Mole Poblano de Pollo

Serves 4-6

Also adapted slightly from Cooking at Home

  • 3 Tbsp. EVOO (Try Chipotle or Baklouti Green Chili Oil in this one)
  • 4 bone-in chicken breast halves or chicken thighs
  • 1 yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 jalapeno or poblano, finely chopped (I used poblano)
  • 1/4 c. chopped almonds*
  • 3 cloves garlic, smashed
  • 2 Tbsp. chili powder
  • 1 tsp. grated fresh ginger
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground cinnamon
  • 3 tomatoes, chopped (No reason you couldn't use canned diced tomatoes, drained)
  • 2 Tbsp. Dark Chocolate Balsamic
  • 1 c. chicken broth
  • 3 Tbsp. Almond Butter
  • 2 oz. Mexican Chocolate (or any chocolate), chopped
  • Salt and Pepper
  • 2 Tbsp. toasted sesame seeds

*If you're a "different textures freak me out" type person, just add a bit more almond butter, as the chopped almonds are crunchy and add depth to the otherwise smooth sauce.

Preheat oven to 350.

Heat the oil in a large Dutch oven over medium-high heat. Sear the chicken until browned on all sides. 10 minutes? Remove from pan and set aside.

Add the onion to the hot pan and brown slightly, 10 minutes.

Add the bell pepper, jalapeno or poblano, almonds and garlic to the pan and saute until aromatic, 3-4 minutes.

Add the chili powder, ginger, oregano, and cinnamon and saute for 30 seconds or so. Add the tomatoes and Dark Chocolate Balsamic.

Pour in 1 c. chicken broth and stir to deglaze the pan, scraping up any browned bits from the pan. Whisk in the almond butter, return the chicken to the pan and bring to a boil. Cover the pan and transfer to the oven. Braise the chicken until tender, about 1 hour.

Add the chocolate to the sauce, stirring until melted. Taste and season with salt and pepper. Garnish with sesame seeds and serve with rice or tortillas.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil