Time: 2 hours.
Complexity: easily
Servings: 4

Chicken in mole poblano sauce - detailed recipe.

Ingredients:

• 1 chicken (1400-1800 g), cut into 6 pieces
• 2 torn into pieces tortillas diameter 15 cm.
• 75 g dark chocolate, broken into pieces
• 5 black peppercorns
• 0.5 cup sesame seeds
• 5 whole cloves of garlic
• 1 cinnamon stick
• 0.5 tsp anise seeds
• 0.25 tsp coriander seeds
• 6 dried guajillo chili peppers
• 4 dried ancho chili peppers
• 6 tbsp. l. canola oil
• 0.25 cups raisins
• 0.25 cups whole blanched almonds
• 0.25 cup peeled pumpkin seeds
• A pinch of sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, tortilla, dark chocolate, black pepper, sesame, cinnamon, Anise seeds, coriander, guajillo pepper, ancho pepper, pumpkin seed, almond, raisin

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Preparation:

Step 1
• Place the chicken and peppers in a large saucepan, add enough water to cover the chicken, and season with salt. Bring to a simmer over low heat and simmer until tender, about 40 minutes. Transfer the chicken to a large plate and set the resulting broth aside.
Step 2
• Toast the sesame seeds in a dry skillet over medium heat, stirring, until golden brown, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the garlic cloves, cinnamon stick, anise seeds, and coriander seeds until fragrant, about 3 minutes. Add to the blender.
Step 3
• Remove the stems and seeds from the dried chili peppers. Heat 4 tablespoons of canola oil in the same pan over medium heat. Add the chili peppers and lightly fry for about 2 minutes. Transfer to a bowl, add enough hot water to cover, and soak for 30 minutes.
Step 4
• Meanwhile, add the raisins, almonds, pumpkin seeds, and tortilla pieces to the oil in a frying pan and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Transfer to a blender along with the oil from the pan. Add the softened chiles and puree, adding an additional 2-3 cups of the soaking liquid to create a thick, smooth sauce.
Step 5
• Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the chili sauce and cook, stirring, until thickened, 5-6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer gently until the sauce begins to thicken, about 20 minutes. Add the chocolate and simmer gently, stirring frequently, until the chocolate melts and the sauce has reduced slightly, about 20 minutes more. Add the sugar and season with salt.
  
  Place the chicken pieces in the sauce and simmer over low heat. Serve with the remaining sesame seeds.
  
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Votes: 8