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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: Mexican chocolate is very unlike American forms of chocolate, looking like baking chocolate but sweetened, grainy and brittle. It is used to make hot chocolate. If you can't find it, substitute 2 squares of unsweetened baking chocolate. | 2. NOTE: Mama Rosa always used chicken parts with skin and bones which no doubt added flavor to the sauce. However, we prefer boneless and skinless chicken breasts that really soak up the sauce. | 3. Toast the first six ingredients in a dry skillet until just browned/smokey. | 4. In a large shallow fry pan, fry the poblano and negro chiles in just enough oil to coat the pan until the chiles are pliant and the skins begin to blister. | 5. Remove the pan from the heat and allow the pan to cool until it is safe to add liquid (trust me, if it's too hot it's a burn hazard!), then add just enough chicken broth to cover. | 6. Soak the chiles until they are soft, keeping the broth hot but not boiling. This doesn't require constant heat, just occasional to keep the temperature up. They will soften just as well in cold broth, it just takes a lot longer. | 7. Chop the next four ingredients (tomato, tomatillos, onion and garlic) and saute in a small amount of oil over medium heat until cooked through but not browned. | 8. While the vegetables are cooking, put the soaked chiles in a blender, adding just enough of the soaking broth to process and blend until smooth. | 9. Add the tomato mixture and toasted seeds, adding just enough broth to process and blend until smooth. | 10. Add chocolate, adding just enough broth to process and blend until smooth. | 11. Strain the mixture and set aside. | 12. Coat the bottom of a fry pan with oil and heat over a medium-high heat. Add the chicken and brown on both sides. | 13. Lower the heat and add enough of the mole to cover the chicken only about half way. Cover the pan and cook, turning the chicken occasionally, until cooked through. | 14. Serve with rice pilaf, such as recipe #395219 - Oft Requested Rice Pilaf. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut	1/4	cup		206.955	5.8874	9.417	17.9726
almond	1/4	cup		481.78	0.0	0.0	54.5
sesame seed	2	tablespoons		171.0	7.857	5.343	14.4
peppercorn	4			100.76799999999999	0.6253	0.2144	10.9701
chile pequins	2		dried	-	-	-	-
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
tomato	1			32.76	7.0798	1.6016	0.364
tomatillo	4			580.5989	105.9593	17.418	18.5066
white onion	1			64.0	14.944	1.76	0.16
garlic clove	2			-	-	-	-
poblano chile	3			-	-	-	-
chilies	5			485.7571	120.0	0.0	0.0
chicken broth	2 -3	cups		0.0	0.0	0.0	0.0
mexican chocolate	1/2	piece		-	-	-	-
chicken breast	3	boneless	skinless cut boneless	-	-	-	-
oil	1/4 - 1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.