A few weeks back we were talking about the foods of Puebla and mole poblano is one that everyone knows and we wanted to find a recipe that is simple to make at home just for you.
Mole poblano is a rich dark-red sauce which is made from a long list of ingredients, including dried chillis and chocolate. Its origins are thought to trace back to a group of nuns in 17th-century Puebla, who improvised the sauce for a visiting Archbishop.
This super easy version that is equally packed with flavour is from Monique Cormack of the blog Nourish Everyday. Monique creates simple and easy healthy food which is gluten-free and packed full of nutrients. Her website is vibrant with easy to make recipes and if you want a sugar-free version of this recipe than head over to her blog.
EASY CHICKEN MOLE POBLANO
600 grams boneless, skinless chicken thighs, cut into large chunks
1-2 cloves garlic, finely chopped
1 brown onion, sliced
1 red chilli, seeds discarded, finely sliced
2-3 capsicums (any colour), sliced
2 tbsp extra virgin olive oil (for frying)
2 dried ancho chilies
400 grams tinned tomatoes
2 tbsp natural peanut butter (smooth)
4 tsbp cacao powder
2 tsp sugar
1 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1/2 tsp ground coriander
1/2 tsp ground cinnamon
Greek yoghurt or sour cream, or coconut yoghurt
Soak the ancho chilies for the mole sauce by placing them in a small bowl and cover with boiling water. Allow to soak for 10-15 minutes, then drain the water and remove the stalks from the chilies when cool enough to touch.
For the sauce, place the soaked chilies together with all of the other mole sauce ingredients into a blender or food processor, and blend together until smooth and evenly combined. Set aside.
Heat a large heavy-based saucepan with a drizzle of oilve oil set to medium heat. Add the chicken, onion and garlic. Cook for a few minutes, stirring until the chicken is cooked. Throw in the capsicum and chili and continue to cook for 2-3 minutes, until everything is slightly softened and the chicken is browning
Pour in the mole sauce. Stir it in until everything is evenly distributed in the pan. Allow the sauce to reach a rapidly bubbling simmer, then reduce the heat to low, so it gently bubbles away.
Cook the chicken for at least 20 minutes, uncovered so the sauce thickens, stirring occasionally. If you have time, you can reduce the heat to super low and simmer this, partially covered, on the stove for anywhere from 1 to 2 hours, until the thigh meat is really soft and can be shredded through the sauce. A little extra water can be added during the cooking process to keep the sauce to your desired consistency.