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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.
Boil chicks for 40 min. Gently de seed and soak chillies. Soak almonds.
Blend all ingredients (above lard) to a paste.
Add ½ the lard to pot, melt and sweat mole for 5 min with star anise and garlic cloves.
Mix together with tomato sauce. Add chocolate and smoked paprika then stand aside.
Melt lard and sauté dry chicken. Add mole and simmer for 30 min.
Serve with sesame on top. Serve with rice.
This recipe is from episode 38 of Good Chef Bad Chef series 3.
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