieces on the bone, water, onion, garlic, salt, dried ancho chillies, dried pasilla chillies, dried guajillo chillies, lard, sesame seeds, blanched almonds, raisins and 8 more.
How many servings does this Chicken Mole Poblano recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Chicken Mole Poblano?
About 1151 kcal, with 81.6 g protein, 114.3 g carbohydrate and 38.3 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Chicken Mole Poblano?
Chicken Mole Poblano comes from Mexican cuisine.
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