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POLLO CON MOLE POBLANO
POBLANO MOLE WITH CHICKEN
1 whole chicken cut in pieces or 1 kg of chicken with skin and bones: legs or breasts or thigts
1 jar Red Mole Paste
6 cups of chicken broth
Sesame seeds (optional)
2 Tablespoons oil
1 tablet Mexican chocolate
Rinse the chicken pieces under running water and pat them dry with paper towels. Season them generously with salt and pepper.
Heat 2 tbsp. of oil in a large skillet over medium-high heat. Brown the chicken pieces on all sides. As they brown, remove them from the skillet to a plate.
Pour off any excess fat, leaving about 1 tbs. Of fat in the frying pan. Add the Mole sauce and stir it over medium heat for one to two minutes until the mole begins to simmer
Add the chicken broth and keep stirring until the ingredients are well-combined. If you prefer sweeter your mole add 2 or 3 wedges of Mexican chocolate, stir well until all it’s combined.
Put the brown chicken into the mole sauce and bring the sauce to a boil.
Reduce the heat to low, cover the skillet and simmer the chicken and sauce for about 20 minutes, until the chicken is done.
Test by cutting into the largest piece of chicken to see whether all the pink color is gone
Serve the chicken with rice, corn tortillas and beans. Use the mole sauce as a gravy. Garnish the chicken with sesame seeds (optional).