Chicken Mole Recipe | SAVEUR

Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblano)

Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. This recipe first appeared in our August/September 2012 issue with Betsy Andrews' article The Pride of Puebla.

Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblano)
Mexico's most iconic mole, this preparation marries 3 types of chiles with warm spices for a deeply-flavored, velvety sauce ideal for spooning over chicken.
serves 8

Ingredients

2 oz. dried mulato chiles
1 oz. dried ancho chiles (available at marxfoods.com)
1 oz. dried pasilla chiles (available at marxfoods.com)
2 cloves garlic, peeled
1 (3-4-lb.) whole chicken, cut into 8 pieces
12 medium tomatillo, husks removed, rinsed
14 small white onion, peeled
2 tbsp. unsalted butter
12 tsp. whole cloves
12 tsp. whole allspice berries
14 tsp. coriander seeds
14 tsp. whole black peppercorns
14 tsp. anise seeds
12 stick cinnamon, preferably canela (available at ranchogordo.com)
14 ripe plantain or banana, peeled and finely chopped
12 small corn tortilla, roughly chopped
3 tbsp. whole almonds
1 12 tsp. sesame seeds, plus more for garnish
2 tbsp. raisins
14 stale bolillo (see Mexico's Daily Breads) or 1 slice white sandwich bread, toasted and crumbled
1 tbsp. lard or canola oil
2 oz. Mexican chocolate, such as Ibarra, roughly chopped
1 tbsp. finely chopped piloncillo (available at mexgrocer.com) or packed light brown sugar
2 tsp. kosher salt
12 small plum tomato, cored

Instructions

Heat a 12" skillet over medium-high heat. Working in batches, add mulato, ancho, and pasilla chiles, and cook, turning once, until toasted, about 2 minutes. Transfer all chiles to a large bowl; pour over 5 cups boiling water and let sit until chiles are soft, about 30 minutes. Drain, reserving soaking liquid, and remove stems and seeds from chiles, reserving 1 tsp. seeds from chiles. Set seeds aside, and transfer chiles to a food processor; add 1 cup soaking liquid, and process until smooth. Set chile purée and remaining soaking liquid aside. Bring chicken and 8 cups water to a boil in a 4-qt. saucepan over high heat, reduce heat to medium-low, and cook until tender, about 45 minutes. Drain; set aside.
Meanwhile, arrange an oven rack 4" from broiler element, and heat broiler to high. Place garlic, tomato, tomatillo, and onion on a foil-lined baking sheet, and broil, turning as needed, until all vegetables are charred all over, about 15 minutes. Transfer vegetables to food processor, and process until smooth; set vegetable purée aside.
Heat butter in a 4-qt. saucepan over medium-high heat. Add reserved chile seeds, cloves, allspice, coriander, peppercorns, anise seeds, and canela, and cook, stirring constantly, until lightly toasted and fragrant, about 6 minutes. Add plantain, and cook, stirring, until lightly browned, about 12 minutes. Add tortilla, and cook, stirring, until lightly toasted, about 6 minutes. Add almonds and sesame seeds, and cook, stirring, until lightly toasted, about 8 minutes. Add reserved chile purée and vegetable purée, along with raisins and bread, and bring to a boil; reduce heat to medium-low, and cook until all ingredients are softened, about 15 minutes. Remove from the heat, and transfer mole to blender along with remaining soaking liquid; purée until very smooth, at least 4 minutes.
Return saucepan to medium-high heat, and add lard. When hot, add mole and fry, whisking constantly, until slightly thickened, about 5 minutes. Add chocolate, piloncillo, and salt, and cook until chocolate and sugar dissolve and sauce is smooth, about 10 minutes. Arrange chicken on a platter, liberally cover with the sauce, and sprinkle with sesame seeds; serve with red rice, if you like.

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