lunch

Pechuga de Pollo en Mole Poblano

Name: Pechuga de Pollo en Mole Poblano
Ingredients: 8 oz (227 g) Chicken Breast, skinless, boneless; 2 large Ancho Chiles, dried; 1 large Mulato Chiles, dried; 1 large Pasilla Chiles, dried; 1 oz (28 g) Almonds, whole, blanched; 0.5 oz (14 g) Sesame Seeds; 4 oz (113 g) Tomatoes, Roma; 2 oz (57 g) Onion, Yellow; 2 medium Garlic Cloves; 1 inch piece Cinnamon Stick; 2 Cloves, whole; 1/4 tsp Anise Seed; 1/4 tsp Black Peppercorns; 1 cup (240 ml) Chicken Broth, low sodium; 0.5 oz (14 g) Dark Chocolate (70% cacao), chopped; 1 tbsp Vegetable Oil; 1/2 tsp Salt

Nutrition

3253

kcal

Calories

87.9

Protein

425.7

Carbs

100.7

Fat

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Ingredients(17)

Chicken Breast, skinless, boneless8 oz (227 g)

Ancho Chiles, dried2 large

Mulato Chiles, dried1 large

Pasilla Chiles, dried1 large

Almonds, whole, blanched1 oz (28 g)

Sesame Seeds0.5 oz (14 g)

Tomatoes, Roma4 oz (113 g)

Onion, Yellow2 oz (57 g)

Garlic Cloves2 medium

Cinnamon Stick1 inch piece

Cloves, whole2

Anise Seed1/4 tsp

Black Peppercorns1/4 tsp

Chicken Broth, low sodium1 cup (240 ml)

Dark Chocolate (70% cacao), chopped0.5 oz (14 g)

Vegetable Oil1 tbsp

Salt1/2 tsp

Instructions

Rehydrate the Chiles: Remove stems and seeds from ancho, mulato, and pasilla chiles. Place them in a bowl and cover with boiling water. Let them soak for 20-30 minutes until softened.

Toast Nuts and Seeds: In a dry skillet over medium heat, toast the almonds until lightly golden and fragrant, about 3-5 minutes. Remove and set aside. Add the sesame seeds to the same skillet and toast until golden, about 1-2 minutes, watching carefully to prevent burning. Set aside.

Sauté Aromatics: In the same skillet, add 1/2 tbsp of vegetable oil. Sauté the chopped onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the tomatoes and cook for 3-4 minutes until they begin to break down.

Toast Spices: Add the cinnamon stick, cloves, anise seed, and black peppercorns to the skillet with the aromatics. Toast for 30 seconds until fragrant.

Blend the Mole Base: Drain the rehydrated chiles, reserving some of the soaking liquid. Combine the softened chiles, toasted almonds, toasted sesame seeds, sautéed tomato-onion-garlic mixture, and toasted spices in a blender. Add about 1/2 cup of chicken broth to help with blending. Blend until very smooth, adding more broth or chile soaking liquid as needed to achieve a thick but pourable consistency.

Cook the Mole: Heat the remaining 1/2 tbsp of vegetable oil in a saucepan or pot over medium heat. Carefully pour the blended mole sauce into the pot. Stir well and bring to a simmer. Reduce heat to low, cover, and let it cook gently for at least 20-30 minutes, stirring occasionally, to allow the flavors to meld and deepen. The sauce will thicken.

Add Chocolate and Season: Stir in the chopped dark chocolate until melted and fully incorporated. Taste and season with salt as needed. If the mole is too thick, add a little more chicken broth or water to reach your desired consistency.

Cook the Chicken: While the mole simmers, season the chicken breast with salt. You can pan-sear the chicken in a separate skillet with a little oil until golden brown and cooked through (internal temperature of 165°F/74°C), or poach it in simmering water or broth until cooked through.

Serve: Place the cooked chicken breast on a plate. Spoon a generous amount of the warm mole sauce over the chicken. Serve immediately.