Mole Poblano

A thick, dark, and velvety sauce that perfectly coats tender chicken. Aromas of cocoa and toasted spices create a complex depth, elevated by a touch of smokiness.

• Prep time: 45 min
• Cook time: 90 min
• Difficulty: Hard
• Calories: 1227
• Protein: 67 g
• Carbs: 59 g
• Fat: 72 g

Ingredients

• 1200 g Chicken thigh ( cut into pieces )
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 50 g Almond with skin ( whole )
• 50 g Peanut ( unsalted )
• 2 tbsp Sesame seed
• 40 g Raisin
• 1 piece Plantain ( sliced )
• 2 piece Soft tortilla (for filling), made from corn ( cut into pieces )
• 80 g Dark chocolate ( crushed )
• 1 tbsp Hot pepper en poudre
• 1 tsp Smoked paprika
• 1 pinch Cinnamon powder
• 2 piece Clove ( crushed )
• 4 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 2 piece Ancho Chili ( seeded and rehydrated )
• 2 piece Mulato Chili ( seeded and rehydrated )

Instructions

1. Brown the chicken

   In a large pot with oil, sear the chicken pieces on all sides until the skin is golden brown. Remove and set aside.

2. Toast chilies and nuts

   Briefly toast the ancho and mulato chilies in a dry pan, then soak them in hot water for 15 min. Then dry toast the almonds, peanuts, and sesame seeds.

3. Fry the binding elements

   In the same oil as the chicken, brown the plantain slices and tortilla pieces until crispy. Add the minced onion and garlic to sweat them.

4. Prepare the Mole base

   Blend the rehydrated chilies, toasted nuts, bananas, tortillas, raisins, chili powder, and spices with a little water to obtain a smooth, thick paste.

5. Simmer and bind with chocolate

   Return the paste to the pot, add the chicken, and cover with water. Simmer over low heat for 45 minutes. At the end of cooking, stir in the dark chocolate.

Chef's tips

• The sauce should be thick enough to coat the back of a spoon without running off immediately.
• If the sauce is too dry, loosen it with a little chicken stock.
• Chocolate is always added at the end to preserve its delicate aromas without burning them.

Storage

Keeps for 3 days in the refrigerator. Flavors develop even further the next day.