Best Classic Mole Poblano Sauce With Chicken Recipes

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POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE



Pollo Con Mole Poblano - Chicken in Mole Sauce image

Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.

Provided by Molly53

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 -5 lbs frying chicken, cut up in serving pieces (you can also use turkey or pheasant)
oil, for frying
1 bay leaf
2 cups tomatoes, peeled and roughly chopped
3/4 cup green bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
2 teaspoons salt
2 teaspoons sesame seeds
1 1/2 teaspoons chili powder (store bought, your own recipe or Chili Powder)
1 1/2 teaspoons light corn syrup (Karo)
1/4 cup unsweetened cocoa
1/4 cup brown sugar
1/4 cup chopped almonds
1/4 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon crushed red chili peppers or 1 pinch ground cloves

Steps:

  • Heat a shallow layer of oil in a very large skillet, or use two skillets.
  • Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
  • While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
  • When chicken is done, drain broth and reserve.
  • Add 1 to 1 1/2 cup of broth to sauce.
  • Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.

ESTELLA'S MOLE POBLANO CHICKEN



Estella's Mole Poblano Chicken image

Make and share this Estella's Mole Poblano Chicken recipe from Food.com.

Provided by Chuck Hughes

Categories     Sauces

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 24

8 dried ancho chiles, stemmed and seeded
2 poblano chiles, roasted, seeded and peeled
about 1/3 cup/80 ml chicken broth
salt
1/4 cup/ 60 ml canola oil or lard, plus more for simmering
1/4 cup/ 60 ml whole almond
1/4 cup/ 60 ml hazelnuts
1/4 cup/ 60 ml pecans
1/4 cup/ 60 ml sesame seeds
1/4 cup/ 60 ml raisins
1/2 teaspoon/ 2 ml anise seed
1/2 teaspoon/ 2 ml cumin seed
1/2 teaspoon/ 2 ml black peppercorns
3 whole cloves
1 cinnamon stick
6 garlic cloves, peeled
1 onion, sliced
1 plantain, cut into chunks
2 corn tortillas, toasted and torn apart
about 3 2/3 cup/910 ml chicken broth
1/4 cup/ 60 ml roughly chopped mexican chocolate, such as Ibarra
1 tablespoon/ 15 ml sugar
salt & freshly ground black pepper
chicken, roasted, grilled or poached, for serving

Steps:

  • Cook's Note:.
  • If you cannot find Mexican chocolate, replace with dark chocolate.
  • For the chile paste:.
  • Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain and pour into a blender with the roasted poblanos and chicken broth. Pulse until pureed. Season with salt and set aside.
  • For the mole:.
  • Heat the canola oil in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantains and add to the food processor with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste.
  • In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.

Nutrition Facts : Calories 140, Fat 2.6, SaturatedFat 0.3, Sodium 19.4, Carbohydrate 29.6, Fiber 7.1, Sugar 6.2, Protein 4.3

MOLE POBLANO CHICKEN



Mole Poblano Chicken image

This dish has always intrigued me, so I began with a recipe from the internet and adjusted it to our family's tastes. Everyone in my family loves this unusual chicken dish.

Provided by Auntie Mags

Categories     One Dish Meal

Time 3h10m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 chicken breasts
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon coriander
1/4 cup lemon juice
14 ounces canned diced tomatoes
1 medium chopped onion
1 tablespoon honey

Steps:

  • Mix together all ingredients except chicken.
  • Cut chicken into serving pieces and layer chicken and sauce in crock pot.
  • Cook on high for 1 hour, then turn down to low and cook an additional 2 hours.
  • Serve with corn tortillas or rice.

Nutrition Facts : Calories 357.5, Fat 14.6, SaturatedFat 4.2, Cholesterol 92.8, Sodium 1311.7, Carbohydrate 26, Fiber 5, Sugar 17.2, Protein 33.4

MOLE POBLANO CLASSICO -- CLASSIC MEXICAN POBLANO SAUCE



Mole Poblano Classico -- Classic Mexican Poblano Sauce image

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas.

Provided by Molly53

Categories     Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 medium tomatoes (peeled, seeded and chopped)
1 tablespoon sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon coriander seed
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate (or more to taste)
1 tablespoon sesame seeds, for garnish

Steps:

  • Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
  • Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently to prevent sticking.
  • Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
  • Sprinkle remaining sesame seeds as a garnish.

Nutrition Facts : Calories 229, Fat 17.6, SaturatedFat 3.9, Sodium 174.1, Carbohydrate 16.8, Fiber 5, Sugar 6.3, Protein 5.9

MOLE POBLANO WITH CHICKEN THIGHS



Mole Poblano with Chicken Thighs image

A good mole sauce doesn't have to be complicated. This doable dish features Muir Glen organic fire-roasted diced tomatoes, chipotle and a bit of chocolate.

Provided by By Mark Evitt

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 21

1/2 cup well-drained Muir Glen™ organic fire-roasted diced tomatoes (from 14.5-oz can)
2 tablespoons sesame seed
2 tablespoons slivered almonds
3 tablespoons vegetable oil
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1/4 cup dark raisins
Dash salt and pepper
1/2 teaspoon chipotle powder
1/4 cup chili powder
1 1/2 oz unsweetened baking chocolate
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons packed brown sugar
1/4 cup Progresso™ plain bread crumbs
2 1/2 to 3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 lb (about 8) boneless skinless chicken thighs
Fresh cilantro leaves
Additional sesame seed

Steps:

  • Place tomatoes in medium bowl. Place 10- or 12-inch skillet over medium heat. Add sesame seed and almonds; toast about 5 minutes, stirring frequently, until they begin to brown. Pour seed and nuts into bowl with tomatoes.
  • Return skillet to heat. Add 1 tablespoon of the oil, the onion, garlic and raisins; season with dash salt and pepper. Cook over medium heat 5 to 7 minutes or until onion is translucent and raisins are puffed. Add onion, garlic and raisins to tomatoes.
  • Return skillet to heat. Add 1 tablespoon of the oil, the chipotle powder and chili powder; stir until oil and spices are well blended. Cook about 5 minutes or until powders begin to smoke and darken. Remove from heat. Add chocolate; stir until chocolate melts.
  • Pour melted chocolate-spice mixture into tomato mixture. Add 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, cloves, brown sugar and bread crumbs; stir until well combined.
  • In blender, place tomato mixture and 1 cup of the chicken broth. Cover; blend at least 1 minute, gradually turning up to high speed. If sauce is not passing through blender blades smoothly, add more broth. Strain sauce to remove any sesame seed bits that didn't get blended completely. Set aside.
  • In 10-inch skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken; cook 7 to 10 minutes or until browned on both sides. Remove chicken from skillet; place on plate and set aside.
  • Add strained sauce to same skillet. Stir in additional chicken broth, 1/2 cup at a time, until the consistency of whipping cream (1 1/2 to 2 cups). Taste sauce; adjust seasoning if needed.
  • Heat sauce to boiling. Return chicken to skillet (chicken should be completely covered with sauce). Reduce heat to simmer; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Serve chicken and sauce garnished with cilantro and additional sesame seed.

Nutrition Facts : ServingSize 1 Serving

MOLE POBLANO SAUCE



Mole Poblano Sauce image

This is a very easy, and relatively quick, way to make a delicious sauce. Mole poblano is probably the most common type of Mole.

Provided by Jess P

Categories     Sauces

Time 1h10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 15

4 dried poblano chiles, with seeds and stems removed
4 dried guajillo chilies, with seeds and stems removed
1/2 cup almonds
1/4 cup raisins
1 chopped onion
1/4 teaspoon ground cloves
1/2 corn tortilla
1/4 teaspoon ground coriander
1 cup chicken broth
2 peeled chopped tomatoes, with seeds removed
1/4 teaspoon ground cinnamon
1 ounce bitter chocolate
2 chopped garlic cloves
2 tablespoons sesame seeds (reserve 1 tablespoon as garnish)
3 tablespoons olive oil

Steps:

  • Mix the chilies, onion, tomatoes, raisins, almonds, garlic, coriander, cloves, cinnamon, and corn tortilla with half the sesame seeds and puree this mixture in a blender or food processor.
  • Heat the oil in a frying pan and saute the puree for ten minutes.
  • Add in the the chocolate and the chicken broth, and then cook the mixture for forty five minutes over low heat. Serve the mole over enchiladas, or your favorite meat.
  • Use the reserved sesame seeds as a garnish.

Nutrition Facts : Calories 305.1, Fat 22.1, SaturatedFat 2.6, Sodium 256.3, Carbohydrate 23.5, Fiber 5.1, Sugar 11.7, Protein 8

CHICKEN MOLE POBLANO



Chicken Mole Poblano image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 26

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

Steps:

  • 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.

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