Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious … Check This Amazing Recipe: Chicken mole poblano

Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious … Check This Amazing Recipe: Chicken mole poblano

How to Make Chicken mole poblano

Preparation time:

less than 30 mins

Cooking time:

30 mins to 1 hour


Serves 4


  • 16 mulato or ancho chillies
  • 4 pasilla chillies
  • 30g/1oz stale baguette or white bread
  • 50g/1¾oz sesame seeds
  • 120g/4½ oz blanched almonds
  • 1 tbsp coriander seeds
  • 6 black peppercorns
  • 5cm/2in cinnamon
  • 4 tbsp corn oil
  • 1 small ripe plantain
  • 130g/4¾oz raisins or currants
  • 1 onion
  • 1 garlic
  • pinch ground cloves
  • 1 tsp oregano
  • 1 litre/1¾ pints chicken stock
  • 100g/3½oz dark chocolate
  • 4–5 skinless chicken breasts
  • 2 tbsp sesame seeds
  • salt

To serve (optional)

  • handful lettuce
  • 4 corn tortillas, warmed


  1. Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes. Drain and set aside.

  2. Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool.

  3. Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with the drained chillies, powdered spices, cloves, oregano and 350ml/12fl oz of the chicken stock. Blend into a smooth sauce.

  4. Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15–20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water. Taste for seasoning and add a little salt if needed.

  5. Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides. Reduce the heat and continue to cook for 10–15 minutes until cooked through and the juices run clear.

  6. Meanwhile, toast the sesame seeds in a dry frying pan until brown.

  7. Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds.

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