Chicken Mole!

by Jenn on April 9, 2009

in Dairy Free,Gluten Free,Meats


Growing up, we had some great family friends from Mexico who LOVED to make food for us all the time.  That was how I first tried this amazing dish, chocolate mole.  For those of you freaking out about chocolate being used in an entree and not a dessert, don’t worry – you’ll experience chocolate in a whole new way and learn that chocolate can be transformed into a savory dish and still taste awesome :)

So anyways, I’ve been meaning to try out a mole recipe, especially after we picked up some awesome mole blend seasonings on our honeymoon, which unfortunately, aren’t sold anymore.  The blend we have is a mixture of paprika, onion, cloves, coriander, cinnamon, cocoa, and chiles.  I drew some inspiration from and adapted this chicken mole poblano recipe by Tyler Florence. However, I think what I made was a bit too hot for me.  If you want your spiciness on the more wimpy side, omit the jalapeño, or use a milder mole blend.


Ingredients (4 servings):
1 poblano, cut into big pieces
2 onions, sliced
3 cloves garlic, sliced
4 oz. can of jalapeños
3 roma tomatoes, chopped
1/2 cup mole blend (or make your own according to Tyler Florence’s recipe)
salt, pepper, juice from a lemon
1 lb. chicken – I prefer to use tenderloins because they cook quicker than chicken breast

1. Saute poblano, onions, garlic, jalapeños in EVOO in a skillet.  Then add in tomatoes and saute some more.

2. Transfer to food processor.  Blend until pureed into a sauce, and then add in mole blend 1/4 cup at a time.

3. Brown chicken in skillet, then add mole sauce and 1 cup water.
4. Turn heat down to a simmer, and simmer until chicken is cooked through.
5. Serve over rice.


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