Pollo Poblano Recipe
Two tender chicken breasts topped with our classic recipe of mole, poblano, and grated cheese.
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Ingredients
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Chicken
Mole Sauce
Topping
Method
Preparation of Chicken
- 1
Cook the Chicken
In a skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side or until fully cooked through and golden brown. Remove from skillet and set aside.
Preparation of Mole Sauce
- 2
Prepare the Chiles
Remove the stems and seeds from the dried ancho chiles. Soak them in hot water for about 15 minutes until softened.
- 3
Make the Sauce
In a blender, combine the soaked chiles, garlic cloves, onion, tomatoes, chicken broth, peanut butter, cinnamon, cumin, and sugar. Blend until smooth.
- 4
Cook the Mole Sauce
Pour the blended mixture into a saucepan and cook over medium heat for about 15 minutes, stirring occasionally until thickened. Adjust seasoning with salt if necessary.
Final Assembly
- 5
Prepare the Poblano Pepper
Roast the poblano pepper over an open flame or under a broiler until charred. Place it in a plastic bag for a few minutes to steam, then peel off the skin, remove the seeds, and slice it.
- 6
Assemble the Dish
On a serving plate, place each chicken breast, top generously with the mole sauce, add the roasted poblano strips, and sprinkle with grated cheese. Serve hot.