Mole Poblano With Chicken
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 4 chicken breast halves, bone-in and skin on
- 3 tablespoons 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 garlic cloves, smashed
- 2 tablespoons chili powder
- 1 teaspoon fresh ginger, grated
- 1⁄2 teaspoon thyme leaves, chopped
- 1⁄4 teaspoon anise seed
- 1⁄4 teaspoon cinnamon
- 3 tomatoes, medium size, chopped
- 1 cup chicken broth, plus more as needed
- 3 tablespoons almonds or 3 tablespoons peanut butter
- 2 ounces chocolate, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons sesame seeds
directions
- Preheat oven to 350 degrees F.
- In large Dutch oven over medium-high heat, warm oil.
- Place chicken in Dutch oven and cook, turning, until brown on all sides, about 8 – 10 minutes.
- 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.
- Add chili powder, ginger, thyme, anise seed and cinnamon.
- Sauté until aromatic, about 30 seconds.
- Add tomatoes.
- Pour in 1 cup chicken broth and stir to deglaze pan, scraping up any browned bits from the bottom of pan.
- Whisk in almond or peanut butter, return chicken and any juices to pan.
- Bring to a boil.
- 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.
- 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.
- Bring mixture to simmer over medium heat to warm chicken throughout. Remove chicken to serving platter; sprinkle with sesame seeds.
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Reviews
-
Instead of ginger, black pepper, jalapeno and anise seed try some kashmiri mirchi a lovely and fragrant semi hot chile powder. Chile powders are fine and fresh are also. If you use powder be sure to cook the mole on simmer for about 25-30 minutes. This releases the flavors and gets rid of the grittiness. Thanks for leaving out tomatoes which are not a mole or enchilada gravy ingredient.
RECIPE SUBMITTED BY
AZRT8871
Chandler, 0
I live in Scottsdale AZ and am in the medical field.