Name: Mole Poblano with Mexican Rice
Prep time: 45 min
Yield: 2
Cuisine: Mexicana
Ingredients: 2 legs, and chicken thigh; 4 ancho chiles; 6 mulato chiles; 1 pasilla chile; 1 chipotle chile; 25 grams raisins; 25 grams almonds, peeled; 25 grams walnuts; 1 prunes, boneless; 15 grams sesame seeds; 1 stick cinnamon; 1 clove; 1 pepper, thick; 2 cloves garlic, 1 for grinding and another for cooking the chicken; 3 tomatoes; 1 onion, ½ piece for the mole and ½ piece for cooking the chicken; 1/2 corn tortillas; 1/2 bolillo rolls; 100 grams lard; 1/4 piloncillos; salt; 2 cups chicken broth; 1/2 tablets chocolate, for serving

Preparation

45 mins

Low

Cook the chicken with water, ½ piece of onion, and 1 clove of garlic for 30 minutes over medium heat. Set aside. Remove the seeds from the chiles and fry them with a little lard. Heat the water and when it boils, add the chiles and cook until soft. Blend with a little liquid until a paste forms. Set aside.