Chicken Mole Poblano

A sweet and savoury dish from the region of Poblano, for a mouth-watering starter that all guests will love, we recommend serving the delicious Chicken Mole Poblano.

Chicken Mole Poblano
PREP TIME 5 minutes COOK TIME 55 minutes MAKES 8 - 10
  • 4-5 chicken breasts
  • 2 tablespoons of corn oil
  • ½ teaspoon of salt
  • Toasted sesame seeds to serve
  • Mole sauce:
  • 200g of ancho chillies
  • 4 pasilla chillies
  • 1 slice of white bread
  • 50g of sesame seeds
  • 120g of blanched almonds
  • 1 tablespoon of coriander seeds
  • 6 black pepper corns
  • 5cm of cinnamon stick
  • 2 tablespoons of corn oil
  • 1 unripe banana peeled and sliced
  • 130g of raisins
  • 1 sliced onion
  • 1 garlic cloves, roughly chopped
  • Pinch of ground cloves
  • 1 teaspoon of oregano
  • 1 litre of chicken stock
  • 100g of dark chocolate
  • 1 teaspoon of salt

Preparation method

  1. Start by rinsing and cleaning the chillies, removing the membranes, stems and seeds, keeping the seeds back for later.
  2. In a hot dry frying pan, toast the chilies for 20 seconds until fragrant but not burnt, before leaving them to soak in just-boiled water for around 20 minutes. Drain and place to the side.
  3. With your slice of bread, toast it in your dry saucepan before removing and adding the chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon stick to toast until fragrant but not burnt. Place to the side and allow to cool.
  4. Once cool, use your Pestle and Mortar and grind to a thin powder.
  5. In a separate frying pan, add some corn oil and fry the banana before adding the raisins and frying. Taking the onions and garlic and fry until the mixture is soft and sweet.
  6. With a blender, place the content of the frying pan into the blender along with the drained chillies ground seeds and spices, as well as 350ml of chicken stock and blitz until smooth.
  7. With a clean pan, add the remaining chicken stock, chocolate, as well as the now blitz contents from the blender. Heat thoroughly for 15-20 minutes or until the chocolate has melted and has turned to a thick dark gravy. Do not allow the mixture to boil and if becomes too thick, add a splash of water.
  8. With your chicken breasts, cover them with corn oil, seasoning with salt and cooking on both sides in a clean frying pan. Reduce the heat and allow to cook thoroughly for 10-15 minutes.
  9. When cooked cut the chicken into slices arranged on your plate before spooning the sauce over and finishing with a sprinkle of sesame seeds.