Mole Recipe
Roasted Chicken, Mole Poblano, Toasted Sesame, Pepitas, Avocado, Radish, Cilantro, Crema, Queso Fresco, Cebollita
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Ingredients
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For the Mole Poblano
For the Roasted Chicken
For the Garnish
Method
Prepare the Mole Poblano
Toast the Chiles
In a dry skillet over medium heat, toast the Ancho, Pasilla, and Guajillo chiles until fragrant, about 2-3 minutes. Remove and set aside.
Blend the Ingredients
In a blender, combine toasted chiles, tomato, garlic, onion, cinnamon, cumin, sesame seeds, and chicken broth. Blend until smooth.
Cook the Mole
In a saucepan, pour the blended mixture and simmer for 20-30 minutes, stirring occasionally. Season with salt to taste.
Finish the Mole
Once thickened, remove from heat and set aside.
Prepare the Roasted Chicken
Preheat the Oven
Preheat your oven to 375°F (190°C).
Season the Chicken
Rub the whole chicken with olive oil, salt, and black pepper.
Roast the Chicken
Place the chicken in a roasting pan and roast for about 1 hour or until the internal temperature reaches 165°F (75°C).
Rest the Chicken
Remove from the oven and let it rest for 10 minutes before carving.
Assemble the Dish
Plate the Chicken
On a serving platter, place the carved roasted chicken.
Add Mole
Generously spoon the mole poblano over the chicken.