Chicken Mole Poblano

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Toast chillies briefly, soak and reserve the liquid. Cover completely with water and check after 30 minutes; continue only until the ingredient has the flexibility or hydration described.

3. 3

   Brown tomatoes, onion, garlic, seeds, nuts and tortilla separately. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Blend everything with spices and soaking liquid until very smooth. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

5. 5

   Fry the paste carefully until dark and fragrant, then loosen with stock. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

6. 6

   Add browned chicken and simmer until tender; finish with chocolate. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.