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    You are in: Home / Recipes / Mole Poblano With Chicken Recipe
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    Mole Poblano With Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    AZRT's Note:

    Haven't tried this recipe yet, but it sounds good. Homemade mole is so much better than using the stuff in the jar!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In large Dutch oven over medium-high heat, warm oil.
    3. 3
      Place chicken in Dutch oven and cook, turning, until brown on all sides, about 8 – 10 minutes.
    4. 4
      Remove chicken from pan and set aside.
    5. 5
      Add onion to the hot pan and stir to brown slightly, about 5 minutes.
    6. 6
      Add bell pepper, jalapeno pepper, almonds and garlic; sauté until aromatic, about 3 minutes.
    7. 7
      Add chili powder, ginger, thyme, anise seed and cinnamon.
    8. 8
      Sauté until aromatic, about 30 seconds.
    9. 9
      Add tomatoes.
    10. 10
      Pour in 1 cup chicken broth and stir to deglaze pan, scraping up any browned bits from the bottom of pan.
    11. 11
      Whisk in almond or peanut butter, return chicken and any juices to pan.
    12. 12
      Bring to a boil.
    13. 13
      Cover pan and transfer to hot oven.
    14. 14
      Braise chicken until tender, about 1 hour.
    15. 15
      Add a little chicken broth as needed throughout cooking time to keep level constant.
    16. 16
      Remove pot from oven.
    17. 17
      Remove chicken from pot; cover to keep warm.
    18. 18
      Add chocolate to sauce, stirring to melt.
    19. 19
      Add salt and pepper.
    20. 20
      Return chicken to sauce in pot and turn to coat evenly.
    21. 21
      Bring mixture to simmer over medium heat to warm chicken throughout. Remove chicken to serving platter; sprinkle with sesame seeds.

    Ratings & Reviews:

    • on March 24, 2008

      45

      Pretty good, and relatively authentic. I suggest you use fresh chilis though, replace the powder adn jalepeno and double the quantity of chili in it- it gives it a warmer, richer flavour but in combination with the rest of the ingredients, even fresh chilies don't make it too fiery.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2011

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mole Poblano With Chicken

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 460.3
     
    Calories from Fat 319
    69%
    Total Fat 35.4 g
    54%
    Saturated Fat 9.0 g
    45%
    Cholesterol 46.4 mg
    15%
    Sodium 940.9 mg
    39%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 8.3 g
    33%
    Sugars 5.8 g
    23%
    Protein 24.2 g
    48%

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