Chicken Mole Poblano
Chicken Mole Poblano
Chicken Mole Poblano
By Erica Perez
Rated 5.0 stars by 1 users
Servings
6
Abuelita’s recipe takes two-dozen ingredients (and all day in the kitchen). Ours takes an hour or so and wins abuelita’s approval.
Ingredients
- 1/4 to 1/2 white onion, chopped
-
1/4 cup unsalted peanuts or 1/8 cup peanut butter
-
1/8 cup raisins
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1/2 cup Oaktown Spice Shop Mole Poblano
-
10 ounces diced tomatoes
- 16 ounces chicken stock
- 1 whole chicken, cut into pieces
- 1 tablespoon olive oil or bacon drippings
- salt to taste
Directions
- Preheat oven to 325. Brown chicken in oil or fat, about 10 minutes per side. Set aside.
- Use oil to sauté onion until soft. Add mole mix, nuts and raisins and stir constantly for about a minute, careful not to burn the spices. Blend the mixture in a food processor or blender, along with tomatoes and stock.
- Pour the mole into a Dutch oven or covered baking dish and nestle the chicken in the sauce. Bake at 325 for about 40 mins. Allow it to rest for about 30 mins. Salt to taste. Slice the chicken and serve with warm mole on top.
Recipe Note
Variation: For a darker, more chocolatey mole, melt in 1 or 2 oz. finely chopped unsweetened chocolate or Mexican chocolate.
My husband doesn’t like “wet” meat, he prefers it roasted and dry. Is there a way I can use your delicious mole spice as a rub or something and make “dry” chicken (or other meats)? Thanks!