Lunch · Mexican · 25 min
Pechuga de Pollo en Mole Poblano
- Calories
- 946
- Protein
- 70g
- Carbs
- 59g
- Fat
- 52g
Ingredients
- 8 oz chicken breast
- 2 each ancho chile pepper
- 1 each mulato chile pepper
- 1 each pasilla chile pepper
- 1 oz almonds
- 0.5 oz sesame seeds
- 4 oz roma tomato
- 2 oz yellow onion
- 2 clove garlic
- 1 each cinnamon stick
- 2 each whole cloves
- 0.25 tsp anise seed
- 0.25 tsp black peppercorns
- 1 cup chicken broth
- 0.5 oz dark chocolate
- 1 tbsp vegetable oil
- 0.5 tsp salt
Method
- 01Remove stems and seeds from ancho, mulato, and pasilla chiles. Place chiles in a heatproof bowl, cover with boiling water, and soak for 20 to 30 minutes until softened. Do not count soak time as active prep.
- 02In a dry skillet over medium heat, toast almonds until golden and fragrant (3 to 5 minutes). Remove and set aside. Toast sesame seeds in the dry skillet until lightly golden (1 to 2 minutes); set aside.
- 03Add 1/2 tbsp of vegetable oil to the skillet over medium heat. Sauté chopped onion for 5 minutes until translucent. Add minced garlic and sauté for 1 minute until fragrant. Add chopped Roma tomatoes and cook for 3 to 4 minutes until softened.
- 04Add the cinnamon stick, whole cloves, anise seed, and black peppercorns to the skillet with the aromatics. Toast for 30 seconds until fragrant.
- 05Drain softened chiles, reserving some soaking liquid. Place chiles, toasted almonds, toasted sesame seeds, tomato-onion-garlic-spice mixture, and 1/2 cup of chicken broth into a blender. Blend until completely smooth, adding more broth or chile liquid as needed for a pourable consistency.
- 06In a saucepan over medium heat, warm 1/2 tbsp of vegetable oil. Carefully pour in the mole sauce, bring to a simmer, then reduce heat to low, cover, and cook gently for 20 minutes to meld flavors. Stir in dark chocolate until fully melted. Season with half of the salt.
- 07Season raw chicken breast with remaining salt. Heat a skillet over medium-high heat and pan-sear chicken for 6 to 8 minutes per side until deeply browned and internal temperature reaches 165°F (74°C) as verified with a meat thermometer.
- 08Plate chicken breast and spoon warm mole sauce generously over top. Serve immediately.
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