Mole Poblano con Pollo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 60 min · Chicken · high-protein
550 cal
34g protein
36g carbs
30g fat
per serving · estimated
Ingredients
- 1 1/2 lb bone-in chicken thighs
- 2 mulato chiles
- 2 ancho chiles
- 1 oz Mexican chocolate
- 2 roma tomatoes
- 1 1/2 tbsp sesame seeds
- 1/4 cup raw almonds
- 1/4 cup raisins
- 1 corn tortilla
- 2 cups chicken broth
- 1/4 tsp ground cinnamon
Method (tap to check — screen stays awake)
- Simmer the chicken thighs in the broth for 20 minutes, then reserve the broth.
- Toast the chiles briefly, then soak in hot water for 10 minutes.
- Toast sesame seeds, almonds, and a torn tortilla in a dry pan, then blend with the drained chiles, tomatoes, raisins, cinnamon, and reserved broth until smooth.
- Fry the blended mole paste in 2 tbsp oil for 10 minutes, stirring constantly.
- Melt in the Mexican chocolate and loosen with broth to a velvety sauce; season with salt.
- Nestle the chicken into the mole and simmer for 10 minutes, then serve sprinkled with sesame seeds.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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