Chicken in Mole Poblano
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 5 whole cloves
- 20 whole black peppercorns
- white rice
- 3 tablespoons raisins
- sea salt and ground black pepper to taste
- 4 pounds chicken pieces, skin on
- 2 tablespoons sesame seeds, toasted, for garnish
- makes 9 cups.
- 9 mulato chiles*
- 7 pasilla chiles*
- 6 ancho chiles*
- 1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
- 4 or 5 tomatillos,** husked and cooked until soft
- 1-inch piece of a mexican cinnamon stick***
- 1 tablespoon seeds from the chiles, toasted
- 1/2 teaspoon anise seeds, toasted
- 1/4 teaspoon coriander seeds, toasted
- 8 tablespoons sesame seeds, toasted
- 4 garlic cloves, roasted
- 20 whole almonds, blanched
- 1/4 cup pumpkin seeds****
- 2 corn tortillas, torn into pieces
- 3 stale french rolls, cut into 1-inch slices
- 6 to 7 cups reserved chicken broth as needed
- 1 1/2 ounces mexican chocolate, chopped
- *mulato, pasilla, and ancho chiles are three varieties of dried chiles often used in mexican cooking. the ancho chile (a poblano that has ripened to a dark red color and dried) is rust-colored, broad at the stem and narrowing to a triangular tip. the mulato, a relative to the poblano, is dark brown and triangular. the shiny black pasilla chile, a dried chilaca chile, is narrow and five to six inches long. good quality chiles should be fragrant and pliable. wipe them carefully with a damp cloth or a paper towel to remove any dust.
- **tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. to prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. or, canned whole tomatillos are available under the san marcos brand.
- ***mexican cinnamon, known as canela, is the bark of the true cinnamon tree, native to sri lanka. it is sold in very thin and somewhat flaky curled sticks and is much softer than the more common variant of cinnamon, which comes from the bark of the cassia tree.
- ****also known as pepitas, the pumpkin seeds used in mexican cooking are hulled. when frying or toasting pumpkin seeds in a dry skillet, keep a cover handy, as they will pop like popcorn.
A Culinary Journey: My Experience with Pollo en Mole Poblano
As a busy working mother, finding time to cook elaborate meals is a constant challenge. However, the allure of authentic Mexican cuisine, particularly the legendary Pollo en Mole Poblano, recently drew me into the kitchen for an unforgettable culinary adventure. I had heard whispers of this dish's complexity, a symphony of chiles, spices, and chocolate, a recipe passed down through generations, a taste of true Mexican haute cuisine. I had seen pictures of the rich, dark sauce clinging to succulent chicken. The challenge was exciting, a break from my routine, a test of patience, and ultimately, a delicious reward. It’s a recipe that demanded time and attention, a stark contrast to the speed of my usual weeknight dinners.
The process began with a trip to the local Latin American market, a vibrant sensory experience. The aroma of exotic spices, the colorful array of dried chiles, and the friendly chatter of the vendors transported me to another time and place. Selecting the perfect chiles – the mulato, pasilla, and ancho – was a pivotal moment. Their deep, rich colors promised intense flavors, a testament to their unique qualities. Preparing the mole was a meditative process: carefully cleaning and toasting the chiles, grinding the spices, blending the ingredients into a smooth, velvety paste. It was labor-intensive, but the aromas that filled my kitchen were intoxicating, hinting at the rewarding final result. Each step felt deliberate, each stir infused with anticipation. The final hours of simmering, the slow melding of flavors, created a rich, complex sauce; the culmination of hours of work. The finished dish, Pollo en Mole Poblano, was nothing short of exceptional. The rich, dark sauce, thick and luxurious, coated the tender chicken, creating a harmonious balance of sweet, spicy, and earthy notes. It was a true feast for the senses, a reminder that sometimes the most rewarding experiences in life are the ones that require patience, attention to detail, and a touch of culinary adventure.
The Ingredients: A Deep Dive into Authentic Flavors
Beyond the simple ingredients listed in the recipe, there is a rich history and cultural significance woven into each component. The mulato, pasilla, and ancho chiles, the heart of the mole, represent the variety and complexity of Mexican cuisine, each chile adding its own unique flavor profile to the rich tapestry. The spices – cloves, peppercorns, cinnamon, and anise – tell a story of ancient trade routes and the exchange of culinary traditions. The Mexican chocolate, a darker, less-sweet variety, provides a deep, earthy richness that balances the heat of the chiles and the complexity of the other ingredients. Even the humble ingredients of chicken and rice are elevated by the surrounding flavors, becoming an integral part of this exceptional culinary experience. The seemingly simple act of preparing and eating this dish is a testament to the rich culinary heritage of Mexico and the power of food to transport us to other times and places.
More Than Just a Recipe: A Cultural Immersion
The making of Pollo en Mole Poblano is more than simply following a recipe; it's a journey into the heart of Mexican culture. It's a tradition passed down through generations, a testament to the creativity and resourcefulness of Mexican cooks. Every step of the process, from selecting the freshest ingredients to meticulously blending the flavors, reflects a deep respect for the culinary arts. The intricate dance of sweet, spicy, and earthy notes is a testament to the sophisticated palate of Mexican cuisine. For me, this culinary exploration has not only been a delicious experience but also an enlightening and enriching one, highlighting the profound connection between food, culture, and history.
The Final Dish: A Taste of Tradition and Triumph
The final product, served with a side of white rice, was a breathtaking symphony of flavors. The rich, velvety mole, clinging to the tender chicken, was a testament to patience and attention to detail. Each bite was a revelation, a balanced explosion of sweet, spicy, earthy, and savory notes. The dish was not just a meal, it was a complete experience, a journey into the heart of Mexican gastronomy and a deeply satisfying triumph. It's a recipe I'll cherish, not just for its exquisite taste, but also for the journey it took me on—a journey of discovery, patience, and culinary exploration.
Beyond the Kitchen: Sharing the Experience
Beyond the individual gratification of creating this masterpiece, there is the immense satisfaction of sharing it with loved ones. The Pollo en Mole Poblano became more than just a dish; it was a focal point for family and friends, a conversation starter, and a testament to the power of food to bring people together. The aroma alone could draw family members in even without being told to come, and the rich color made for an awe-inspiring presentation. Sharing such an elaborate dish is not just about the taste and presentation but also about the sharing of a cultural experience and the legacy of the Mexican culinary heritage.
A Culinary Legacy: Passing on the Torch
The recipe for Pollo en Mole Poblano is not merely a set of instructions; it's a culinary legacy passed down through generations, connecting me to the rich history and traditions of Mexican cuisine. This is not only about creating a delicious meal but also about preserving and celebrating a cultural heritage. Each element of this recipe is a small piece of history and culture, and it's this intricate interweaving of elements that makes this dish so unique, so significant, and so unforgettable.
My adventure with Pollo en Mole Poblano has been more than just a cooking experience; it has been a journey of exploration and discovery, connecting me with a vibrant culture and its time-honored culinary traditions. It’s a recipe I’ll be making again, not just for the pleasure of creating such a rich and complex dish, but also to keep the culinary tradition alive and share it with others.
Step-by-step
- In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
- Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste.
- In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful — it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
- Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
- Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon.
- Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches.
- In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful — it will splatter). Cook over medium heat for about 15 minutes, stirring often.
- Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through.
- Garnish with toasted sesame seeds and serve with white rice.
