Chicken Mole Poblano

A lot of spices and many ingredients that you wouldnt dare to combine in a regular kitchen. Perhaps an inspiration to try out your own recipes, no matter how crazy they sound. And if it doesnt work out, no one needs to know. Pssst…

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 3
  • Number of Servings: 4

Ingredients

Mole sauce

  • 2 piece Spices, chili powder

  • 2 piece Spices, chili powder

  • 2 piece Spices, chili powder

  • 0.25 cups Raisins, golden

  • 1 dl Water

  • 0.25 cups Nuts, almonds

  • 0.25 cups Sesame seeds, dried

  • 1 teaspoon Spices, pepper, black

  • 1 piece Spices, cinnamon, ground

  • 1 teaspoon Spices, oregano, dried

  • 4 twig Thyme, fresh

  • 2 piece Onion, raw

  • 3 pods Garlic, fresh

  • 2 piece Bell pepper, serrano, fresh

  • 6 pieces Tomato, red

  • 60 g Cooking chocolate, unsweetened

  • 4 pieces Meat, chicken, thighs

  • 1 piece Juice, lemon

  • 0.25 teaspoons Spices, pepper, black

  • 1 teaspoon Salt, table

  • 8 spoon Oil, olive

  • 2 cups Soup base, chicken, cube

Steps

  1. For the mole sauce, place the deseeded and chopped dried chilies (ancho, anaheim, chipotle) in a dry pan and roast them until they change color. Then transfer them to a bowl with raisins and pour hot water over them. Soak until softened (30 minutes). In the same pan where you roasted the chilies, add almonds and sesame seeds, seasoned with pepper, cinnamon stick, oregano, and thyme. Roast and then transfer to a blender, where you blend everything into a smooth paste. Peel and finely chop 2 onions and garlic.

  2. In the same pan, add 5 tablespoons of olive oil, the chopped onion, and all the garlic cloves. Wash and dry the serrano pepper and tomatoes, then dice them into small cubes. Add the pepper to the pan and sauté until the ingredients lightly brown. Then add the tomatoes to the pan. Cook while stirring continuously for another 15 minutes, then transfer everything to a multipurpose blender. Break the dark chocolate into smaller pieces and add them to the blender along with the chilies and raisins. Start blending all the ingredients, adding the soaking liquid (from the chilies and raisins) as needed to achieve a smooth sauce.

  3. Wash and dry the chicken thighs and place them in a large bowl. Squeeze a lemon and pour the juice over the chicken, seasoning it with salt and pepper. Heat 3 tablespoons of olive oil in a pan and sear the chicken on all sides until golden brown. Transfer the chicken thighs to a plate, leaving the oil in the pan. Pour two cups of mole sauce into the pan and cook for 5 minutes (uncovered). Add the broth and return the chicken thighs to the pan. Cover and simmer on medium heat for 25 minutes. Serve the cooked chicken on plates and pour the mole sauce over it.

Nutrition Information (Per 100g)

  • Calories: 148.88 kcal
  • Fat: 10.36 g
    • Saturated Fat: 1.79 g
  • Carbohydrates: 6.77 g
    • Sugars: 2.97 g
  • Protein: 5.9 g
  • Fiber: 1.64 g

Advice

For decoration, sprinkle sesame seeds over the sauce and chicken thighs.