Mole De Poblano (Chocolate Chicken with Chili)

Name: Mole De Poblano (Chocolate Chicken with Chili)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lg. chicken, jointed; 2 onions; 3 cloves garlic; 1 tbsp. lard; 1-1/2 oz. mulato chilies; 1-1/2 oz. ancho chilies; 1 oz. pasilla chilis; 2 md. onions; 2 cloves garlic; 6 tomatoes. chopped; 1-1/2 oz. blanched almonds; 1-1/2 oz. dry roast peanuts; 1-1/2 oz. sesame seeds; 12 corn tortillas; 1/2 tsp. coriander; 1/2 tsp. aniseeds; 1 tsp. ground cinnamon; 1-1/2 oz. dark chocolate; Salt and pepper, to taste; 1 tsp. sugar

Servings: persons

1 lg. chicken, jointed
2 onions
3 cloves garlic
1 tbsp. lard
1-1/2 oz. mulato chilies
1-1/2 oz. ancho chilies
1 oz. pasilla chilis
2 md. onions
2 cloves garlic
6 tomatoes. chopped
1-1/2 oz. blanched almonds
1-1/2 oz. dry roast peanuts
1-1/2 oz. sesame seeds
12 corn tortillas
1/2 tsp. coriander
1/2 tsp. aniseeds
1 tsp. ground cinnamon
1-1/2 oz. dark chocolate
Salt and pepper, to taste
1 tsp. sugar

1
Put the chicken pieces in a pan with the onions and garlic, cover with water, bring to the boil and simmer for 30 minutes or until the chicken is almost cooked.
2
Drain off and reserve the stock, and dry the chicken pieces.
3
Melt the lard in a heavy based pan and gently fry the chicken pieces on all sides until they are lightly tanned.
4
Meanwhile, remove the stems and seeds from the chilis, tear them up and soak the pieces in 300ml boiling water for 30 minutes.
5
Then, in a liquidiser, puree the chilis with their water, the onions, garlic, tomatoes, nuts and seeds, spices, seasoning and chocolate.
6
Remove the chicken pieces from the pan and pour off any excess fat.
7
Fry the puree in the remaining lard for a few minutes, then add the meat with enough of the chicken stock for the sauce just to cover the meat, and continue to simmer gently for 30 minutes, or until the chicken is thoroughly cooked.
8
Ideallythe mole should be put aside for 24 hours at this point to allow theflavours to develop.
9
When you are ready to serve the mole, reheat it, adjust the seasoning totaste, and add a little sugar if you feel it necessary.
10
Serve it with plenty of tortillas, white rice, beans and guacamole.

946

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lg. chicken, jointed, 2 onions, 3 cloves garlic, 1 tbsp. lard, and more.

Yes, Mole De Poblano (Chocolate Chicken with Chili) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!