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
• 1/2 cup almonds
• 1/2 corn tortilla, torn into pieces
• 1/4 cup raisins
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 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

[Nif]

I have never had mole before - I've only seen it being made by TV chefs! I've heard about there being so many ingredients in it and, as you can see, there are! It wasn't hard to make though, so that was nice. I have no idea if it's authentic tasting and I think that I made it a little too thick but this sauce is just great - I would definitely make it again! Also, this was my first taste of a tomatillo and I loved it! Made for ZWT8. Thanks Rita~! :)

[LifeIsGood]

I enjoyed making this mole sauce. The process was fun! The taste was a bit too bitter for me and I didn't like it as much as I thought I would. I realize that is due to a personal taste preference so I am rating it a 4. I see lots of glowing reviews so I'm sure it's excellent for most people. Thank you for posting an authentic mole recipe. It was a pleasure to make. Gracias. Made for ZWT8 Mexico/Tex-Mex/SW regions.

[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.