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Chicken Mole Poblano    HT  MC  Mexican  80mins



Serves 4   Hot  Poultry  Main Course  Mexico  Nth American  North America



4 large Chicken Joints, halved

2 tbsp Vegetable Oil

1 small Onion, sliced

4 Fresh Chilies, chopped

2 Garlic Cloves, chopped

2 Large Tomatoes, chopped

1 tbsp Sesame Seeds

1/4 teasp Ground Cloves

1/4 teasp Ground Cinnamon

360ml/12fl.oz. Chicken Stock

2 tbsp Peanut Butter

2 tbsp Raisins

25g/1oz Good Quality Dark Chocolate, grated





1. Heat the oil in a large frying pan add the chicken pieces and brown on all sides. Remove with a slotted spoon and set aside.


2. Reheat the oil add the onion and chilies to the pan and sauté until soft and golden.


3. Add the garlic, tomatoes, sesame seeds, cloves and cinnamon and cook, stirring, over medium heat for 2-3 minutes.


4. Add the chicken stock and stir well scraping up any browned bits at the bottom of pan.


5. Transfer the mixture to a blender or food processor, add the peanut butter, raisins and chocolate and process to a smooth puree.


6. Return the sauce to the frying pan. Season with salt then add the browned chicken pieces and mix well. Bring to the boil then reduce the heat, cover and simmer for 45 minutes or until chicken is tender.



More Chicken Recipes  |  General Prep & Cooking Times   |  More Mexican Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

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