Mexican > Mole

Mole Poblano with Nuts Recipe

Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 cup unsalted peanuts
- 1/2 cup almonds
- 1/2 cup sesame seeds
- 4 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 2 dried mulato chiles, stemmed and seeded
- 1/2 cup raisins
- 1/2 cup chopped tomatoes
- 1/4 cup chopped dark chocolate
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste

Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven

Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
4. Meanwhile, place the peanuts, almonds, sesame seeds, ancho chiles, pasilla chiles, and mulato chiles on a baking sheet and roast in the oven for 10 minutes.
5. In a blender or food processor, combine the roasted nuts and chiles, raisins, tomatoes, dark chocolate, cinnamon, cumin, oregano, and chicken broth. Blend until smooth.
6. Pour the blended mixture into the pot with the onions and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
7. Add the browned chicken to the pot and continue to simmer for another 30 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot with rice or tortillas.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 40g
Sodium: 500mg

Substitutions for ingredients:
- You can use bone-in chicken instead of boneless chicken breasts.
- If you don't have all the types of dried chiles, you can use any combination of them that you have on hand.
- You can use any type of unsalted nuts in place of the peanuts and almonds.

Variations:
- You can add more vegetables to the sauce, such as bell peppers or zucchini.
- You can use beef or pork instead of chicken.
- You can make the sauce spicier by adding more dried chiles or a pinch of cayenne pepper.

Tips and tricks:
- Make sure to remove the stems and seeds from the dried chiles before roasting them.
- If the sauce is too thick, you can thin it out with more chicken broth.
- You can make the sauce ahead of time and refrigerate it for up to 3 days.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the mole poblano with nuts in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the mole poblano with nuts in a large serving bowl or on individual plates. Garnish with chopped cilantro and a sprinkle of sesame seeds.

Garnishes:
Chopped cilantro, sesame seeds, sliced avocado, lime wedges.

Pairings:
Serve the mole poblano with nuts with rice, tortillas, or roasted vegetables.

Suggested side dishes:
Mexican rice, black beans, roasted sweet potatoes.

Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the sauce is too spicy, add a bit more dark chocolate or a splash of cream to mellow it out.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Mole poblano is a traditional Mexican sauce made with a variety of ingredients, including dried chiles, nuts, and chocolate. It is often served with chicken or turkey and is a staple of Mexican cuisine.

Flavor profiles:
The mole poblano with nuts has a rich, complex flavor that is both spicy and sweet. The combination of dried chiles, nuts, and chocolate creates a unique and delicious sauce that is perfect for chicken or turkey.

Serving suggestions:
Serve the mole poblano with nuts as a main dish for dinner or as a special meal for a holiday or celebration.

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Region: Mexican

Taste: Spicy, Savory, Nutty, Rich, Aromatic