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Mexican Mole Chicken

Mexican Mole Chicken
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Serves 4 - 6

Mole Poblano (Mexican Mole Chicken) Mexico’s national dish, originally an Indian recipe made with turkey covered in a chili and chocolate sauce.

Ingredients

  • 1 large chicken cut into large pieces
  • 1 tsp salt
  • 14 dried ancho chillies (or mulato, pasilla)
  • 300 ml boiling stock
  • 150g blanched almonds
  • 150g chopped onions
  • 5 roma tomatoes , de-skinned, de-seeded and coarsely chopped
  • 100g seedless raisins
  • 1½ tbsp sesame seeds
  • 1 clove chopped garlic
  • ½ tsp ground cinnamon (1 x quill)
  • ½ tsp ground cloves
  • ½ tsp ground coriander seeds
  • ½ tsp aniseeds

Salt

  • ¼ tsp freshly ground pepper
  • 1 tsp of white pepper
  • 100g lard
  • 400 ml chicken stock
  • 150g unsweetened chocolate
  • 2 tbsp sesame seeds
  • 1star anise
  • 1 or 2 garlic cloves
  • 1/3 cup of tomato sauce
  • 1 heaped tsp smoked paprika
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Method

  1. Boil chicks for 40 min. Gently de seed and soak chillies. Soak almonds.
  2. Blend all ingredients (above lard) to a paste.
  3. Add ½ the lard to pot, melt and sweat mole for 5 min with star anise and garlic cloves.
  4. Mix together with tomato sauce. Add chocolate and smoked paprika then stand aside.
  5. Melt lard and sauté dry chicken. Add mole and simmer for 30 min.
  6. Serve with sesame on top. Serve with rice.
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Notes & Tips

This recipe is from episode 38 of Good Chef Bad Chef series 3.

Recipe Rating

4

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