Ingredients with Measurements:
- 4 chicken breasts
- 2 cups chicken broth
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/2 cup sesame seeds
- 1/2 cup almonds
- 1/2 cup raisins
- 1/2 cup pumpkin seeds
- 4 dried ancho chiles
- 2 dried pasilla chiles
- 2 dried guajillo chiles
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon coriander
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 2 tablespoons cocoa powder
- 2 tablespoons peanut butter
- 2 tablespoons tomato paste
- 2 tablespoons vinegar
- 2 cups chicken broth
Special equipment needed:
- Blender or food processor
- Large skillet or Dutch oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the onion and garlic and cook until softened, about 3 minutes.
6. Add the cumin, oregano, salt, and pepper and cook for another minute.
7. Add the chicken broth and bring to a boil.
8. Reduce the heat to low, cover, and simmer for 20 minutes.
9. While the chicken is cooking, prepare the mole sauce.
10. In a dry skillet over medium heat, toast the sesame seeds, almonds, raisins, and pumpkin seeds until lightly browned and fragrant, about 5 minutes.
11. Remove from heat and set aside.
12. In a separate skillet, toast the dried chiles until fragrant, about 2 minutes per side.
13. Remove from heat and remove the stems and seeds.
14. In a blender or food processor, combine the toasted seeds and chiles, cinnamon, cloves, allspice, coriander, nutmeg, and black pepper.
15. Blend until finely ground.
16. In the same skillet used to toast the seeds and chiles, heat the vegetable oil over medium heat.
17. Add the ground seed and chile mixture and cook for 5 minutes.
18. Add the sugar, cocoa powder, peanut butter, tomato paste, and vinegar and stir to combine.
19. Gradually add the chicken broth, stirring constantly, until the sauce is smooth.
20. Simmer the sauce for 10 minutes.
21. Pour the mole sauce over the chicken breasts.
22. Cover the skillet or Dutch oven and bake in the preheated oven for 30 minutes.
23. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 580
Fat: 31g
Carbohydrates: 33g
Protein: 44g
Sodium: 580mg
Sugar: 20g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Chicken broth can be substituted with vegetable broth.
- Almonds can be substituted with cashews or peanuts.
- Raisins can be substituted with dried cranberries or cherries.
- Pumpkin seeds can be substituted with sunflower seeds.
Variations:
- Add diced potatoes, carrots, and bell peppers to the skillet with the chicken for a one-pot meal.
- Use beef or pork instead of chicken.
- Add a can of black beans or corn to the mole sauce for added texture and flavor.
Tips and tricks:
- Make the mole sauce ahead of time and store it in the refrigerator for up to 3 days.
- Toasting the seeds and chiles brings out their flavor and aroma.
- Use a blender or food processor to grind the seeds and chiles into a fine powder.
- Gradually adding the chicken broth to the mole sauce helps to prevent lumps and clumps.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Pollo Morelense with Mole Sauce on a large platter with a side of rice and a garnish of fresh cilantro.
Garnishes:
Fresh cilantro, chopped peanuts, and sliced avocado.
Pairings:
Serve with a side of Mexican rice and a refreshing cucumber salad.
Suggested side dishes:
Mexican rice, refried beans, black beans, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the mole sauce is too thick, add more chicken broth until it reaches the desired consistency.
- If the mole sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Always use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Pollo Morelense with Mole Sauce is a traditional Mexican dish that originated in the state of Morelos. The mole sauce is made with a blend of toasted seeds, chiles, and spices, and is a staple in Mexican cuisine.
Flavor profiles:
This dish is savory, spicy, and slightly sweet, with a rich and complex flavor from the mole sauce.
Serving suggestions:
Serve the Pollo Morelense with Mole Sauce with a side of Mexican rice and a refreshing cucumber salad for a complete meal.
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Region: Mexican