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Chicken Mole Poblano    HT  MC  Mexican  80mins

 

 

Serves 4   Hot  Poultry  Main Course  Mexico  Nth American  North America

 

Ingredients

4 large Chicken Joints, halved

2 tbsp Vegetable Oil

1 small Onion, sliced

4 Fresh Chilies, chopped

2 Garlic Cloves, chopped

2 Large Tomatoes, chopped

1 tbsp Sesame Seeds

1/4 teasp Ground Cloves

1/4 teasp Ground Cinnamon

360ml/12fl.oz. Chicken Stock

2 tbsp Peanut Butter

2 tbsp Raisins

25g/1oz Good Quality Dark Chocolate, grated

Salt

 

Instructions

 

1. Heat the oil in a large frying pan add the chicken pieces and brown on all sides. Remove with a slotted spoon and set aside.

 

2. Reheat the oil add the onion and chilies to the pan and sauté until soft and golden.

 

3. Add the garlic, tomatoes, sesame seeds, cloves and cinnamon and cook, stirring, over medium heat for 2-3 minutes.

 

4. Add the chicken stock and stir well scraping up any browned bits at the bottom of pan.

 

5. Transfer the mixture to a blender or food processor, add the peanut butter, raisins and chocolate and process to a smooth puree.

 

6. Return the sauce to the frying pan. Season with salt then add the browned chicken pieces and mix well. Bring to the boil then reduce the heat, cover and simmer for 45 minutes or until chicken is tender.

 

 

More Chicken Recipes  |  General Prep & Cooking Times   |  More Mexican Recipes

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. Why not print it off for future reference.

 

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