Classic Mole Poblano Sauce With Chicken

Rita~'s Note:

Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 4 dried pasilla peppers , stems and seeds removed
• 4 dried New Mexico chiles , stems and seeds removed
• 1 medium onion , chopped
• 2 garlic cloves , chopped
• 2 medium tomatoes , peeled and seeds removed, chopped
• 2 tablespoons sesame seeds
• ½ cup almonds
• ½ corn tortilla , torn into pieces
• ¼ cup raisins
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground coriander
• water or rum
• 3 tablespoons shortening or 3 tablespoons vegetable oil
• 1 cup chicken broth
• 1 ounce unsweetened chocolate square , to taste (or Mexican Chocolate, (or more)
• 4 boneless skinless chicken breasts
• salt
• pepper
• paprika , to taste
• corn kernel
• cilantro
• tomatillo

Directions:

1. Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
2. Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
3. Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.

Reviews

[Galley Wench]

Great Mole . . . not missing a thing! I did cut the recipe in half. Used tequila rather than rum to thin the sauce and probably a little more than 1 oz of Mexican Chocolate. Also added a smidgen of smoked paprika to the sauce! Served over poached chicken breast with poblano peppers. Sprinkled fresh sweet corn on top. Thanks Rita, another winner! Made for ZWT5.

[Tarteausucre]

This was missing something for me, but I was really happy to get to work with some dried peppers. Thank you very much for posting.

[getting healthy]

Family loved it! Used no salt due to diet restrictions,but it didnt need it. I also took advice from the other reviews--doubled chocolate and used Chicken broth instead of water or rum. Next time I think i'll dry roast the ingredients before puree instead of after, but that's just to see if I can whitle down the veg. oil to less. My S.O. loves sweet mole and with double the chocolate this was perfect. Really easy to make considering all the ingredients. This is the new favorite--Thank You.