Mole Poblano – Chicken with Chocolate Sauce

Following on from our meal at Montezumas I decided to have a go at making the Mole Pablano. I found lots of recipes, many of which were quite complicated.  I liked the look of this one  courtesy of Lawerence Wheeler and decided to give it a try. Once the sauce was made I decided it was missing something and added the Aniseed, Corriander and extra Cinnamon, Cloves and Nutmeg. I also left out the Capsicum as members of the household are not fond of it.
Mole Poblano - my way
Mole Poblano – my way
  • 6 Portions Chicken – Marylands work well
  • 4 Tablespoons Olive oil
  • 1/4 C Raisins
  • 2 Cloves garlic, minced
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Nutmeg (1/2)
  • 1/4 teaspoon Ground Cloves (1/2)
  • 1/4 teaspoon Ground Aniseed
  • 1/4 teaspoon Ground Corriander Seed
  • 1/4 teaspoon Smoked paprika
  • 1 Onion, chopped
  • 1/4 teaspoon Cinnamon (1/2)
  • 1 Green pepper, chopped
  • 1/2 teaspoon Salt
  • 3 Slices preserved Jalpeno, chopped
  • 1/4 teaspoon Pepper
  • 1 teaspoon Sugar
  • 2 Large tomatoes, peeled, seeded and chopped (I used a tin of diced tomato)
  • Grated rind of 1 orange
  • 2 Squares bitter chocolate, chopped (I added a bit extra, to taste)
  • 2 Tablespoons Chili powder (or to taste)
  • 2 1/2 C Chicken broth
  • 1/4 C Light rum
  • 1/4 C Slivered almonds (ground)
  1. Heat oven to 180°C
  2. In frypan, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown.
  3. Place chicken in a casserole dish, cover and put into oven chicken.
  4. In remaining fat, cook onion, jalapeno and tomato over gentle heat for 10 minutes.
  5. To onion mixture, add chili powder, blending well.
  6. Add stock, almonds, raisins, seasonings, and rind.
  7. Make sure you have added all the spices, sugar, salt and pepper
  8. Simmer, covered, 30 minutes.
  9. Add chocolate, stirring until melted.
  10. Pour sauce over the chicken and return to oven.
  11. Bake, covered, at 350 degrees for 1/2 hour, then uncovered for another 1/2 hour or until chicken is tender.
  12. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
Serve on Steamed rice
Garnish with Banana and pineapple coated with coconut and fried.
Accompany with Guacamole, Sour cream, pesto and corn chips.
6 servings
Thanks Mum for the home-made Guacamole
BTW, OMG, Tu Meke, Bro

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