Classic Mole Poblano Sauce With Chicken
photo by PaulaG
- Ready In:
- 1hr 35mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 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
- 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.).
- 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.
- 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.
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Reviews
-
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~! :)
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This was excellent, and also easy to make! The flavor was rich, hearty, spicy, and full flavored. I used half can of fire roasted tomatoes, and added a small amount of cumin, and some chili powder instead of the "NW peppers", because I don't have a clue what they are. Also felt this needed quite a bit of salt to bring out the flavors, and then about a T of sugar to balance the bitter a bit. My son commented he thought chicken thighs might be better than breasts, and he might be right. Either way though this was super!
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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.
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Tweaks
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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.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey