Chicken Mole Poblano

[frustratedcook]

Hey everyone! Craving a taste of Mexico? I've got just the recipe for you: Chicken Mole Poblano! It's a deliciously rich and flavorful dish that combines tender chicken thighs with a complex sauce made from chocolate, spices, and chili peppers. Perfect for impressing your taste buds and your dinner guests!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 dried ancho chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 2 dried mulato chilies, stemmed and seeded
• 2 cups chicken broth
• 1/4 cup raisins
• 1/4 cup almonds
• 2 tablespoons sesame seeds
• 1 tablespoon vegetable oil
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground anise
• 1 ounce bittersweet chocolate, chopped
• 1 tablespoon sugar (optional, to taste)
• Cooked rice, for serving
• Sesame seeds and chopped cilantro, for garnish

Instructions:

1. Season the chicken thighs with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
3. While the onion and garlic are cooking, heat a dry skillet over medium heat. Toast the dried chilies until fragrant, about 2 minutes per side. Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
4. In a blender or food processor, combine the softened chilies (discard the soaking water), chicken broth, raisins, almonds, sesame seeds, vegetable oil, cocoa powder, cinnamon, cloves, cumin, oregano, coriander, and anise. Blend until smooth.
5. Pour the chili sauce into the skillet with the cooked onion and garlic. Stir in the chopped chocolate and sugar (if using). Bring the sauce to a simmer.
6. Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover and simmer over low heat for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
7. Once the chicken is cooked, taste the sauce and adjust seasoning with salt, pepper, and sugar if needed.
8. Serve the Chicken Mole Poblano hot, spooned over cooked rice. Garnish with sesame seeds and chopped cilantro. Enjoy this flavorful and aromatic dish!

 

[Aprodhite]

I've never made Chicken Mole Poblano before, but your recipe has inspired me to give it a try!

 

[Chiyah_]

Will add this to my menu list because I'm looking for a new chicken recipe, and this is perfect! Will try this for my family.

 

[laplus]

This Chicken Mole Poblano is a flavor explosion! Chocolate, chili, almonds...wow!

 

[Rain]

Hey everyone! Craving a taste of Mexico? I've got just the recipe for you: Chicken Mole Poblano! It's a deliciously rich and flavorful dish that combines tender chicken thighs with a complex sauce made from chocolate, spices, and chili peppers. Perfect for impressing your taste buds and your dinner guests!

View attachment 2139


Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 dried ancho chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 2 dried mulato chilies, stemmed and seeded
• 2 cups chicken broth
• 1/4 cup raisins
• 1/4 cup almonds
• 2 tablespoons sesame seeds
• 1 tablespoon vegetable oil
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground anise
• 1 ounce bittersweet chocolate, chopped
• 1 tablespoon sugar (optional, to taste)
• Cooked rice, for serving
• Sesame seeds and chopped cilantro, for garnish

Instructions:

1. Season the chicken thighs with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
3. While the onion and garlic are cooking, heat a dry skillet over medium heat. Toast the dried chilies until fragrant, about 2 minutes per side. Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
4. In a blender or food processor, combine the softened chilies (discard the soaking water), chicken broth, raisins, almonds, sesame seeds, vegetable oil, cocoa powder, cinnamon, cloves, cumin, oregano, coriander, and anise. Blend until smooth.
5. Pour the chili sauce into the skillet with the cooked onion and garlic. Stir in the chopped chocolate and sugar (if using). Bring the sauce to a simmer.
6. Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover and simmer over low heat for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
7. Once the chicken is cooked, taste the sauce and adjust seasoning with salt, pepper, and sugar if needed.
8. Serve the Chicken Mole Poblano hot, spooned over cooked rice. Garnish with sesame seeds and chopped cilantro. Enjoy this flavorful and aromatic dish!

Thanks for sharing this recipe! Chicken Mole Poblano sounds like a rich and flavorful dish. I can already imagine the tender chicken simmered in a complex sauce made with chilies, chocolate, and spices, resulting in a perfect balance of savory and sweet flavors. Plus, it's a wonderful way to experience the depth of Mexican cuisine. Can't wait to try making this Chicken Mole Poblano for a delicious and memorable meal!