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The chicken prays poblano: ready-made in Mexican. Video
If you want Mexican passion, prepare a romantic dinner using the recipes of this hot, sunny and aromatic cuisine. Beans are one of the most common ingredients in Mexican cooking, but this time you will have to do without them. The best choice for an intimate dinner is mole poblano chicken, because it is prepared quickly and according to fairly simple recipes.
Chicken molé poblano: video of a romantic dinner
Chicken mole poblano. Ingredients
Mole Poblano is the famous Mexican thick and spicy chocolate sauce. Meat with such a sauce in Mexico is necessarily served during celebrations such as weddings, christenings, Christmas. A romantic dinner with a loved one is also a worthy occasion to prepare this fragrant sauce full of passion, serving chicken under it. You will need:
– 8 chicken thighs; – 3 tablespoons of vegetable oil; – 1 head of onion; – 1 green sweet bell pepper; – 1 poblano pepper; – 3 cloves of garlic; – 2 tablespoons of chili powder; – 2 teaspoons of ground cumin; – ½ teaspoon ground cinnamon; – 400 g of tomatoes canned in their own juice; – ¼ a cup of golden, fine raisins; – 1 cup of chicken broth; – 1 glass of dark beer; – 2 tablespoons of sugar; – 1 teaspoon of salt; – 70 g of dark chocolate; – 2 tablespoons of peanut butter.
The chili powder used in Mexican cuisine is actually a mixture of ground dried chili peppers with dried oregano and ground cumin.
How to cook a mole poblano chicken
Peel the onion and cut into small cubes. Remove the stalk from the bell pepper, clean the seeds and jumpers, rinse and dry the pod. Cut into cubes. Remove the husks from the garlic and pass the cloves through a press. Remove the skin from the chicken, rinse and pat dry on paper towels. Cut the poblano pepper in half and carefully clean the seeds, chop the pod.
Poblano is a hot pepper. Green, unripe pods are softer than ripe red ones. Dried poblano in Mexico called chili ancho
Heat vegetable oil in a deep frying pan until lightly smoky. Fry the chicken until golden brown, using a slotted spoon or special silicone tongs, remove the thighs on a plate and cover with foil.
In the same skillet, fry the onion, garlic, bell pepper and poblano pepper. Cook, stirring occasionally, until vegetables are slightly soft and lightly caramelized. Add chili powder, ground cumin and cinnamon and simmer for 3 minutes. Add canned tomatoes, raisins, chiplet peppers, chicken stock, beer, peanut butter, sugar, and salt. Bring the sauce to a boil and simmer for 20 minutes, stirring occasionally. Transfer the sauce to a blender and chop until smooth, add chopped chocolate.
Place the chicken pieces in a skillet, top with the sauce and simmer for about 40–45 minutes over low heat. The finished dish is served on a hill of fragrant crumbly rice, sprinkled with chopped parsley. Often sour cream is served with meat with poblano sauce to soften its spiciness, as well as Mexican tortillas.