Mole De Poblano (Chocolate Chicken W/chilli)

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Mole De Poblano (Chocolate Chicken W/chilli)"

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Try this Mole De Poblano (Chocolate Chicken W/chilli) recipe, or contribute your own. "Chocolate" and "Chilis" are two tags used to describe Mole De Poblano (Chocolate Chicken W/chilli).

"Really tasty, didn't add the rum at the end but i'd try next time. More direction on some of the amounts for the ingredients would be great."

- orourken

Ingredients

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2 Onions
50 g Almonds; Blanched
Salt and pepper
25 g Pasilla Chilis
12 Corn tortillas
50 g Ancho Chilis
2 Garlic
50 g Sesame seeds
1/2 ts Coriander
1 ts Ground cinnamon
2 sm Chickens; jointed (or 1 Large)
2 md Onions
6 Tomatoes; chopped
50 g Mulato Chilis
50 g Peanuts; Dry Roast
1/2 ts Aniseeds
1 ts Sugar
3 Garlic
1 tb Lard
50 g Dark Chocolate

Original recipe makes 6

Servings  

Preparation

Put the chicken pieces in a pan with the onions and garlic, cover withwater, bring to the boil and simmer for 30 minutes or til the chicken is almost cooked. Drain off and reserve the stock, and dry the chicken pieces. Melt the lard in a heavy based pan and gently fry the chicken pieces on all sides til they are lightly tanned. Meanwhile, remove the stems and seeds from the chilis, tear them up and soak the pieces in 300ml boiling water for 30 minutes. Then, in a liquidiser, puree the chilis with their water, the onions, garlic, tomatoes, nuts and seeds, spices, seasoning and chocolate. Remove the chicken pieces from the pan and pour off any excess fat. Fry the puree in the remaining lard for a few minutes, then add the meat with enough of the chicken stock for the sauce just to cover the meat, and continue to simmer gently for 30 minutes, or til the chicken is thoroughly cooked. Ideally the mole should be put aside for 24 hours at this point to allow the flavours to develop. When you are ready to serve the mole, reheat it, adjust the seasoning to taste, and add a little sugar if you feel it necessary. Serve it with plenty of tortillas, white rice, beans and guacamole. Serves 6. >From The British Museum Cookbook by Michelle Berriedale-Johnson, British Museum Publications, 1987. Recipe By : Bernard Salmon File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 1353 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really tasty, didn't add the rum at the end but i'd try next time. More direction on some of the amounts for the ingredients would be great.
orourken 5 years ago
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