Mexican · PANTRYHOP RECIPE
Pollo con mole poblano
60 minutes · 4 servings · omnivore
Mole poblano is one of Mexico’s most famous sauces; this shortcut uses ready-made mole paste for a home-cooking version.
Ingredients
Check you have the quantities below.
- 4 cups cooked chicken pieces
- 1 cup mole poblano paste
- 2 cups chicken broth
- 1 ounce dark chocolate
- 1 tablespoon neutral oil
- to taste salt
- 3 cups cooked rice
- 1 tablespoon sesame seeds, for garnish
Let’s make it
- Warm the oil in a saucepan over low heat and stir in the mole paste for 1 minute.
- Gradually whisk in the broth until smooth, then add the chocolate and salt.
- Simmer 15 minutes, stirring often, until glossy and thick.
- Add the cooked chicken and heat through for 5 minutes.
- Serve over rice with sesame seeds.
Serve a small spoonful of mole first, since the flavor is rich and unfamiliar to some children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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