Name: LUNA Mexican Kitchen - The Alamedas Mole Poblano Con Pollo Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 whole Mary's free-range chicken, cut in half; 2 tsp Salt; 2 tbs Olive oil; 3 pieces Dried ancho chilies; 3 pieces Dried guajillo chilies; 2 pieces Dried pasilla chilies; 2 oz Chocolate (dark or Mexican chocolate); 1 stick Cinnamon stick; 1 cup Almonds, toasted; 2 tbs Sesame seeds; 4 cloves Garlic cloves, minced; 1 medium Onion, chopped; 3 cups Chicken broth; 1 tsp Cumin; 1 tsp Salt; 1 tsp Pepper; 1 cup Long-grain rice; 1 medium Tomato, blended; 2 cloves Garlic, minced; 1 small Onion, chopped; 2 cups Chicken broth; 2 tbs Vegetable oil; 1 tsp Salt; 1 cup Pinto beans, dried; 4 cups Water; 1 small Onion, quartered; 2 cloves Garlic, whole; 1 tsp Salt; 2 cups Corn masa harina; 1.5 cups Water

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Cerignola olives marinated in garlic rosemary olive oil

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Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

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One-half Mary's free-range chicken topped with a slow-cooked mole of dried chilies, chocolate, cinnamon, nuts, seasonings, aromatics, sesame seeds, with arroz rojo, frijoles de la olla and handmade corn tortillas

Preheat your oven to 375°F (190°C). Season the chicken with salt and rub it with olive oil.

Preheat Oven and Season Chicken

Place the chicken in a baking dish and roast for 45-50 minutes or until cooked through.

Roast the Chicken

Remove the stems and seeds from the dried chilies. Soak them in hot water for about 15 minutes until softened.

Prepare Dried Chilies

In a blender, combine the softened chilies, chocolate, cinnamon stick, toasted almonds, minced garlic, chopped onion, chicken broth, cumin, salt, and pepper. Blend until smooth.

Blend Mole Ingredients

In a saucepan, heat a bit of oil and pour in the blended mole mixture. Cook on medium heat for about 20 minutes, stirring occasionally.

Cook Mole Sauce

In a pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.

Sauté Onion and Garlic

Add the rice and continue to sauté until it turns slightly golden.

Sauté Rice

Stir in the blended tomato and chicken broth. Season with salt and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice is cooked.

Cook Rice

In a pot, combine the dried pinto beans, water, quartered onion, and whole garlic cloves.

Combine Ingredients for Beans

Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beans are tender. Season with salt.

Cook Beans

In a bowl, mix corn masa harina, water, and salt until a dough forms.

Make Tortilla Dough

Divide the dough into small balls and flatten them using a tortilla press or a rolling pin.

Shape Tortillas

Cook the tortillas on a hot griddle for about 1-2 minutes on each side until they are cooked through.

Cook Tortillas

Mary's free-range chicken, cut in half

Salt

Olive oil

Dried ancho chilies

Dried guajillo chilies

Dried pasilla chilies

Chocolate (dark or Mexican chocolate)

Cinnamon stick

Almonds, toasted

Sesame seeds

Garlic cloves, minced

Onion, chopped

Chicken broth

Cumin

Pepper

Long-grain rice

Tomato, blended

Garlic, minced

Vegetable oil

Pinto beans, dried

Water

Onion, quartered

Garlic, whole

Corn masa harina