Mole Poblano con Pollo

Deep and complex mole poblano, a feast of flavors with tender chicken and a touch of toasted sesame seeds. Irresistible!

Ingredients

• 2 pieces Chicken breasts
• 4 pieces Ancho chiles
• 4 pieces Mulato chiles
• 2 pieces Pasilla chiles
• 3 medium Red tomatoes
• 2 medium Tomatillos
• ½ medium White onion
• 3 cloves Garlic cloves
• 15 grams Almonds
• 15 grams Walnuts
• 10 grams Raisins
• ½ small piece Cinnamon stick
• 2 pieces Whole cloves
• 1 piece Star anise
• 2 tablespoons Toasted sesame seeds
• 30 grams Mexican chocolate
• 1 small piece Piloncillo
• 500 ml Homemade chicken broth
• 1 tablespoons Neutral vegetable oil
• Salt, to taste

Directions

1. Hydrate ancho, mulato, and pasilla chiles in hot water. Roast tomatoes, 1/2 onion, and 3 garlic cloves. Lightly toast almonds, walnuts, and raisins.
2. Blend hydrated chiles, roasted vegetables, dried fruits, spices (cinnamon, cloves, anise) with a little soaking water. Strain finely.
3. Fry the strained mole paste in hot vegetable oil for 10-15 minutes until it thickens and darkens.
4. Gradually incorporate chicken broth, dissolve chocolate and piloncillo. Cook over low heat until a thick mole consistency is achieved. Season with salt and pepper.
5. Cook chicken breasts, shred or cut. Integrate the chicken into the mole and cook for 10 more minutes. Serve with toasted sesame seeds.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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