MOLE POBLANO
Number Of Ingredients 29
Steps:
- For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen). Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes. Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken. Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves. Recipe courtesy Tyler Florence Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-mole-poblano-recipe.html?oc=linkback
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Rao Abdulmateen
[email protected]This mole poblano recipe was a lifesaver! I was having a dinner party and needed a dish to impress my guests. This recipe was easy to follow and the mole poblano was a huge hit.
MICHAEL OHENEGYAN
[email protected]I'm not sure what I did wrong, but my mole poblano turned out really bland. I think I may have used the wrong type of chili peppers.
Nicanory Whatmore
[email protected]This is the best mole poblano recipe I've ever tried. The sauce is rich and flavorful, and the chicken is cooked to perfection. I will definitely be making this again.
baba Lodhi
[email protected]I've made this mole poblano recipe several times, and it always comes out perfect. It's a great dish for a special occasion.
Catherine Hawkins
[email protected]The mole poblano was good, but it was a bit too spicy for my taste. Next time, I will use less chili peppers.
Nimra Masood
[email protected]This recipe is a keeper! The mole poblano was delicious, and it was easy to make. I will definitely be making this again.
Thando Handa
[email protected]The mole poblano was amazing! The sauce was rich and flavorful, and the chicken was cooked to perfection. I would definitely recommend this recipe.
*FNAF_Fan*
*fnaf_fan*@gmail.comThis was my first time making mole poblano, and it turned out great! I followed the recipe exactly, and it was easy to make. The sauce was delicious, and I will definitely be making this again.
Genesis Shine
[email protected]I'm not a huge fan of mole poblano, but this recipe was surprisingly good. The sauce was flavorful and not too heavy, and the chicken was cooked perfectly.
Pamela Ndlovu
[email protected]This mole poblano recipe was a hit! The flavors were rich and complex, and the sauce was the perfect consistency. I served it over chicken, and it was a meal that everyone enjoyed.