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Lorenza

Lorenza Ávila

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Chicken in Mole Sauce

30 min
2 h
Easy
147
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The mole poblano is one of the most representative dishes of Mexico, the origin is very old and over time has evolved to become a complex sauce but totally delicious. The most current recipes go back to the convent era, however, the preparation has been evolving from generation to generation, made with dried chiles mixed with pips, garlic, almonds, banana and with a delicious sweet touch of table chocolate. Do not forget to try this rich sauce accompanied by a serving of chicken.
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Ingredients

10 servings
  • 1 1/2 rajas of cinnamon
  • 1/2 Cup of almond
  • 1/4 of Cup of peanut
  • 1/2 Cup of nut
  • 1/4 of Cup of pumpkin seed
  • 1/4 of Cup of sesame seed
  • 1/4 of tablespoon of clove whole
  • 1 tablespoon of allspices whole
  • 1 teaspoonful of cumin
  • 4 pieces of star anise
  • 6 cloves of garlic with peel
  • 1 piece of White onion cut into quarters
  • 1/2 Cup of lard
  • 125 grams of ancho chili pepper clean and deveined
  • 70 grams of pasilla chili pepper clean and deveined
  • 70 grams of guajillo chili pepper clean and deveined
  • 1/2 piece of Mexican french bread roll
  • 2 pieces of Corn tortillas
  • 1 piece of plantain
  • 2 pieces of tomato cut into quarters
  • 1 1/2 cups of raisin
  • 2 liters of chicken soup
  • 1/2 teaspoonful of thyme
  • 1 tablespoon of oregano
  • 1 tablespoon of sea salt
  • 180 grams of chocolate of table
  • 1/2 Cup of raw sugar
  • 1 piece of chicken with skin, cut into pieces, cooked
  • to taste of sesame seed toasted, to assemble
  • to taste of rice red, to serve
  • to taste of tortilla to accompany

    Preparation

    Heat a comal over medium heat, roast cinnamon, almonds, peanuts, walnuts, pips, sesame, cloves, allspice, cumin, anise, garlic with peel, and white onion, when they are roasted, remove from the comal and reserve. Be careful not to burn.
    Heat a pot over medium heat with a little lard, fry the chiles without burning them, remove and reserve, fry the bread with the tortilla and the plantain, remove and reserve.
    Add another spoonful of butter to the pot and fry the onion with the roasted garlic, add the tomato, the tomato, the raisins and continue cooking until softened. Add the above ingredients together with those you roasted on the comal, cook again for 5 to 10 minutes.
    Cover the ingredients of the pot with chicken broth, season with salt, oregano and thyme, cook until all the ingredients are soft, about 20 minutes. Remove from cooking and blend slowly until a paste is obtained. Reserve.
    Warm up your clay pot again and add a little more butter, fry the pasta and add a little more chicken broth to hydrate the pasta. Cook for 30 minutes stirring constantly.
    Dissolve the table chocolate along with the sugar, add the rest of the chicken stock and cook for 30 more minutes. Add the cooked chicken, adjust the seasoning to taste and continue cooking until the fat begins to release.
    Serve the breast on a plate covered with the sauce, garnish with sesame and serve with red rice.

    PRESENTATION

    Serve the chicken breast accompanied by red rice and tortillas.

    TIPS

    Remember that the mole has to be stirred constantly and add chicken broth every time its necessary.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    782
    kcal
    39%
    Carbohydrates
    86.0
    g
    29%
    Proteins
    20.2
    g
    40%
    Lipids
    43.5
    g
    67%
    Fiber
    11.7
    g
    23%
    Sugar
    54.4
    g
    60%
    Cholesterol
    22.1
    mg
    7.4%
    Esha
    Rate this tip
    Ratings (6)
    Placido Sandoval
    29/08/2019 01:33:24
    Me encanta esta receta
    Valeria Hernandez Mata
    18/08/2019 18:44:55
    Se ve simplemente delicioso ♥️
    Edy Metelin
    01/07/2019 15:55:44
    Delicioso
    lluvia martinez
    22/02/2019 08:40:06
    Wow
    Rebeca Osorio
    12/01/2019 13:00:02
    😲🥰🤤
    see more

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