Pollo Mole Poblano Recipes

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POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE



Pollo Con Mole Poblano - Chicken in Mole Sauce image

Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.

Provided by Molly53

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 -5 lbs frying chicken, cut up in serving pieces (you can also use turkey or pheasant)
oil, for frying
1 bay leaf
2 cups tomatoes, peeled and roughly chopped
3/4 cup green bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
2 teaspoons salt
2 teaspoons sesame seeds
1 1/2 teaspoons chili powder (store bought, your own recipe or Chili Powder)
1 1/2 teaspoons light corn syrup (Karo)
1/4 cup unsweetened cocoa
1/4 cup brown sugar
1/4 cup chopped almonds
1/4 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon crushed red chili peppers or 1 pinch ground cloves

Steps:

  • Heat a shallow layer of oil in a very large skillet, or use two skillets.
  • Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
  • While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
  • When chicken is done, drain broth and reserve.
  • Add 1 to 1 1/2 cup of broth to sauce.
  • Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.

MOLE POBLANO CON POLLO



Mole Poblano Con Pollo image

Puebla-style chicken, taken from "Mexican Cooking" (my bible!). Loads of ingredients but don't let them put you off--it's really quite easy and the end product is worth the wait. Great served with Arroz Blanco.

Provided by Lou van

Categories     Chicken

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 22

2 1/2 kg chicken, poached, meat removed from bones
3 tablespoons lard
1 -3 green chili (fresh or canned)
1 large onion, chopped
2 garlic cloves, chopped
50 g sesame seeds
1 teaspoon fennel seed
6 coriander seeds
50 g almonds
50 g peanuts
4 black peppercorns
150 ml chicken stock
900 g chopped tomatoes
1 stale corn tortilla, shredded
1 tablespoon ground cinnamon
2 whole cloves
1 -4 tablespoon chili powder
50 g raisins
1 tablespoon salt
50 g pumpkin seeds
50 g unsweetened chocolate
2 tablespoons malt vinegar

Steps:

  • Make the sauce first.
  • Melt half the lard in a large saucepan. Cook the chilies, onion and garlic for 5 minutes
  • Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns.
  • Cook for 10 minutes.
  • Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste.
  • Melt the remaining lard in the pan and cook the tomatoes.
  • Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds.
  • Cook for 5 minutes.
  • Add this mixture to the bowl of the food processor, and process until smooth.
  • Add more chicken stock if required. (The mole paste should be quite thick now).
  • Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes.
  • Add the chocolate and allow it to melt, stirring all the time.
  • Add the vinegar and the remaining chicken stock. (The sauce should now be very thick).
  • At this point check the seasoning.
  • If the mole sauce is not spicy enough add more chili powder.
  • The taste will be raw.
  • When the sauce has cooled store in the refrigerator.
  • Leave for 24 - 48 hours.
  • Pour (spoon) about a quarter of the sauce into the bottom of a large saucepan.
  • Add the chicken and cover with remaining sauce.
  • Warm gently.
  • Serve the chicken masked with the sauce sprinkled with toasted sesame seeds.

Nutrition Facts : Calories 475.4, Fat 33.5, SaturatedFat 9.3, Cholesterol 98.5, Sodium 720.1, Carbohydrate 16.9, Fiber 4.4, Sugar 7.5, Protein 29.6

POLLO MOLE POBLANO



Pollo Mole Poblano image

Recipe is from the La Cocina de Taos Restaurant in business since the 1950's. The recipe says it is alot of fun to put together, but also warns not to leave any of the ingredients out. The ingredients for this mole sauce are made in the blender and then heated.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

6 tablespoons new mexico chile powder (or your choice)
3 tablespoons sesame seeds
3/4 cup almonds, slivered and blanched
1 dry corn tortilla, crushed
1/2 cup seedless raisin
2 garlic cloves
1/2 teaspoon anise seed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
3 medium ripe tomatoes, peeled and quartered
2 teaspoons salt
1/2 teaspoon whole black peppercorn
5 cups chicken stock
1 1/2 ounces unsweetened chocolate, grated
2 broiler chickens, halved

Steps:

  • In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste.
  • Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed.
  • In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.

ESTELLA'S MOLE POBLANO CHICKEN



Estella's Mole Poblano Chicken image

Provided by Chuck Hughes

Categories     condiment

Time 2h45m

Yield 6 servings

Number Of Ingredients 24

8 dried ancho chiles, stemmed and seeded
2 poblano chiles, roasted, seeded and peeled
About 1/3 cup/80 ml chicken broth
Salt
1/4 cup/60 ml canola oil or lard, plus more for simmering
1/4 cup/60 ml whole almonds
1/4 cup/60 ml hazelnuts
1/4 cup/60 ml pecans
1/4 cup/60 ml sesame seeds
1/4 cup/60 ml raisins
1/2 teaspoon/2 ml anise seeds
1/2 teaspoon/2 ml cumin seeds
1/2 teaspoon/2 ml black peppercorns
3 whole cloves
1 cinnamon stick
6 cloves garlic, peeled
1 onion, sliced
1 plantain, cut into chunks
2 corn tortillas, toasted and torn apart
About 3 2/3 cup/910 ml chicken broth
1/4 cup/60 ml roughly chopped Mexican chocolate, such as Ibarra
1 tablespoon/15 ml sugar
Salt and freshly ground black pepper
Roasted, grilled or poached chicken, for serving

Steps:

  • For the chile paste: Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain and pour into a blender with the roasted poblanos and chicken broth. Pulse until pureed. Season with salt and set aside.
  • For the mole: Heat the canola oil in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantains and add to the food processor with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste.
  • In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.

CHICKEN MOLE POBLANO



Chicken Mole Poblano image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 26

2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
4 radishes, thinly sliced
1 lime, juiced
Cilantro leaves, for garnish
Cooked white rice, for serving

Steps:

  • For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
  • Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
  • Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
  • Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

MOLE POBLANO



Mole Poblano image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield about 3 1/2 quarts

Number Of Ingredients 25

Lard, as needed
2 1/2 onions, halved
8 garlic cloves, plus 1 head garlic, roasted
1 onion, roasted and chopped
3 tomatoes, roasted
10 tomatillos, roasted
3/4 cup sesame seeds
3/4 cup almonds
3/4 cup peanuts
3/4 cup raisins
1 cup prunes
1 1/2 plantains, sliced into 1/4-inch pieces
1 teaspoon ground coriander seeds
1 teaspoon ground star anise
1 (4-inch) cinnamon stick, ground
1 stale croissant, cit in pieces
1 charred tortilla, broken into pieces
1 1/2 quarts chicken stock, plus 2 quarts
30 mulatto chiles
16 ancho chiles
6 pasilla chiles
1 chipotle chiles
8 ounces Mexican chocolate, chopped
1/4 cup sugar
2 quarts chicken broth, plus more as needed

Steps:

  • For the Lomo Saltado:
  • Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
  • In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
  • In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
  • Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.

MOLE POBLANO



Mole Poblano image

Provided by Food Network

Time 1h5m

Yield 2 servings

Number Of Ingredients 12

1/4 pound sesame seeds
Olive oil, for cooking
1/4 pound almonds
1/4 pound peanuts
3 bananas or plantains
1 pound raisins
1/4 pound tomatoes
1 pound fire roasted poblano chiles, rehydrated in water
1/4 teaspoon aniseeds
1/4 teaspoon cinnamon
1 ounce unsweetened Mexican chocolate
2 pre-cooked turkey legs

Steps:

  • In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.
  • In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through.

TURKEY MOLE POBLANO



Turkey Mole Poblano image

Moles come in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. This is a version that works great to help use up that extra turkey on Thanksgiving. We also make this every year for our Christmas dinner with my husbands family. Sprinkle sesame seeds over mole if desired. Garnish with onions and limes. Serve with rice on the sides and tostadas or tortillas.

Provided by Sherbear1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 2h10m

Yield 6

Number Of Ingredients 24

2 dried pasilla chiles
2 dried guajillo chilies
2 dried ancho chile peppers
1 dried cascabel chile
1 dried morita chile
3 large Roma tomatoes
¾ cup vegetable oil, divided
1 large white onion, diced
5 cloves garlic, crushed
4 whole cloves
½ teaspoon sesame seeds
¼ teaspoon coriander seeds
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup unsalted peanuts
⅓ cup chopped almonds
2 (6 inch) corn tortillas
¾ Mexican hot chocolate drink tablet (such as Nestle® Abuelita)
1 teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ¼ cups turkey stock
1 cinnamon stick
2 pounds leftover turkey meat, or to taste

Steps:

  • Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
  • Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
  • Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
  • Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
  • Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
  • Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
  • Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
  • Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
  • Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

Nutrition Facts : Calories 519.3 calories, Carbohydrate 31.9 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 4.8 g, Sodium 582 mg, Sugar 8.1 g

MOLE POBLANO SAUCE



Mole Poblano Sauce image

Mole is a rich, dark, reddish-brown, smooth sauce made spicy and robust with a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground sesame or pumpkin seeds. Its best-known ingredient is Mexican chocolate which is used sparingly. The chocolate, flavored with cinnamon, almonds, and vanilla, provides richness to the sauce without adding a cloyingly sweet aftertaste. In Mexico, mole, commonly served with poultry, is prepared in hundreds of ways. Its roster of ingredients can number few as four and as many as four dozen.

Provided by unsane1047

Time 1h15m

Yield 10

Number Of Ingredients 13

4 peppers dried ancho chiles, stemmed and seeded
4 peppers New Mexico dried red chile pods, stemmed and seeded
2 medium tomatoes - peeled, seeded, and chopped
1 medium onion, chopped
½ (6 inch) corn tortilla, torn
¼ cup raisins
2 cloves garlic, chopped
3 tablespoons sesame seeds, divided
¼ teaspoon ground cloves
¼ teaspoon ground coriander
3 tablespoons vegetable shortening
1 cup vegetable broth
1 ounce Mexican chocolate

Steps:

  • Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
  • Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 13 g, Fat 6.4 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 52.5 mg, Sugar 5.8 g

MOLE POBLANO DE GUAJOLOTE



Mole Poblano de Guajolote image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 5

1 turkey (8 to 10 pounds)
1-1/2 teaspoons salt
1/3 cup lard
4 cups Mole Poblano
1/4 cup sesame seeds, toasted

Steps:

  • Pat turkey dry. Cut off wings; discard or save for another use. Cut off legs; separate drumsticks from thighs. Cut the breast into quarters. Sprinkle all sides of turkey pieces with salt. In a Dutch oven or large heavy skillet, melt lard. Cook turkey pieces in batches over medium heat until browned on all sides. Remove and keep warm. , Drain pan drippings. Return turkey to Dutch oven. Pour mole over the top; bring to a boil. Reduce heat; cover and simmer for 1 hour or until a thermometer reads 180°. , Remove turkey to a cutting board; cover and let stand for 15 minutes. Cut turkey into 1/4-in. slices if desired. Arrange turkey slices or pieces in a deep serving dish; drizzle with mole. Sprinkle with sesame seeds.

Nutrition Facts :

MOLE POBLANO



Mole Poblano image

You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 30m

Yield 8-1/2 cups.

Number Of Ingredients 16

3 medium tomatoes, coarsely chopped
6 each dried ancho, mulato and pasilla chilies, stems and seeds removed
10 tablespoons shortening, divided
1/4 cup sesame seeds, toasted
1/4 teaspoon each coriander seeds and aniseed, toasted
10 whole peppercorns
4 whole cloves
1 cinnamon stick (1/2 inch)
1/4 cup chopped almonds
1/4 cup salted pumpkin seeds or pepitas
3 garlic cloves, peeled
1/4 cup raisins
2 slices French bread (1 inch thick), cubed
8 cups chicken broth, divided
2 ounces Mexican chocolate, chopped
1/4 teaspoon salt

Steps:

  • In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.

Nutrition Facts : Calories 184 calories, Fat 12g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

MOLE POBLANO CLASSICO -- CLASSIC MEXICAN POBLANO SAUCE



Mole Poblano Classico -- Classic Mexican Poblano Sauce image

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas.

Provided by Molly53

Categories     Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 medium tomatoes (peeled, seeded and chopped)
1 tablespoon sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon coriander seed
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate (or more to taste)
1 tablespoon sesame seeds, for garnish

Steps:

  • Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
  • Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently to prevent sticking.
  • Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
  • Sprinkle remaining sesame seeds as a garnish.

Nutrition Facts : Calories 229, Fat 17.6, SaturatedFat 3.9, Sodium 174.1, Carbohydrate 16.8, Fiber 5, Sugar 6.3, Protein 5.9

CHICKEN IN MOLE, PUEBLA STYLE



Chicken in Mole, Puebla Style image

Provided by Tom Gilliland

Categories     Chicken     Chocolate     Garlic     Nut     Pepper     Fry     Cinco de Mayo     Dinner     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 30

4 pounds chicken pieces, skin on
Sea salt and ground black pepper to taste
2 tablespoons sesame seeds, toasted, for garnish
white rice
Mole Poblano
Makes 9 cups.
9 mulato chiles*
7 pasilla chiles*
6 ancho chiles*
1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
4 or 5 tomatillos,** husked and cooked until soft
5 whole cloves
20 whole black peppercorns
1-inch piece of a Mexican cinnamon stick***
1 tablespoon seeds from the chiles, toasted
1/2 teaspoon anise seeds, toasted
1/4 teaspoon coriander seeds, toasted
8 tablespoons sesame seeds, toasted
4 garlic cloves, roasted
3 tablespoons raisins
20 whole almonds, blanched
1/4 cup pumpkin seeds****
2 corn tortillas, torn into pieces
3 stale French rolls, cut into 1-inch slices
6 to 7 cups reserved chicken broth as needed
1 1/2 ounces Mexican chocolate, chopped
*Mulato, pasilla, and ancho chiles are three varieties of dried chiles often used in Mexican cooking. The ancho chile (a poblano that has ripened to a dark red color and dried) is rust-colored, broad at the stem and narrowing to a triangular tip. The mulato, a relative to the poblano, is dark brown and triangular. The shiny black pasilla chile, a dried chilaca chile, is narrow and five to six inches long. Good quality chiles should be fragrant and pliable. Wipe them carefully with a damp cloth or a paper towel to remove any dust.
**Tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.
***Mexican cinnamon, known as canela, is the bark of the true cinnamon tree, native to Sri Lanka. It is sold in very thin and somewhat flaky curled sticks and is much softer than the more common variant of cinnamon, which comes from the bark of the cassia tree.
****Also known as pepitas, the pumpkin seeds used in Mexican cooking are hulled. When frying or toasting pumpkin seeds in a dry skillet, keep a cover handy, as they will pop like popcorn.

Steps:

  • In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
  • Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
  • Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
  • Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.

CLASSIC MOLE POBLANO SAUCE WITH CHICKEN



Classic Mole Poblano Sauce With Chicken image

Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.

Provided by Rita1652

Categories     Chicken Breast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 23

4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, chopped
2 garlic cloves, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
water or rum
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate square, to taste (or Mexican Chocolate, (or more)
4 boneless skinless chicken breasts
salt
pepper
paprika, to taste
corn kernel
cilantro
tomatillo

Steps:

  • Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
  • Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
  • Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.

Nutrition Facts : Calories 478, Fat 29.4, SaturatedFat 6.5, Cholesterol 75.5, Sodium 398.1, Carbohydrate 25.2, Fiber 7.5, Sugar 9.5, Protein 34

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