Photograph of the finished Pollo con mole

Mexico · Gà sốt mole lạc rang Pollo con mole

Pollo con mole

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.1 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz
  • Photograph of Tortilla Tortilla 4
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.1 oz
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 1.1 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Boil the chicken for 20 minutes with salt, then reserve 400 ml of the broth.
  2. 2 Roast the dried chili peppers for 30 seconds and let them soak for 15 minutes. Roast the peanuts and sesame seeds for another 4 minutes to enhance the aroma.
  3. 3 Grind chili peppers with roasted peanuts, sesame seeds, roasted tomatoes, cinnamon, and a fried tortilla; this is a homemade version of mole using peanuts instead of the dozen or so nuts in mole poblano.
  4. 4 Fry the sauce in oil for 12 minutes, add chocolate and chicken broth, then cook for 10 minutes until thickened.
  5. 5 Simmer the chicken for 12 minutes, then sprinkle with roasted sesame seeds before serving.

With an appliance

  • Pressure cooker 50 min

    Replace step 1: boil the chicken under high pressure for 6 minutes, then release the pressure naturally for 8 minutes, reserving 400 ml of the broth; step 5: continue simmering the chicken with the lid open in a saucepan for 12 minutes to allow the sauce to coat the meat.

Start cooking