Mole Poblano with Chicken
Servings
4 Servings
Ingredients
- 4 chicken breast halves bone-in and skin on
- 3 TBLS olive oil
- 1 yellow onion medium size, finely diced (about 1 cup)
- 1 green bell pepper finely diced (about 1 cup)
- 1 jalapeno pepper finely chopped (about 2 tablespoons)
- 1/4 cup almonds chopped
- 3 cloves garlic smashed
- 2 TBLS chili powder
- 1 tsp fresh ginger grated
- 1/2 tsp thyme leaves chopped
- 1/4 tsp anise seed
- 1/4 tsp cinnamon
- 3 tomatoes medium size, chopped
- 1 cup chicken broth plus more as needed
- 3 TBLS almond or peanut butter
- 2 ounces chocolate chopped
- 1 tsp salt
- 1/2 tsp Black pepper
- 2 TBLS sesame seeds
Instructions
- 1 Preheat oven to 350 degrees F. In large Dutch oven over medium-high heat, warm oil.2 Place chicken in Dutch oven and cook, turning, until brown on all sides, about 8 – 10 minutes.3 Remove chicken from pan and set aside. Add onion to the hot pan and stir to brown slightly, about 5 minutes. Add bell pepper, jalapeno pepper, almonds and garlic; sauté until aromatic, about 3 minutes.4 Add chili powder, ginger, thyme, anise seed and cinnamon. Sauté until aromatic, about 30 seconds. Add tomatoes.5 Pour in 1 cup chicken broth and stir to deglaze pan, scraping up any browned bits from the bottom of pan.6 Whisk in almond or peanut butter, return chicken and any juices to pan. Bring to a boil.7 Cover pan and transfer to hot oven. Braise chicken until tender, about 1 hour. Add a little chicken broth as needed throughout cooking time to keep level constant. 8 Remove pot from oven. Remove chicken from pot; cover to keep warm. Add chocolate to sauce, stirring to melt. Add salt and pepper. Return chicken to sauce in pot and turn to coat evenly.9 Bring mixture to simmer over medium heat to warm chicken throughout. Remove chicken to serving platter; sprinkle with sesame seeds.
- Source:
- National Chicken Council
I would love your recipe for a more authentic mole chicken – please email it to me [email protected] and we will work on including it in our future recipes.
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
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Twitter @joyofkosher
I’m Mexican and I’m really sad to see that this is not the real Mexican mole poblano.
I guess the flavour would be ok but the taste should be something else as this recipe doesn’t use the regular chiles and species used for its preparation.
If you aloud me I will give the original recipe even with some varient on it. I love cooking and I know the Mexican one as I was born there.
Thanks tovi – there was a step missing – I added it.
Wow, thanks so much for letting us know, I would have been worried about the sauce making it all night. Can’t wait to try it.
Just a little bit confused… When does the chocolate get added in? In number 8 it says “Return chicken to sauce in pot” wasn’t the chicken already in the sauce when it was braising in the oven for an hour?
When you say chocolate, I assume you mean unsweetened chocolate. You can purchase hechshered Mexican chocolate. It’s expensive but worth it. I made Rick Bayless’ Turkey Mole for Thanksgiving (http://www.saveur.com/article/Recipes/Turkey-in-Mole-Poblano). The recipe took 3 days but SO WORTH IT. Wonderfully complex flavors. Make extra sauce and then make a regular roast chicken and serve sauce alongside.
This recipe took some time as I was preparing it for 12 people. After it was done I separated the sauce from the chicken, put the hot sauce into a slow cooker set on warm right before Shabbas, and then was able to serve it warm for lunch. It was fantastic! I froze the leftovers and we are looking forward to eating it again.