Mole Poblano with Chicken Recipe
Ingredients:
- 4 complete chicken legs (thigh and drumstick), about 1.5 kg (3.3 lbs)
- Salt, to taste
- 2 tablespoons (30 ml) vegetable oil
- 3 dried ancho chilies, stems and seeds removed
- 3 dried pasilla chilies, stems and seeds removed
- 3 dried mulato chilies, stems and seeds removed
- 2 Roma tomatoes, about 200 g (7 oz), quartered
- 1 small onion, about 70 g (2.5 oz), quartered
- 3 cloves garlic
- 50 g (1/3 cup) almonds
- 50 g (1/3 cup) peanuts
- 2 tablespoons (30 ml) sesame seeds, plus extra for garnish
- 2 corn tortillas, torn into pieces
- 50 g (2 oz) dark chocolate, preferably Mexican, coarsely chopped
- 1 teaspoon (5 g) ground cinnamon
- 1/2 teaspoon (2.5 g) ground cloves
- 1/2 teaspoon (2.5 g) ground coriander
- 1 cup (240 ml) chicken broth, plus more as needed
- 1 tablespoon (15 ml) apple cider vinegar
- Salt and pepper, to taste
- Cooked white rice, for serving
Cooking Time:
Total estimated time: 2 hours
Instructions:
Step 1: Preparing the Chicken
Season the chicken legs with salt. In a large pot over medium-high heat, add vegetable oil. Once hot, sear the chicken legs in batches for about 4-5 minutes per side until golden brown. Remove chicken from the pot and set aside.
Step 2: Toasting the Chilies
Lower the heat to medium, add the dried chilies to the pot and toast for about 2-3 minutes until fragrant, stirring continuously to prevent burning. Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for 20 minutes until softened.
Step 3: Making the Sauce
In a medium saucepan over medium heat, toast the almonds, peanuts, and sesame seeds until golden brown and fragrant, about 5 minutes. Remove from heat and set aside.
In the same pot, add the quartered tomatoes, onion, and garlic. Cook until slightly charred and softened, about 8 minutes. Transfer to a blender along with the toasted nuts, seeds, soaked chilies, tortillas, chocolate, cinnamon, cloves, coriander, and 1 cup (240 ml) of chicken broth. Blend until smooth, adding more broth if needed to achieve a thick, sauce-like consistency.
Step 4: Cooking the Mole
Return the blended sauce to the pot. Over medium heat, bring it to a simmer. Add apple cider vinegar, salt, and pepper to taste. Return the seared chicken legs to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot, and allow the chicken to cook in the mole for about 1 hour, or until the chicken is tender and the sauce has thickened.
Step 5: Serving
Taste the mole sauce and adjust seasoning as necessary. Serve the chicken pieces over cooked white rice, generously spooning the mole sauce over the top. Garnish with extra sesame seeds for a touch of elegance.
Conclusion
Mole Poblano represents the harmony of diverse flavors melding into a luxurious dish worthy of celebration. Its elaborate depth comes from the careful orchestration of spices, chocolate, and chilies, showcasing an exceptional balance of tradition and innovation. By preparing this soulful Mexican classic, you’ve not only created an enriching meal but have also embraced a piece of Mexico’s cultural heritage. Enjoy each flavorful bite and the sense of accomplishment that accompanies crafting such a storied recipe.
