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Le Chaudron recipe

Mole poblano mexicain

Mexican chicken mole poblano

⏱ 120 minServes 6Hard420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1free-range chicken, cut into 8 pieces1.5 kg (3.3 lb)
  • 6dried ancho chilies, rehydrated
  • 4dried pasilla chilies, rehydrated
  • 100 g (3½ oz)70% dark chocolate
  • 100 g (3½ oz)toasted sliced almonds
  • 50 g (2 oz)toasted sesame seeds
  • 2corn tortillas
  • 1 cantomatoes, chopped400 g (14 oz)
  • 1 L (4¼ cups)chicken stock
  • 1 free-range chicken, cut into 8 pieces 1.5 kg (3.3 lb)
  • 6 dried ancho chilies, rehydrated
  • 4 dried pasilla chilies, rehydrated
  • 100 g (3½ oz) 70% dark chocolate
  • 100 g (3½ oz) toasted sliced almonds
  • 50 g (2 oz) toasted sesame seeds
  • 2 corn tortillas
  • 1 can tomatoes, chopped 400 g (14 oz)
  • 1 L (4¼ cups) chicken stock
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (28 cm / 11 in across)1 powerful food processor1 large skillet for toasting (26 cm / 10 in)1 chef’s knife (22 cm / 9 in blade)1 wooden cutting board1 fine sieve for the sauce1 tbsp ground cumin1 medium stainless-steel ladle

03 — Method

  1. Soak the dried chilies in hot water for 20 minutes, then seed them, keeping the soaking water.
  2. Toast the almonds, sesame and torn tortillas in a dry skillet for 5 minutes.
  3. Blend the chilies, tomatoes, almonds, sesame, tortillas and stock into a smooth sauce.
  4. Strain through a fine sieve for a silky sauce.
  5. Brown the chicken in the Dutch oven with a little oil for 10 minutes.
  6. Pour the mole over the chicken, add the chopped chocolate and bring to a simmer, stirring.
  7. Cook over low heat for 1 hour, stirring often, until the sauce is thick and glossy.

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