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{{#seo:
|title=Chocolate chilli chicken Cooking with chillies recipe
|titlemode=replace
|keywords=#chicken #blender #chocolatechillichicken #sesameseeds #chocolate #mole #raisins #tortillas #molepoblano #sungold #breadcrumbs
|hashtagrev=032020
|description=This is my version of mole poblano chicken or chocolate chilli chicken. I prefer to use chicken legs because of the extra flavour you get when meat is
}}
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This is my version of [[mole poblano]] chicken or [[chocolate]] [[chilli]] chicken.
 
I prefer to use [[chicken]] legs because of the extra flavour you get when meat is cooked on the bone.
 
I have been messing around with the ingredients for the [[mole]] so it's not totally authentic. Don't be afraid to experiment with the ingredients - the only thing I would not use is sweet [[milk]] chocolate!
 
I did actually have [[tomatillos]] that I grew in a Grow-bag with my tomatoes. They were pretty meagre but it's nice to put them to a good use.  Remove the outer covering (husks) before use.
 
This was a total success.  Next time I would make double the sauce and freeze the other half as I think the [[mole]] would be good on steak too!
 
 
{{recipesummary
{{recipesummary
|TotalCalories = 2250
|PortionCalories = 562
|DatePublished=15th May 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Servings = Serves 4
|Difficulty = 3
|Difficulty = 3
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|PrepTime = 25 minutes
|PrepTime = 25 minutes
|CookTime = 35 minutes
|CookTime = 35 minutes
|Image = [[Image:Mole poblano recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Mole poblano recipe.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Simmering mole poblano.jpg|thumb|300px|right|Mole poblano, simmering]]
</table>
[[Image:Mole poblano ingredients.jpg|thumb|300px|right|The mole ingredients]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
</div>
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
This is my version of [[mole poblano]] chicken or [[chocolate]] [[chilli]] chicken.
 
I prefer to use [[chicken]] legs because of the extra flavour you get when meat is cooked on the bone.


I have been messing around with the ingredients for the [[mole]] so it's not totally authentic. Don't be afraid to experiment with the ingredients - the only thing I would not use is sweet [[milk]] chocolate!
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Sounds weird!</span>''


I did actually have [[tomatillos]] that I grew in a Grow-bag with my tomatoes. They were pretty meagre but it's nice to put them to a good use.  Remove the outer covering (husks) before use.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span>


This was a total success.  Next time I would make double the sauce and freeze the other half as I think the [[mole]] would be good on steak too!
<span class="reviewDesc">However, it tastes really good.  Just don't use Cadbury's Dairy Milk for this!</span>
===Ingredients===


'''For the [[boiled]] [[chicken]]'''
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
{{RecipeIngredients
{{RecipeIngredients
|'''For the [[boiled]] [[chicken]]'''
| 4 [[chicken]] legs, skin removed
| 4 [[chicken]] legs, skin removed
| 1 [[onion]], peeled and halved
| 1 [[onion]], peeled and halved
| [[Salt]] and [[freshly ground black pepper]]
| [[Salt]] and [[freshly ground black pepper]]
}}
|'''for the mole [[poblano]]'''
'''for the mole [[poblano]]'''
{{RecipeIngredientsNB
| 2 [[chipotle chillies]], (deseeded if you don't want it too hot)
| 2 [[chipotle chillies]], (deseeded if you don't want it too hot)
| 1 dried [[:Image:Chilesdearbol.jpg|Chile de árbol]].
| 1 dried [[:Image:Chilesdearbol.jpg|Chile de árbol]]. (''Don't be afraid to experiment with whatever other chillies you can get hold of'')
}}
(''Don't be afraid to experiment with whatever other chillies you can get hold of'')
{{RecipeIngredientsNB
| &#189; a large onion, chopped
| &#189; a large onion, chopped
| &#189; teaspoon [[black peppercorns]]
| &#189; teaspoon [[black peppercorns]]
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| 25 g (1 oz) [[Green & Blacks Organic Chocolate]], unsweetened (I added a bit more at the end - taste and see first!)
| 25 g (1 oz) [[Green & Blacks Organic Chocolate]], unsweetened (I added a bit more at the end - taste and see first!)
| 1.5 cups [[chicken stock]]
| 1.5 cups [[chicken stock]]
}}
|'''To garnish'''
 
'''To garnish'''
{{RecipeIngredientsNB
| 1 tablespoon [[sesame seeds]], lightly [[toasted]]
| 1 tablespoon [[sesame seeds]], lightly [[toasted]]
| 1 [[orange]], quartered
| 1 [[orange]], quartered
}}
}}
<gallery widths=250px heights=250px perrow=5>
Image:Simmering mole poblano.jpg|Mole poblano, simmering
Image:Mole poblano ingredients.jpg|The mole ingredients
</gallery>
===Method===
===Method===
'''Mole poblano'''
'''Mole poblano'''
{{RecipeMethod
{{RecipeMethod
Line 71: Line 89:
| Tip the dried spice mix into the sauce and give it a final blitz.
| Tip the dried spice mix into the sauce and give it a final blitz.
| Pour the sauce into a pan, bring to a simmer and continue to simmer for 30 minutes stirring now and again
| Pour the sauce into a pan, bring to a simmer and continue to simmer for 30 minutes stirring now and again
}}
|'''Cooking the chicken legs'''
 
'''Cooking the chicken legs'''
{{RecipeMethod
| Place the [[chicken]] legs in a pan with the onion halves and cover with boiling water, seasoning with salt and pepper
| Place the [[chicken]] legs in a pan with the onion halves and cover with boiling water, seasoning with salt and pepper
| Return to the boil, then cover and simmer for 25 minutes
| Return to the boil, then cover and simmer for 25 minutes
}}
|'''Combining the two'''
 
'''Combining the two'''
{{RecipeMethod
| Remove the chicken legs and drain
| Remove the chicken legs and drain
| Add the chicken to the mole (sauce) and heat for a further 10 minutes
| Add the chicken to the mole (sauce) and heat for a further 10 minutes
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==See also==
==See also==
* {{See also - Jointing a chicken}}
* {{See also - Jointing a chicken}}
* {{ChiliConCarne}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Chilli pepper recipes]]
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[[Category:Favourite recipes]]
[[Category:Favourite recipes]]
[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/blender|#blender]] [[Special:Search/chocolatechillichicken|#chocolatechillichicken]] [[Special:Search/sesameseeds|#sesameseeds]] [[Special:Search/chocolate|#chocolate]] [[Special:Search/mole|#mole]] [[Special:Search/raisins|#raisins]] [[Special:Search/tortillas|#tortillas]] [[Special:Search/molepoblano|#molepoblano]] [[Special:Search/sungold|#sungold]] [[Special:Search/breadcrumbs|#breadcrumbs]]
</code><!-- /footer hashtags -->

Latest revision as of 17:27, 21 March 2024

This is my version of mole poblano chicken or chocolate chilli chicken.

I prefer to use chicken legs because of the extra flavour you get when meat is cooked on the bone.

I have been messing around with the ingredients for the mole so it's not totally authentic. Don't be afraid to experiment with the ingredients - the only thing I would not use is sweet milk chocolate!

I did actually have tomatillos that I grew in a Grow-bag with my tomatoes. They were pretty meagre but it's nice to put them to a good use. Remove the outer covering (husks) before use.

This was a total success. Next time I would make double the sauce and freeze the other half as I think the mole would be good on steak too!


Chocolate chilli chicken
Electus
Servings:Serves 4
Calories per serving:562
Ready in:1 hour
Prep. time:25 minutes
Cook time:35 minutes
Difficulty:Difficult
Recipe author:JuliaBalbilla
First published:15th May 2013

Best recipe review

Sounds weird!

4.7/5

However, it tastes really good. Just don't use Cadbury's Dairy Milk for this!

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • Mole poblano, simmering

    Mole poblano, simmering

  • The mole ingredients

    The mole ingredients

Method

Mole poblano

  1. Don't be too fussy with the chopping as it's all going in the blender in the end.
  2. Blitz all of the dry spices except for the sesame seeds to a powder in a coffee grinder or blender spice attachment
  3. Add the remaining ingredients to the blender and blitz to a smooth sauce
  4. Tip the dried spice mix into the sauce and give it a final blitz.
  5. Pour the sauce into a pan, bring to a simmer and continue to simmer for 30 minutes stirring now and again
  6. Cooking the chicken legs
  7. Place the chicken legs in a pan with the onion halves and cover with boiling water, seasoning with salt and pepper
  8. Return to the boil, then cover and simmer for 25 minutes
  9. Combining the two
  10. Remove the chicken legs and drain
  11. Add the chicken to the mole (sauce) and heat for a further 10 minutes
  12. Meanwhile, toast 1 tablespoon of sesame seeds in a small pan
  13. Transfer the mole poblano and chicken to a serving dish and sprinkle with the toasted sesame seeds
  14. Enjoy Mexico's national dish!

Serving suggestions

Serve with plain boiled rice, guacamole and sour cream or creme fraiche and maybe a few tortillas and a green salad.

Chef's note

I could not get Mexican chocolate so used Green & Blacks organic chocolate, which is bitter and not too sweet. After all, the dish has raisins or sultanas which have a little sugar anyway.

Recipe too complicated?

It's not really, but if you really can't be doing with all these ingredients, I have seen bottles of mole sauce in some of the larger supermarkets.

Try it out with the pre-made sauce, then come back and make the real thing!

See also

Randomly pick another recipe 🍴

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