Chicken Mole Poblano

Chicken Mole Poblano

Mole Poblano is an ‘old fashioned’ Mexican sauce that goes way, way back. It’s not as popular as it once was (so I’m told) and I’m not sure why…because it’s truly a great sauce! The combination of the heat of chipotle pepper and the sweetness of chocolate is perfect together. I usually serve my Chicken Mole Poblano with a delicious Coconut Rice. Give it a go – I think you’ll be surprised not only with how easy it is to make, but how truly flavorful this sauce really is!

Chicken Mole Poblano
1/2 cup sliced almonds
1 tablespoon extra virgin olive oil
1 onion, diced
4 garlic, chopped
20 grape tomatoes, quartered
1/4 cup chopped dried mango
1/2 teaspoon chipotle chili powder*
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cilantro
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon sugar
10 oz can enchilanda sauce
1/2 cup chicken stock
4 large or 6 medium bone-in chicken thighs
1 oz semi sweet chocolate

Spread the almonds in a single layer on a baking sheet and heat under the broiler 2-4 minutes until toasted; being careful not to burn them. Set aside. Chicken Mole Poblano
In a medium skillet, sauté the onion and garlic in the hot oil for 5 minutes on medium-high heat. Add the tomatoes and sauté 5 minutes. Add the dried mango and the spices and sauté another two minutes. *use more chipotle chili powder if you like it spicier.
Chicken Mole Poblano
Add the enchilada sauce and the chicken stock; cook five minutes. Meanwhile heat a second skillet with a little cooking spray and brown the chicken on both sides (3-5 minutes total).
Chicken Mole Poblano
Place the Mole Poblano sauce in a food processor along with the toasted almonds and process until smooth.
Chicken Mole Poblano
Place the browned chicken into the first skillet and add the processed Mole Poblano sauce. Bring to a boil; reduce heat to low and simmer one hour. Meanwhile make the Coconut Rice.
Chicken Mole Poblano
Chop the chocolate and stir into the Chicken Mole Poblano sauce just before serving.
Chicken Mole Poblano
Serve the Chicken Mole Poblano with a side of Coconut Rice. It’s the perfect combination of spicy and sweet!
Chicken Mole Poblano
Enjoy!

Linda~

This recipe has been shared at Inspiration Thursday, Throwback Thursday, Senior Salon, The Pin Junkie, Fiesta Friday, Freedom Fridays, Funtastic Friday and Foodie FriDIY, along with Weekend Potluck and Saucy Saturdays…go check it out and then go visit some other great sites!

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32 thoughts on “Chicken Mole Poblano

  1. Yum! I haven’t had Mole in ages. It takes a lot of ingredients, time, and money to make a good one, and with so many woman having to work full-time to make it these days I can understand why it’s not something that’s made often anymore.
    Who wants to spend that much time on the one day a week they have free to cook such an elaborate meal? On a Holiday sure but during the week?
    I never felt like doing it. Sadly, finding a good one at restaurant is even hard to do these days, and I live in Mexican food country!

    I hope this inspires some women to make it. I’m not sure I’m one who will, but it looks and sounds delicious!

    Liked by 1 person

    1. You’re right Deb! A classic Mole sauce is very complicated! But you know me – I like things easy and tasty! So I’ve simplified the recipe to be just that – easy and just as tasty!! Twenty minutes of ‘work’ and then walk away while it simmers for an hour. The results are well worth it!! Let me know if you ever give it a try 😀😀😀

      Liked by 1 person

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