Mexican 60 min

Mole Poblano with Chicken

Name: Mole Poblano with Chicken
Total time: 60 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 lbs chicken thighs; 4 dried ancho chilies, stemmed and seeded; 2 dried pasilla chilies, stemmed and seeded; 2 medium tomatoes; 1/4 cup sesame seeds; 1/4 cup peanuts; 1 corn tortilla, torn into pieces; 1/4 tablet Mexican chocolate (about 1 oz); 1 small onion, quartered; 3 cloves garlic; 1/2 tsp cumin; 1/2 tsp cinnamon; 2 cups chicken broth; 2 tbsp vegetable oil; Salt to taste

MoleComplexMexican

Ingredientsfor 2

440

Cal

34g

Protein

22g

Carbs

24g

Fat

12 lbs chicken thighs
24 dried ancho chilies, stemmed and seeded
32 dried pasilla chilies, stemmed and seeded
42 medium tomatoes
51/4 cup sesame seeds
61/4 cup peanuts
71 corn tortilla, torn into pieces
81/4 tablet Mexican chocolate (about 1 oz)
91 small onion, quartered
103 cloves garlic
111/2 tsp cumin
121/2 tsp cinnamon
132 cups chicken broth
142 tbsp vegetable oil
15Salt to taste

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Instructions

1
Toast dried chilies in a dry pan for 1-2 minutes until fragrant (don't burn). Soak in hot water for 20 minutes.
2
In the same dry pan, toast sesame seeds, peanuts, and tortilla pieces until golden. Set aside.
3
Roast tomatoes, onion, and garlic under the broiler until charred, about 8 minutes.
4
Blend soaked chilies (drained), roasted vegetables, toasted seeds/nuts/tortilla, cumin, cinnamon, and 1 cup broth until very smooth.
5
Heat oil in a large pot. Strain the mole sauce through a sieve into the hot oil (pressing solids through). Fry for 5 minutes, stirring constantly.
6
Add remaining broth and chocolate. Stir until chocolate melts. Add chicken, cover, and simmer 30-35 minutes until chicken is tender.
7
Serve chicken with mole sauce ladled generously over top. Sprinkle with sesame seeds and serve with rice and warm tortillas.