Classic Mole Poblano Sauce With Chicken

5.0(10)

Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.

by Rita1652·published 2006-06-07

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Chicken Breast

Servings

4 serving(s)

Total time

1h 35m

prep 20 min

Calories / serving

478 kcal

Ingredients (23)

serves

4 dried pasilla peppers, stems and seeds removedpasilla-pepper
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, choppedonion
2 garlic cloves, choppedgarlic
2 medium tomatoes, peeled and seeds removed, choppedtomato
2 tablespoons sesame seedssesame-seed
1/2 cup almondsalmond
1/2 corn tortilla, torn into piecescorn
1/4 cup raisinsraisins
1/4 teaspoon ground clovesclove
1/4 teaspoon ground cinnamoncinnamon
1/4 teaspoon ground coriandercoriander
water or rumrum
3 tablespoons shortening or 3 tablespoons vegetable oiloil
1 cup chicken brothchicken-broth
1 ounce unsweetened chocolate square, to taste (or Mexican Chocolate, (or more)
4 boneless skinless chicken breastschicken-breast
saltsalt
pepperpepper
paprika, to tastepaprika
corn kernelcorn
cilantrocilantro
tomatillo

01Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
02Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
03Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.

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