Mexican
Mexican
Free recipe
Chicken Mole Poblano
Tender chicken simmered in a complex Pueblan mole of dried chiles, chocolate, nuts, and warm spices. The hallmark dish of Mexican celebrations.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Toast and rehydrate the dried chiles in hot water for 20 minutes until pliable.
- Toast the almonds and sesame seeds, then blend with chiles, garlic, onion, and stock until smooth.
- Strain the mole through a fine sieve into a pot, then simmer with chocolate until thickened.
- Add the seared chicken pieces and braise covered for 1 hour, basting often with the rich sauce.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
More from this kitchen
