Chicken in mole poblano
Cooking Con Claudia · ♥ 5.7K likes · 181.4K views · 7 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 lb chicken
- 130 g Mexican chocolate
- 1 tbsp sesame seeds
- 1 whole roma tomato
- 1 whole onion
- 4 cloves garlic cloves
- ½ whole bread
- 1 whole corn tortilla
- ½ cup animalito crackers
- 8 whole New Mexico chili pods
- 2 whole chile negro
- 4 whole chile pasilla
- 1–2 whole chile chipotle
- 5 qt water
- salt
- 1 whole onion
- ½ head garlic head
- bay leaves
Into five quarts of boiling water add salt, one whole onion, half a head of garlic, bay leaves and the chicken.
Return to a boil, skim the impurities from the top and cook 25 minutes or until the chicken is fully cooked.
- 4 cup broth
Remove the chicken; reserve four cups of the broth for soaking the chiles and other ingredients.
Dissolve the piloncillo and Mexican chocolate in the reserved broth.
- filoncillo
Toast the spices in the hot pan about one minute, until fragrant; transfer to the broth.
Toast the sesame seeds 30 seconds to one minute, until they change colour; transfer to the broth.
- oil
With a little oil, soften the roma tomato and onion; transfer to the broth.
- plantini
With a little more oil, lightly fry the garlic cloves and the plantain until they change colour; transfer to the broth.
With a little more oil, fry the bread and the corn tortilla until golden; transfer to the broth.
Fry the animal crackers quickly on both sides, as they burn fast; transfer to the broth. They help thicken the mole.
Clean the chile pods well and lightly fry them about five seconds per side without burning, which would make the sauce bitter; transfer each to the broth and submerge so they soften.
- 1 cup water
Blend everything with the broth, rinsing the cup with another cup of water, and salt, until smooth.
- 3 cup broth
Heat a little oil in a pan over medium-low heat, add the mole sauce and three cups of broth and bring to a simmer; taste for salt.