Mole Poblano with Chicken

Name: Mole Poblano with Chicken
Prep time: 150 min
Cook time: 120 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 1/2 sticks cinnamon; 1/2 cups almonds; 1/4 cups peanuts; 1/2 cups walnuts; 1/4 cups pumpkin seeds; 1/4 cups sesame seeds; 1/4 tablespoons clove, whole; 1 tablespoon allspice berry, whole; 1 teaspoon cumin; 4 star anise pods; 6 cloves garlic, with shell; 1 white onion, cut into squares; 1/2 cups lard; 125 grams ancho chile, cleaned and deveined; 70 grams pasilla chile, cleaned and deveined; 70 grams guajillo chile, cleaned and deveined; 1/2 bolillo rolls; 2 corn tortillas; 1 plantain; 2 tomatillos, cut into squares; 1 1/2 cups raisins; 2 liters chicken broth; 1/2 teaspoons thyme; 1 tablespoon oregano; 1 tablespoon coarse salt; 180 grams Mexican chocolate; 1/2 cups raw sugar; 1 chicken, with skin, cut into pieces, cooked; sesame seeds, toasted, for assembly; Mexican red rice, for serving

Lorenza Ávila

Mole Poblano is one of the most representative dishes of Mexico, its origin is very ancient, and over time it has evolved into a complex but totally delicious sauce.

The most current recipes date back to the conventual era; however, the preparation has evolved from generation to generation, made with dried chiles mixed with pumpkin seeds, sesame seeds, almonds, plantains, and a delicious sweet touch of table chocolate. Don't miss out on trying this rich sauce accompanied by a piece of chicken.

Reviewed by Editorial Team of Kiwilimón

Published: 14-08-2018

Preparation

30 mins

Low

Heat a griddle over medium heat, roast the cinnamon, almonds, peanuts, walnut, pumpkin seeds, sesame seeds, cloves, allspice, cumin, anise, garlic with skin, and white onion. Once roasted, remove from the griddle and set aside. Be careful not to burn them. Heat a small pot over medium heat with a bit of lard, fry the chiles without burning them, remove and set aside, fry the bread with the tortilla and the plantain, remove and set aside. Add another tablespoon of lard to the pot and fry the roasted onion with the garlic, add the tomato, the tomatillo, the raisins, and continue cooking until softened. Add the previous ingredients along with those roasted on the griddle, and cook again for 5 to 10 minutes. Cover the ingredients in the pot with chicken broth, season with salt, oregano, and thyme, and cook until all ingredients are soft, about 20 minutes. Remove from heat and blend gradually until you obtain a paste. Set aside. Heat your clay pot again with a bit more lard, fry the pasta, and add a bit more chicken broth to hydrate the pasta. Cook for 30 minutes, stirring constantly. Dissolve the table chocolate with the sugar, incorporate the rest of the chicken broth, and cook for another 30 minutes. Add the cooked chicken pieces, adjust seasoning, and continue cooking until it starts to release fat. Serve a breast on a plate covered with the sauce, garnish with sesame seeds, and serve with red rice.