Chicken Mole with Poblanos
A classic Mexican dish with a rich and complex sauce made from chocolate and spices. This recipe pairs perfectly with roasted poblano peppers.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breast
- ●2 tablespoons mole paste
- ●1 cup chicken broth
- ●4 poblano peppers
- ●1 medium onion
- ●2 cloves garlic
- ●1/4 cup chocolate chips
- ●1/4 cup almonds
- ●1 teaspoon cumin
- ●1/2 teaspoon salt
- ●1/4 teaspoon pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roast the poblano peppers by placing them on a baking sheet and cooking for 30 minutes, or until the skin is blistered and charred.
- 3
Remove the peppers from the oven and let them cool. Peel off the skin, remove the seeds, and chop the flesh into small pieces.
- 4
Heat oil in a large skillet over medium heat.
- 5
Add the onion and cook until softened, about 5 minutes.
- 6
Add the garlic and cook for 1 minute.
- 7
Add the mole paste and cook for 1 minute.
- 8
Add the chicken broth, chocolate chips, almonds, cumin, salt, and pepper. Bring to a simmer.
- 9
Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes.
- 10
Add the roasted poblano peppers to the skillet and stir to combine.
- 11
Serve the chicken and sauce hot, garnished with chopped fresh cilantro if desired.
- 12
Cook time: 30 minutes.
- 13
Total time: 45 minutes.