Introduction to Rick Stein’s Chicken Mole Poblano
Why Chicken Mole Poblano is Worth the Effort
If you're looking to elevate your dinner game, Rick Stein’s Chicken Mole Poblano is a standout choice that beautifully merges rich flavors with cultural tradition. This dish is not just a meal; it's a journey through the vibrant heart of Mexican cuisine. Contrary to the sweeter versions you might find in restaurants, Stein's recipe brings a savory twist to the traditional mole poblano, thanks to the thoughtful balance of mulato and pasilla chilies.
The effort involved in preparing this sumptuous sauce is definitely worth it. With over 15 different ingredients, including aromatic spices, almonds, and the mesmerizing addition of chocolate, the result is a complex and deeply satisfying sauce that’ll leave your taste buds dancing.
Mole has historical roots dating back to a convent in Puebla, and making your own can be a rewarding experience, connecting you to generations of culinary art. Plus, it's versatile enough to impress guests at dinner parties or serve as a comforting family dish. Why not take the plunge? Trust me, it’s an experience that will enrich your cooking repertoire and perhaps even spark a new passion for Mexican flavors.
For a detailed breakdown of ingredients and step-by-step instructions, check out the full recipe below!
Ingredients for Chicken Mole Poblano
Let’s dive into the delicious world of Rick Stein’s Chicken Mole Poblano. The beauty of mole lies in its unique combination of flavors, and this recipe offers a well-balanced, less sweet version that showcases the depth of this classic dish. Here’s what you’ll need:
For the Chicken:
- 4-5 skinless chicken breasts
- 2 tablespoon corn oil
- ½ teaspoon salt
- Toasted sesame seeds for serving
For the Mole:
- 16 (about 200g) mulato or ancho chilies
- 4 pasilla chilies
- 30g stale baguette or white bread (about 1 slice)
- 50g sesame seeds
- 120g blanched almonds
- 1 tablespoon coriander seeds
- 6 black peppercorns
- 5cm cinnamon stick
- 2 tablespoon corn oil
- 1 small ripe plantain or unripe banana, peeled and sliced
- 130g raisins or currants
- 1 onion, sliced
- 1 garlic clove, roughly chopped
- Pinch of ground cloves
- 1 teaspoon oregano
- 1 litre chicken stock
- 100g dark chocolate (70–85% cocoa solids), chopped
- 1 ½ teaspoon salt
If you’re curious about the mole origins, it dates back to a convent in Puebla, Mexico. If you're ever in the area, don't miss the stunning Talavera tiles! For more info on mole history, check out this National Geographic article.
This recipe is sure to impress your friends and family during your next dinner gathering!
Step-by-Step Preparation of Chicken Mole Poblano
Making Rick Stein’s Chicken Mole Poblano can seem daunting, but with a clear step-by-step approach, you’ll be bringing a slice of Mexico right into your kitchen. This savory dish is a beautiful blend of flavors, and I promise, the outcome will be well worth your effort. Let’s dive in!
Preparing the Chilies and Bread
First things first, let's prep the star ingredients: the chilies! Begin by rinsing 16 mulato or ancho chilies along with 4 pasilla chilies. Remove the stems, seeds, and membranes—don’t forget to save a few teaspoons of the seeds for later!
Toast the chilies in a hot dry frying pan for about 20 seconds until they’re fragrant but not burnt. Next, soak them in a bowl of just-boiled water for about 20 minutes to soften. While that's happening, toast a slice of stale baguette or white bread until it’s golden brown. Set these aside to cool.
Toasting the Spices and Nuts
While your chilies are soaking, it’s time to bring out the flavors in your spices and nuts. In the same dry frying pan, toast 50g of sesame seeds, 120g of blanched almonds, 1 tablespoon of coriander seeds, 6 black peppercorns, and a 5cm stick of cinnamon until they smell aromatic.
Once cool, grind them into a fine powder in a spice grinder or using a mortar and pestle. This will elevate the depth of flavor in Rick Stein’s Chicken Mole Poblano immensely.
Cooking the Plantain and Aromatics
Now onto the aromatics! Heat 2 tablespoon of corn oil in a separate pan and fry 1 small ripe plantain (or an unripe banana), sliced, until it's lightly caramelized. Add in 130g of raisins or currants and fry briefly. After that, toss in sliced onion and 1 clove of roughly chopped garlic. The goal is to soften the mixture until it’s sweet and aromatic—about 5 minutes should do.
Blending the Mole Sauce
After your chilies are fully softened and your aromatics are cooked to perfection, it’s time to blend. In a blender, combine the drained chilies, the cooled fried mixture, the ground spices, a pinch of ground cloves, and 1 teaspoon of oregano. Add about 350ml of chicken stock and blend until smooth.
Wipe out your frying pan and pour in the remaining chicken stock along with 100g of chopped dark chocolate (70–85% cocoa solids). Add the blended mixture to the pan and gently heat for 15–20 minutes until you have a thick, dark gravy. Taste and adjust the seasoning with salt if needed.
Cooking the Chicken
To prepare the chicken, coat 4-5 skinless chicken breasts in corn oil and season them with salt. Brown each side in a dry frying pan, then reduce the heat and continue to cook through for 10–15 minutes.
Serving the Dish
For the grand finale, slice the cooked chicken breasts diagonally and serve half a breast per person, scooping generous amounts of that rich mole sauce over the top. Don't forget to sprinkle some toasted sesame seeds as a garnish!
Enjoy your Rick Stein’s Chicken Mole Poblano as a delightful first course or main meal. It’s a dish that showcases the warmth and complexity of Mexican cuisine—perfect for impressing friends or treating yourself to a culinary adventure!
Want to learn more about Mexican cuisine? Check out the BBC Good Food site for additional recipes!
Variations of Chicken Mole Poblano
Vegetarian Mole Variation
If you're looking to switch things up, why not try a vegetarian version of Rick Stein’s Chicken Mole Poblano? Replace the chicken with hearty vegetables like roasted sweet potatoes, eggplant, or zucchini. The mole sauce complements the earthiness of these veggies beautifully. Just make sure to adjust your cooking time accordingly, as vegetables will require less time to soften and absorb the rich flavors.
Mole with Beef or Turkey Bacon
For those who crave a twist on the classic, use beef or turkey bacon instead of chicken. The smokiness of the bacon enhances the depth of the mole sauce, adding a layer of richness. Crisp it up in the pan before adding the mole, and let those flavors mingle for an unforgettable experience. Serve it with rice or tortillas to soak up all that delectable sauce!
Feel free to explore these variations to suit your taste buds and make this classic dish your own!
Cooking Tips and Notes for Chicken Mole Poblano
Making Rick Stein’s Chicken Mole Poblano is a delightful journey into rich flavors and textures. Here are some helpful tips to ensure your dish turns out perfectly:
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Chili Choice: Use freshly dried mulato and pasilla chillies for the best taste. Toasting them just enough will unlock their aromatic flavor—trust me, it's worth the effort!
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Texture Matters: If your mole sauce seems too thick, don't hesitate to add a splash of water or stock to achieve that perfect consistency.
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Balance the Flavors: Always taste your mole before serving. If it feels too rich, a pinch of salt or a squeeze of lime can brighten the flavors wonderfully.
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Serving Suggestions: This dish pairs beautifully with rice or warm tortillas. Plus, don’t forget the toasted sesame seeds for that extra crunch!
For more insights on mole cooking techniques, check out culinary experts like Serious Eats.
Serving Suggestions for Chicken Mole Poblano
When it comes to enjoying Rick Stein’s Chicken Mole Poblano, presentation and accompaniment can elevate this dish to new heights. Here are a few serving suggestions that will impress your friends and family:
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Classic Sides: Pair your mole with fluffy white rice or warm tortillas to soak up the luscious sauce. For an extra texture, consider serving quinoa or cilantro lime rice.
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Fresh Garnishes: Sprinkle toasted sesame seeds and freshly chopped cilantro over the dish for a pop of color and flavor. A squeeze of lime can add a bright note that complements the rich mole.
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Light First Course: Serve the mole as a sophisticated starter, perhaps accompanied by a refreshing salad of avocado, tomato, and lime dressing, enhancing the overall dining experience.
Explore more about authentic mole recipes at Serious Eats or discover diverse side dishes at BBC Good Food. Enjoy your culinary adventure!
Time Breakdown for Chicken Mole Poblano
Preparation Time
Getting started with Rick Stein’s Chicken Mole Poblano takes about 30 minutes. You'll need this time to gather ingredients, clean the chillies, and prepare the initial components of the mole sauce.
Cooking Time
The actual cooking involves simmering and sizzling, which will take approximately 60 minutes. This includes time to toast the spices, blend the mole, and cook the chicken to tender perfection.
Total Time
All in all, from start to finish, you're looking at around 90 minutes to create this delectable dish. Trust me, the rich flavors and unique textures will make it worth every minute spent in the kitchen!
For more tips on perfecting your mole, check out Serious Eats for expert advice!
Nutritional Facts for Chicken Mole Poblano
Calories
Rick Stein’s Chicken Mole Poblano is rich in flavor and texture, making it a delightful meal choice with approximately 320 calories per serving. It strikes a balance between indulgence and nutritious eating, perfect for a hearty weeknight dinner or a weekend feast.
Protein
Packed with protein, this dish offers around 30 grams per serving, primarily from the skinless chicken breasts. This makes it an excellent choice for those looking to maintain muscle mass or simply enjoy a filling, protein-rich meal.
Sodium
While the depth of flavors in Rick Stein’s Chicken Mole Poblano is tantalizing, take note that it has about 700 mg of sodium per serving. To manage your sodium intake, consider pairing it with a fresh salad or opting for low-sodium stock in the recipe.
For more detailed nutritional insights, you might want to visit trustworthy sources like Healthline or NutritionData. Enjoy cooking this traditional Mexican dish with a twist!
FAQ about Chicken Mole Poblano
Can I prepare the mole in advance?
Absolutely! Rick Stein’s Chicken Mole Poblano allows you to make the mole ahead of time. In fact, making it a day in advance improves the flavors as they meld together. Simply store it in an airtight container in the fridge and reheat gently when you’re ready to serve.
What can I serve with Chicken Mole Poblano?
Chicken Mole Poblano pairs wonderfully with a variety of sides. Consider serving it with:
- Mexican rice for a classic pairing.
- Corn tortillas to scoop up the rich sauce.
- Black beans for added protein and texture.
- A crisp salad to balance the richness of the mole.
These options create a vibrant and satisfying meal that’ll impress your guests.
Is Chicken Mole Poblano difficult to make?
While it may seem intricate, Rick Stein’s Chicken Mole Poblano is manageable, even for novice cooks. The key is to take your time with the mole, toasting the ingredients to enhance their flavors. Following the instructions step-by-step will yield a delicious result that’s well worth the effort!
Conclusion on Chicken Mole Poblano
Rick Stein’s Chicken Mole Poblano delivers a delightful balance of flavors, showcasing the rich history of this beloved Mexican dish. With its unique blend of mulato and pasilla chilies, this recipe offers a deliciously complex sauce that elevates simply cooked chicken. Perfect for impressing friends or enjoying a cozy night in!
Rick Stein’s Chicken Mole Poblano
Equipment
- blender
Ingredients
Chicken
- 4-5 breasts skinless chicken
- 2 tablespoon corn oil
- ½ teaspoon salt
- toasted sesame seeds to serve
Mole Sauce
- 16 pieces mulato or ancho chillies (about 200g)
- 4 pieces pasilla chillies
- 30 g stale baguette or white bread (about 1 slice)
- 50 g sesame seeds
- 120 g blanched almonds
- 1 tablespoon coriander seeds
- 6 pieces black peppercorns
- 5 cm cinnamon stick
- 2 tablespoon corn oil
- 1 small ripe plantain or unripe banana peeled and sliced
- 130 g raisins or currants
- 1 piece onion sliced
- 1 clove garlic roughly chopped
- a pinch ground cloves
- 1 teaspoon oregano
- 1 ltr chicken stock
- 100 g dark chocolate (70–85% cocoa solids), chopped
- 1 ½ teaspoon salt
Instructions
Mole Preparation
- Rinse and clean the chillies. Remove the membranes, stems and seeds, reserving a few teaspoons of the seeds.
- Toast the chillies in a hot dry frying pan for about 20 seconds until fragrant but not burnt, then soak them in a bowl of just-boiled water for 20 minutes. Drain and set aside.
- Toast the bread, reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns, and cinnamon stick until fragrant but not burnt. Set aside to cool, then grind to a powder in a spice grinder.
- Heat the corn oil in a separate pan and fry the plantain or banana. Add the raisins or currants and fry briefly, then add the onions and garlic and fry until the mixture is soft and sweet.
- Put the fried contents of the pan, drained chillies, ground seeds and spices in a blender. Add the cloves, oregano, and about 350ml of the chicken stock, then blitz to a smooth sauce.
- Wipe out the pan, then add the remaining stock and the chocolate to the pan along with the contents of the blender. Heat through gently for 15–20 minutes until the chocolate has melted and you have a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water.
- Taste for seasoning and add a little salt if needed.
Chicken Preparation
- Coat the chicken breasts in corn oil and season them with salt.
- Brown them on both sides in a dry frying pan.
- Reduce the heat and continue to cook through for 10–15 minutes.
- Slice the cooked chicken breasts on the diagonal and serve half a breast per person, with the sauce spooned over.
- Sprinkle with toasted sesame seeds.
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