ReceptnaptárMole Poblano with Chicken
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Method
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- Cook the chicken legs with the onion, garlic and salt, covered with water, for 30 minutes until tender; set the cooking liquid aside.
- Toast the dried chilies in a dry pan for a few seconds, then soften in hot water for 15 minutes.
- Blend the soaked chilies, almonds, peanuts, banana, cumin, cinnamon, sesame seeds and tomato with an immersion blender - adding some of the cooking liquid if needed - into a smooth purée.
- Fry the purée in oil for 10 minutes, stirring constantly so it does not stick.
- Add the chocolate and enough cooking liquid to make a thick but pourable sauce; cook for another 15-20 minutes over low heat until the sauce comes together.
- Add the cooked chicken legs to the sauce and simmer together for another 10 minutes.
- Sprinkle with sesame seeds and serve with rice.
Source: Wikipedia – Mole poblano (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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