Ingredients with Measurements:
- 2 lbs. boneless, skinless chicken breasts
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 2 tbsp. sesame seeds
- 2 tbsp. vegetable oil
- 2 tbsp. chili powder
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1/2 tsp. ground cloves
- 1/2 tsp. ground coriander
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 cup raisins
- 1/2 cup almonds, chopped
- 1/2 cup pumpkin seeds
- 1/2 cup chocolate chips
- 1/4 cup peanut butter
- 1/4 cup tomato paste
- 1/4 cup sugar
- 2 tbsp. apple cider vinegar
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat 2 tbsp. of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the chicken broth to the pot and bring to a boil. Reduce the heat to low and let simmer for 10 minutes.
4. While the broth is simmering, toast the sesame seeds in a dry skillet over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
5. In the same skillet, heat 2 tbsp. of vegetable oil over medium heat. Add the chili powder, cinnamon, cumin, cloves, coriander, oregano, and salt. Cook for 2-3 minutes, stirring constantly.
6. Add the raisins, almonds, and pumpkin seeds to the skillet and cook for an additional 2-3 minutes, stirring constantly.
7. Transfer the mixture from the skillet to a blender or food processor. Add the chocolate chips, peanut butter, tomato paste, sugar, and apple cider vinegar. Blend until smooth.
8. Add the blended mixture to the pot with the chicken broth. Stir to combine.
9. Return the chicken to the pot and let simmer for 30 minutes, or until the chicken is cooked through.
10. Serve the mole poblano with rice or tortillas. Garnish with the toasted sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Sodium: 600mg
Carbohydrates: 30g
Fiber: 6g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with turkey or pork.
- Vegetable oil can be substituted with olive oil or avocado oil.
- Chicken broth can be substituted with vegetable broth.
- Raisins can be substituted with dried cranberries or apricots.
- Almonds can be substituted with cashews or peanuts.
- Pumpkin seeds can be substituted with sunflower seeds or pine nuts.
- Chocolate chips can be substituted with cocoa powder.
- Peanut butter can be substituted with almond butter or tahini.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add diced sweet potatoes or butternut squash for a vegetarian version.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a can of black beans or chickpeas for extra protein.
- Use a combination of dark and milk chocolate for a sweeter flavor.
Tips and tricks:
- Toasting the sesame seeds and nuts adds extra flavor and crunch to the dish.
- Make the mole poblano ahead of time and store in the fridge for up to 3 days.
- The mole poblano can also be frozen for up to 3 months.
Storage instructions:
Store the mole poblano in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the mole poblano in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the mole poblano in a large bowl or platter with rice or tortillas on the side. Garnish with toasted sesame seeds and fresh cilantro.
Garnishes:
Toasted sesame seeds, fresh cilantro, diced avocado, crumbled queso fresco, sliced jalapenos.
Pairings:
Serve with rice, tortillas, or roasted vegetables.
Suggested side dishes:
Mexican rice, black beans, roasted sweet potatoes, grilled corn on the cob.
Troubleshooting advice:
- If the mole poblano is too thick, add more chicken broth or water to thin it out.
- If the mole poblano is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the fridge for up to 3 days.
Food history:
Mole poblano is a traditional Mexican dish that originated in the city of Puebla. It is a complex sauce made with a variety of ingredients, including chili peppers, nuts, seeds, spices, and chocolate. The sauce is typically served over chicken or turkey.
Flavor profiles:
The mole poblano sauce is rich, savory, and slightly sweet. It has a complex flavor profile with notes of chocolate, cinnamon, and chili peppers.
Serving suggestions:
Serve the mole poblano with rice or tortillas for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican