Chicken in Mole, Puebla Style Recipe

Chicken in Mole

Chicken in Mole, Puebla Style Recipe. Easy, Fast and Cheap.

Chicken in Mole, Puebla Style. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Chicken in Mole, Puebla Style. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.


Prepare your culinary canvas with the following essentials for Chicken in Mole, Puebla Style:
Chicken in Mole, Puebla Style recipes

  • 4 pounds chicken pieces, skin on
  • Sea salt and ground black pepper to taste
  • 2 tablespoons sesame seeds, toasted, for garnish
  • white rice
  • Makes 9 cups.
  • 9 mulato chiles*
  • 7 pasilla chiles*
  • 6 ancho chiles*
  • 1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
  • 4 or 5 tomatillos,** husked and cooked until soft
  • 5 whole cloves
  • 20 whole black peppercorns
  • 1-inch piece of a Mexican cinnamon stick***
  • 1 tablespoon seeds from the chiles, toasted
  • 1/2 teaspoon anise seeds, toasted
  • 1/4 teaspoon coriander seeds, toasted
  • 8 tablespoons sesame seeds, toasted
  • 4 garlic cloves, roasted
  • 3 tablespoons raisins
  • 20 whole almonds, blanched
  • 1/4 cup pumpkin seeds****
  • 2 corn tortillas, torn into pieces
  • 3 stale French rolls, cut into 1-inch slices
  • 6 to 7 cups reserved chicken broth as needed
  • 1 1/2 ounces Mexican chocolate, chopped
  • *Mulato, pasilla, and ancho chiles are three varieties of dried chiles often used in Mexican cooking. The ancho chile (a poblano that has ripened to a dark red color and dried) is rust-colored, broad at the stem and narrowing to a triangular tip. The mulato, a relative to the poblano, is dark brown and triangular. The shiny black pasilla chile, a dried chilaca chile, is narrow and five to six inches long. Good quality chiles should be fragrant and pliable. Wipe them carefully with a damp cloth or a paper towel to remove any dust.
  • **Tomatillos are often referred to as “green tomatoes,” but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.
  • ***Mexican cinnamon, known as canela, is the bark of the true cinnamon tree, native to Sri Lanka. It is sold in very thin and somewhat flaky curled sticks and is much softer than the more common variant of cinnamon, which comes from the bark of the cassia tree.
  • ****Also known as pepitas
  • the pumpkin seeds used in Mexican cooking are hulled. When frying or toasting pumpkin seeds in a dry skillet
  • keep a cover handy
  • as they will pop like popcorn.


Let’s dive into the culinary symphony of Chicken in Mole, Puebla Style with these simple steps:

In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful — it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful — it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.

Benefits of Chicken in Mole, Puebla Style

  • Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Chicken in Mole, Puebla Style boasts both flavor and nutrition.
  • Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
  • Family-Friendly Fare. Loved by all ages, Chicken in Mole, Puebla Style is a crowd-pleaser that brings joy to the table with every bite.
  • Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Chicken in Mole, Puebla Style is a breeze for all skill levels.

Cooking Chicken in Mole, Puebla Style in the Air Fryer. Exploring Possibilities

Absolutely! Cooking Chicken in Mole, Puebla Style in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Chicken in Mole, Puebla Style cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Chicken in Mole, Puebla Style with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.

Cooking Chicken in Mole, Puebla Style in the Crockpot slow cooker or pressure cooker

Certainly! Cooking Chicken in Mole, Puebla Style in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Chicken in Mole, Puebla Style to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.

Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Chicken in Mole, Puebla Style every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Chicken in Mole, Puebla Style cooked to slow-cooked perfection!

Conclusion about Chicken in Mole, Puebla Style

As we conclude our culinary exploration with Chicken in Mole, Puebla Style, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.

We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Chicken in Mole, Puebla Style Recipe.


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