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Mole poblano au poulet

Name: Mole poblano au poulet
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: MX
Ingredients: 1.8 kg chicken pieces (thighs and drumsticks); ½ white onion, for the chicken; 2 tsp salt, plus more to taste; 4 dried ancho chillies, stems and seeds removed; 4 dried mulato chillies, stems and seeds removed; 3 dried pasilla chillies, stems and seeds removed; 4 tbsp lard or vegetable oil; 40 g blanched almonds; 40 g raisins; 3 tbsp sesame seeds, plus extra to garnish; 1 corn tortilla, torn; 1 slice stale white bread; ½ white onion, chopped, for the sauce; 3 garlic cloves; 2 ripe tomatoes, chopped; ½ tsp each ground cinnamon, ground cloves, ground black pepper and dried oregano; 60 g Mexican chocolate (or dark chocolate plus 1 tbsp sugar); 3 litres water, for poaching the chicken

45m

Prépa

120m

Cuisson

Portions

Difficile

Difficulté

Sauce festive mexicaine aux piments secs, fruits secs, épices et chocolat, servie sur du poulet tendre.

#mexican#puebla#mole#chicken#chillies#chocolate#festive

Portions

8portions

Ingrédients

Nutrition

calories610

protein45g

carbs26g

fat37g

fiber7g

Par portion

Étapes

Poach the chicken

Put the chicken, onion half and salt in a large pot, cover with the water and bring to a gentle simmer over medium heat. Cook for 35-40 minutes until the chicken is cooked through, then set it aside and keep about 1.5 litres of the broth for later.

1.8 kg chicken pieces
½ white onion
2 tsp salt
3 litres water

✅ C'est prêt quand : chicken reaches 74C/165F and juices run clear

⏱38:00

Toast and soak the chillies

Toast the ancho, mulato and pasilla chillies in a dry frying pan over medium heat for 15-20 seconds per side, just until fragrant (burnt chillies make the mole bitter). Transfer to a bowl, cover with about 1 litre of the hot chicken broth and soak for 20 minutes.

4 ancho chillies
4 mulato chillies
3 pasilla chillies
about 1 litre chicken broth (from step 1)

✅ C'est prêt quand : chillies are soft and pliable

⏱20:00

Fry the nuts, seeds and bread

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Fry the onion and tomato

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Blend

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Cook the mole

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Serve

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Poach the chicken

1.8 kg chicken pieces
½ white onion
2 tsp salt
3 litres water

✅ C'est prêt quand : chicken reaches 74C/165F and juices run clear

⏱38:00

Toast and soak the chillies

4 ancho chillies
4 mulato chillies
3 pasilla chillies
about 1 litre chicken broth (from step 1)

✅ C'est prêt quand : chillies are soft and pliable

⏱20:00

Fry the nuts, seeds and bread

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Fry the onion and tomato

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Blend

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Cook the mole

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Serve

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History & Culture

The Story Behind the Dish

📍 Puebla📅 17th century🍫 MX

Mole poblano is often called Mexico's national dish. It blends pre-Hispanic ingredients, like chillies, tomato and chocolate, with spices and almonds brought by the Spanish: a whole history of Mexico in one sauce.

It is the dish of weddings, baptisms and big family celebrations, and grandmothers often spend days toasting, grinding and stirring their family recipe.

⭐ Why It's Famous

Dozens of ingredients melt into one deep, complex sauce that is smoky, sweet, spicy and savoury all at once.

💡 Fun Fact

Legend says nuns at the Convent of Santa Rosa in Puebla invented mole in a panic, throwing together everything in the kitchen to feed a visiting archbishop.

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