Estella’s Mole Poblano Chicken

Jun 06, 2023June 6, 20230 4
Estella's Mole Poblano Chicken
in Main

Prep

60 min

Cook

30-60 min

Ready In

90-120 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 dried ancho chiles , stemmed and seeded
2 poblano chiles , roasted , seeded and peeled
about 1/3 cup/80 ml chicken broth
salt
1/4 cup/ 60 ml canola oil or lard , plus more for simmering
1/4 cup/ 60 ml whole almond
1/4 cup/ 60 ml hazelnuts
1/4 cup/ 60 ml pecans
1/4 cup/ 60 ml sesame seeds
1/4 cup/ 60 ml raisins
1/2 teaspoon/ 2 ml anise seed
1/2 teaspoon/ 2 ml cumin seed
1/2 teaspoon/ 2 ml black peppercorns
3 whole cloves
1 cinnamon stick
6 garlic cloves , peeled
1 onion , sliced
1 plantain , cut into chunks
2 corn tortillas , toasted and torn apart
about 3 2/3 cup/910 ml chicken broth
1/4 cup/ 60 ml roughly chopped mexican chocolate , such as Ibarra
1 tablespoon/ 15 ml sugar
salt & freshly ground black pepper
chicken , roasted , grilled or poached , for serving

Nutrision Information

Servings Per Recipe
6-8
Calories
600-800
Sugar
7-10g
Fat
40-60g
Estella's Mole Poblano Chicken is a traditional Mexican dish that dates back to the 16th century. Legend has it that the dish was invented by a group of nuns in the city of Puebla who were tasked with creating an impressive meal for a visiting bishop. They combined a variety of ingredients they had on hand, including chiles, nuts, and chocolate, to create a rich and flavorful sauce. Today, Mole Poblano is a staple of Mexican cuisine and is often served at special occasions and celebrations. You can make the dish with chicken, turkey, or pork, and the sauce can also be served over enchiladas or other dishes.

Instructions

1.Place dried ancho chiles in a bowl and cover them with hot water. Let sit for 10-15 minutes until softened.
2.In a large skillet, heat canola oil or lard over medium heat. Add almonds, hazelnuts, pecans, sesame seeds, raisins, anise seed, cumin seed, black peppercorns, cloves, and cinnamon stick. Toast for about 5-7 minutes until fragrant. Remove from heat.
3.In the same pan, add garlic, onion, and plantain. Cook until onion is soft and slightly caramelized. Remove from heat.
4.In a blender, combine ancho chiles and their soaking liquid with toasted nut and spice mixture, onion and plantain mixture, corn tortillas, and 1 cup of chicken broth. Blend until smooth.
5.In the same skillet, heat a small amount of oil over medium-high heat. Add blended sauce and stir constantly until it thickens, about 10 minutes. Gradually stir in remaining chicken broth until it reaches desired thickness.
6.Add Mexican chocolate, sugar, salt, and black pepper to sauce. Reduce heat to low and simmer for 10-15 minutes. Serve sauce over roasted, grilled, or poached chicken.

PROS

Estella’s Mole Poblano Chicken is a delicious and flavorful dish that is sure to impress dinner guests.

The rich, complex sauce features a blend of smoky, spicy, and sweet flavors, making it a true taste sensation.

The recipe is a traditional Mexican dish, so it’s a great way to experience authentic cuisine and culture.

CONS

Making the sauce from scratch requires quite a few ingredients and several steps, so it can be time-consuming and labor-intensive.

The dish is also quite high in calories and fat, so it’s best enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While Estella’s Mole Poblano Chicken is not particularly low in calories or fat, it does contain a variety of healthy ingredients.
Chiles are rich in antioxidants and may have anti-inflammatory properties.
Nuts and seeds are high in healthy fats, protein, and fiber.
Mexican chocolate is a good source of magnesium and may have cardiovascular benefits.

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