Chicken in Puebla's famous sauce, dried chiles, spices, nuts, and chocolate. Not as chocolatey as you'd think.
Ingredients
Scale
Measurement units
- 3 lb chicken pieces (thighs and drumsticks)
- 8 oz prepared mole paste (Doña María or similar)
- 4 cup chicken broth
- 1 oz Mexican chocolate (Ibarra or Abuelita)
- 2 tbsp sesame seeds
- 1 tsp salt
- 2 tbsp vegetable oil
Ingredients
Scale
Measurement units
- 3 lb chicken pieces (thighs and drumsticks)
- 8 oz prepared mole paste (Doña María or similar)
- 4 cup chicken broth
- 1 oz Mexican chocolate (Ibarra or Abuelita)
- 2 tbsp sesame seeds
- 1 tsp salt
- 2 tbsp vegetable oil
Instructions
Brown the chicken
Season chicken with salt. Brown in oil over medium-high heat (400-450°F surface), 4 minutes per side. Remove.
Equipment
- Dutch oven
Ingredients
- chicken (3 lb)
- oil (2 tbsp)
- salt (1 tsp)
Make the sauce
Dissolve mole paste in warm broth, whisking until smooth. Pour into pot, bring to simmer. Add chocolate, stir until melted.
Equipment
- Dutch oven
Ingredients
- mole paste (8 oz)
- broth (4 cup)
- chocolate (1 oz)
Braise until tender
Nestle chicken into sauce. Cover and simmer 45-60 minutes until chicken is cooked through and tender. Sauce should coat a spoon.
Equipment
- Dutch oven
Ladle into bowls
Toast sesame seeds in dry pan. Serve chicken with sauce ladled over. Garnish with sesame seeds. Serve with rice.
Ingredients
- sesame seeds (2 tbsp)
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?