• >
  • Recipes
  • >
  • Chicken Mole Poblano

Chicken Mole Poblano

TOTAL TIME: 1 hr 40 min
Prep: 25 min
Inactive Prep: 30 min
Cook: 45 min
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

MOLE SAUCE:
  • 2 dried ancho chilies, stemmed and seeded
  • 2 dried anaheim chilies, stemmed and seeded
  • 2 dried chipotle chilies, stemmed and seeded
  • 1/4 cup golden raisins
  • 1/4 cup whole almonds
  • 1/4 cup sesame seeds
  • 1 tablespoon whole black peppercorns
  • 1 cinnamon stick, preferably Mexican, broken in pieces
  • 1 tablespoon dried oregano, preferably Mexican
  • 4 sprigs fresh thyme, leaves only
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, sliced
  • 3 cloves garlic, chopped
  • 2 serrano peppers, stemmed and seeded
  • 6 plum tomatoes, chopped
  • 2 ounces bittersweet chocolate, preferably Mexican, chopped
  • 1 capon or large chicken, cut into 10 pieces
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 2 cups chicken stock
  • 1 onion, thinly sliced
  • 4 radishes, thinly sliced
  • 1 lime, juiced
  • Cilantro leaves, for garnish
  • Cooked white rice, for serving
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

    Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

    Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.

    Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

    more from this episode

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How