Mole Poblano with Chicken
Mexican recipes
Meat and poultry
Dinner
Medium
150'
Immerse yourself in the richness of Mexican gastronomy with this traditional Mole Poblano recipe, one of the country's most iconic and complex dishes.
Made with a unique combination of dried chiles, spices, nuts, and dark chocolate, this mole is a true feast of intense and balanced flavors. Served with chicken and slow-cooked, it embodies the essence of Puebla's cuisine.
A recipe steeped in history, perfect for celebrations or for surprising your family at home with a dish full of identity and tradition.
Ingredients
- 6 pieces of chicken (thighs or legs)
- 2 units of Goya Chicken Powder Cubes
- 4 ancho chilies
- 2 dried chipotle peppers
- 1 unit onion
- 2 cloves of garlic
- 1 unit of Corn Tortillas
- 1 slice of bread
- 50 grams of almonds
- 50 grams of raisins
- 1 70% dark chocolate bar
- 1 teaspoon of anise seeds
- 1 teaspoon of toasted sesame seeds
- 2 units of cloves
- 1 cinnamon stick
- 3 spoons of of Único Olive Oil
- 1 pinch of salt
Preparation
- Clean and devein the chiles. Lightly roast them and soak them in hot water for 20 minutes.
- Fry the almonds, raisins, and spices until golden brown.
- Blend the chiles with the fried ingredients and a little broth until you have a thick sauce.
- In a large pot, heat lard or oil and sauté the sauce over medium heat, stirring constantly.
- Add the chocolate and the remaining broth. Cook for 45 minutes, stirring to prevent sticking.
- Separately cook the chicken until tender and add it to the sauce.
- Cook everything together for another 15 minutes to allow the flavors to meld.
Serve the mole sprinkled with sesame seeds.
Follow this step-by-step video-recipe
I want to see more!Products for the recipe
