Mole Poblano Recipe
Half Roasted Chicken covered in our Homemade Mole Poblano Sauce. Served with Rice and Beans on the side.
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Ingredients
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For the Mole Poblano Sauce
For the Chicken
For the Rice and Beans
Method
Preparing the Mole Poblano Sauce
- 1
Toast the Chilies
In a dry skillet over medium heat, toast the dried ancho, pasilla, and mulato chilies for 2-3 minutes until fragrant. Remove from heat and soak in warm water for 15 minutes.
- 2
Blend the Sauce
In a blender, combine the soaked chilies (drained), tomatoes, garlic, onion, chicken stock, peanut butter, cinnamon stick, ground cumin, ground cloves, sugar, salt, and pepper. Blend until smooth.
- 3
Cook the Sauce
Pour the blended sauce into a saucepan and simmer over medium heat for 30 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
Preparing the Chicken
- 4
Season the Chicken
Preheat your oven to 400°F (200°C). Rub the whole chicken with olive oil, salt, and pepper, ensuring even coverage.
- 5
Roast the Chicken
Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (75°C). Baste with the juices occasionally.
- 6
Apply the Mole Sauce
Once the chicken is roasted, remove it from the oven and generously coat it with the prepared mole poblano sauce. Return it to the oven for an additional 10 minutes.
Preparing the Rice and Beans
- 7
Cook the Rice
In a saucepan, bring 2 cups of water to a boil. Add the long grain rice and a pinch of salt. Cover and reduce heat to low. Cook for about 18-20 minutes or until the rice is tender and water is absorbed.
- 8
Heat the Beans
Open the canned black beans and pour them into a small saucepan. Heat over medium heat, adding cumin and salt. Stir until warmed through.
- 9
Garnish the Beans
Once the beans are heated, stir in chopped cilantro for added flavor.
