Total time · 80 min

Mexican Chicken in Mole Poblano

Name: Mexican Chicken in Mole Poblano
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Ingredients: 800 g Chicken legs; 3 pieces Tomatoes; 3 pieces Dried ancho chiles; 2 pieces Dried pasilla chiles; 40 g Almonds; 20 g Sesame seeds; 25 g Dark chocolate; 3 cups Chicken broth; 2 g Ground cinnamon

Dried chiles, toasted seeds, and a little chocolate build a deep, layered mole sauce.

Prep: 35 min
Cook: 45 min
Servings: 4

Indicative estimates

Energy per serving: ~55 kcal per serving partial estimate
Ingredient value: ~$18.02 partial estimate; 5 of 9 ingredients estimated

Ingredients

800 g Chicken legs
3 pieces Tomatoes
3 pieces Dried ancho chiles
2 pieces Dried pasilla chiles
40 g Almonds
20 g Sesame seeds
25 g Dark chocolate
3 cups Chicken broth
2 g Ground cinnamon

Directions

20 min
Stem and seed the chiles, toast briefly in a dry pan, then soak in hot water; toast almonds and sesame.
35 min
Simmer chicken in broth to 165 °F (74 °C) and tender; blend drained chiles, tomatoes, almonds, sesame, cinnamon, and some broth.
25 min
Cook the sauce, stirring, until thick, melt in the chocolate, and coat the chicken; serve with rice.