Molé Poblano with Chicken
Molé (pronounced MO-lay) is smooth sauce made of onion, garlic, chiles, ground seeds, and a small amount of chocolate. This version of a Mexican favorite is from the Culinary Institute of America in Hyde Park, New York.
3 tablespoons olive oil
4 chicken breast halves, bone-in and skin on
1 yellow onion, medium size, finely diced (about 1 cup)
1 green bell pepper, finely diced (about 1 cup)
1 jalapeño pepper, finely chopped (about 2 tablespoons)
1/4 cup almonds, chopped
3 cloves garlic, smashed
2 tablespoons chili powder
1 teaspoon fresh ginger, grated
1/2 teaspoon thyme leaves, chopped
1/4 teaspoon anise seed
1/4 teaspoon ground cinnamon
3 tomatoes, medium size, chopped
1 cup chicken broth, plus more as needed
3 tablespoons almond or peanut butter
2 (1-ounce) squares unsweetened chocolate, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sesame seeds
- Preheat oven to 350°F (175°C).
- In large Dutch oven over medium-high heat, warm oil. Place chicken in Dutch oven and cook, turning, until brown on all sides, about 8 to 10 minutes. Remove chicken from pan and set aside.
- Add onion to the hot pan and stir to brown slightly, about 5 minutes.
- Add bell pepper, jalapeño pepper, almonds and garlic; sauté until aromatic, about 3 minutes.
- Add chili powder, ginger, thyme, anise seed and cinnamon. Sauté until aromatic, about 30 seconds. Add tomatoes.
- Pour in 1 cup chicken broth and stir to deglaze pan, scraping up any browned bits from the bottom of pan.
- Whisk in almond or peanut butter, return chicken and any juices to pan. Bring to a boil. Cover pan and transfer to hot oven. Braise chicken until tender, about 1 hour. Add a little chicken broth as needed throughout cooking time to keep level constant.
- Remove pot from oven. Remove chicken from pot; cover to keep warm.
- Add chocolate to sauce, stirring to melt. Add salt and pepper.
- Return chicken to sauce in pot and turn to coat evenly. Bring mixture to simmer over medium heat to warm chicken throughout.
- Remove chicken to serving platter; sprinkle with sesame seeds.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.