Provided by Tom Gilliland
Categories Chicken Chocolate Garlic Nut Pepper Fry Cinco de Mayo Dinner Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
- Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
- Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
- Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
chikos gaming
[email protected]Meh.
Jen Black
[email protected]Overall, this recipe was a disappointment. I won't be making it again.
Steephen Van lee
[email protected]The ingredient list was missing a few items that I had to guess at.
Jani Way
[email protected]I followed the recipe exactly, but my dish didn't taste anything like the photo.
Ivy Nyambura
[email protected]This recipe was way too complicated for me. I ended up ordering takeout instead.
Tshepang Selemela
[email protected]I'm not sure what I did wrong, but my mole sauce turned out grainy.
Rung Box
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Dance Rubel TV
[email protected]I was missing a few ingredients, but I was able to make substitutions without compromising the flavor.
lc kop
[email protected]The cooking time was a bit longer than I expected, but the end result was worth the wait.
David Sebastian
[email protected]I'm not a big fan of mole, but this recipe changed my mind. It was absolutely delicious.
Stuart William
[email protected]Overall, an excellent recipe that I would highly recommend to anyone who loves Mexican cuisine.
Mufasa Gomez
[email protected]The sauce was a bit too spicy for my taste, but it was easily adjustable.
Arslan Tazareb
[email protected]Very easy to follow recipe. Even a novice cook like me could make this dish successfully.
Leala Walker
[email protected]This dish was a hit at my dinner party. Everyone raved about the flavors.
Scarlet Mundell
[email protected]Loved the step-by-step instructions. Made the cooking process so much easier.
Taraji Clayton
[email protected]I've tried many mole recipes, but this one is by far the best. The flavors are incredibly rich and complex.
Gelan Tulu
[email protected]Unbelievably delicious! Will definitely make it again.
Nick Nicholas
[email protected]My kitchen was transformed into a symphony of aromas, and my taste buds were taken on an unforgettable journey.