MOLE POBLANO CON POLLO
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
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
PUEBLA STYLE CHICKEN MOLE
Make and share this Puebla Style Chicken Mole recipe from Food.com.
Provided by Amberngriffinco
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring 800 ml water to boil and add chicken fillets. Simmer till just stiffened. Remove chicken and cover to prevent their drying out. Reserve the resulting chicken stock.
- Heat oil in large saucepan and fry mole paste till fragrant. In a blender or food processor, combine onion, garlic, tomato, banana and sugar. Add this paste to the mole in the pan. Stir and simmer over low heat for 3 minutes.
- Add 3 cups chicken stock, cover and cook over low heat for 15 minutes, till mixture thickens to a creamy consistency. If too thick, add a little more stock. Taste for chili heat: if it's too hot, add extra sugar or blended tomato.
- Meanwhile, dry fry sesame seeds in a pan till golden brown and fragrant. Add chicken pieces to the sauce, heat through and serve sprinkled with sesame seeds.
Nutrition Facts : Calories 382.9, Fat 10.2, SaturatedFat 1.8, Cholesterol 145, Sodium 176.7, Carbohydrate 11, Fiber 2.1, Sugar 5.6, Protein 59.4
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