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 Chicken in Mole Poblano
As a busy professional woman, juggling work and personal life often feels like a tightrope walk. Finding time for elaborate cooking is a luxury I rarely afford myself. Yet, the allure of authentic Mexican cuisine, with its rich tapestry of flavors and aromas, always beckons. Recently, I decided to tackle a recipe that's been on my culinary bucket list for ages: Chicken in Mole Poblano. I knew it would be a time investment, but I also knew the reward would be worth it. The descriptions of the dish always painted a picture of something incredibly complex, rich, and rewarding.
The process itself was a fascinating journey. I carefully followed each step, savoring the fragrant spices and the vibrant colors of the chiles as I prepared them. The meticulous process of toasting each seed individually was an experience in itself. I initially felt a little frustrated at the time-consuming nature of it all. However, I soon realized that this careful preparation was essential to unlock the true potential of the flavors. Each step contributed to the final masterpiece. It wasn't just about assembling ingredients; it was about creating a harmonious blend of textures and tastes. The anticipation as the mole simmered on the stovetop was palpable.
The result? Pure culinary magic. The mole sauce was incredibly rich and complex, with a depth of flavor that far exceeded my expectations. The chicken, infused with the essence of the mole, was perfectly tender. The aroma that wafted from the kitchen was intoxicating. It was a dish that brought such richness to my dining table, that went far beyond mere sustenance. The entire process was transformative. It was a mindful exercise, where I slowed down and truly connected with the food I was creating, a break from the whirlwind of my daily life. I could feel the history and tradition in the food.
More than just a meal, it was an experience. A testament to the artistry of Mexican cuisine and a reminder that sometimes, the most rewarding things in life are those that require time, patience, and a touch of passion. And although it was time consuming, the final result was absolutely exquisite. The rich, dark sauce enveloped the chicken in a warm embrace of flavor, a blend of sweet, spicy, and savory notes. It was a symphony of tastes, a true culinary adventure. I highly recommend this dish for those with a bit of time and a desire for an incredibly rewarding meal. The intricate process itself is a journey of flavor, and it brings the richness and tradition of Mexican cooking alive. Serve it with white rice for a truly complete and authentic meal.
The anticipation building throughout the process was almost as enjoyable as the final result. It reminded me of the times I’ve travelled to distant lands and savoured local delicacies, where the effort and preparation reflected in the ultimate reward.
After my first foray into this complex dish, I'm already brainstorming future adventures in the kitchen. The wonderful thing about mole is the possibility for experimentation. While this recipe closely followed traditional methods, there's room for innovation. Perhaps next time, I'll try a variation with different types of chili peppers or experiment with additional spices. One thing's for certain: this mole poblano will definitely not be my last foray into the fascinating world of Mexican culinary arts.
The beauty of Mole Poblano lies not just in its remarkable taste, but also in the story it tells. A story of dedication, of intricate preparation, and of a cultural heritage passed down through generations. The very act of making it is an act of reverence for the tradition, a tribute to the generations who have perfected this culinary art. It's a story I am happy to be part of.
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.
- 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.
- 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.
- 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.
