POULTRY RECIPES
With chicken, duck, and turkey, these Mexican dishes put poultry at the centre. Follow these recipes to make your own great tasting dishes.
Poultry Recipes
Chicken in Mole Sauce
From 'The Road to Mexico' by Rick Stein
As a flavour combination, chicken, chillies, and chocolate may not be your first choice. But Mole sauce is very popular in Mexico and comes in a range of different flavours. Use one of our ready made moles or try and make your own with this Mole Poblano recipe. Ingredients
- 4-5 skinless chicken breasts
- 2 tbsp corn oil
- ½ tsp salt
- Toasted sesame seeds, to serve
- For the Mole
- 16 mulato or ancho chillies (about 200g)
- 4 pasilla chillies
- 30g stale baguettes or white bread (about 1 slice)
- 50g sesame seeds
- 120g blanched almonds
- 1 tbsp coriander seeds
- 6 black peppercorns
- 5cm cinnamon stick
- 2 tbsp corn oil
- 1 small ripe plantain or an unripe banana, peeled and sliced
- 130g raisins or currants
- 1 onion, sliced
- 1 garlic clove, roughly chopped
- Pinch of ground cloves
- 1 tsp oregano
- 1 litre chicken stock
- 100g dark chocolate (70-85% cocoa solids), chopped
- 1½ tsp salt
Recipe
- Rinse and clean the chillies. Remove the membranes, stems, and seeds; reserving a few teaspoons of the seeds. Toast the chillies on 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 them 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 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 salt if needed.
- Coat the chicken breasts in corn oil and season them with salt, then 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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