Comments on: Chocolate: Easy Chicken Mole Poblano http://forkfingerschopsticks.com/chocolate-easy-chicken-mole-poblano/ Cooking and eating, one ingredient at a time Mon, 16 Apr 2012 13:53:52 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Ken http://forkfingerschopsticks.com/chocolate-easy-chicken-mole-poblano/comment-page-1/#comment-1307 Ken Wed, 15 Feb 2012 19:05:56 +0000 http://forkfingerschopsticks.com/?p=1564#comment-1307 Nice blog, congrats! I would like to share what I did with this wonderful recipe: Simmered the chicken pieces with a piece of onion, garlic, celery and salt the night before to save time. This morning I heat up 2 Tb of oil in a small skillet, toasted 2 slices of baguette [or mexican bolillo] on both sides, transfered to a shallow dish, added 1/4 C of milk and set aside. In same skillet fried up 8 plantain slices, once golden brown, placed in the blender then added: 3 C of warm/strained stock, 2" of cinnamon bark, 3 Tb peanut butter, Mole and 3 Tb of sesame seeds, processed for a minute to a smooth sauce; transferred to a non stick saucepan, added 1 Tablet of Ibarra chocolate and simmered over low heat to melt the chocolate. KEPT eye on it as this stuff loves to stick and burn, you MUST stir frequently. Added 1 C of stock to the dirty blender, squeezed out most of the milk in the bread, added to the blender and processed until smooth, poured into the simmering mole and continued stirring. Added the chicken pieces to heat up through, served with rice and flour totillas. The hardest part of the recipe was opening the silly jar. Re: visuals, it's a chocolate sauce hence the color lol. There are green, black, white versions of it.....ALL good! Nice blog, congrats!
I would like to share what I did with this wonderful recipe: Simmered the chicken pieces with a piece of onion, garlic, celery and salt the night before to save time.
This morning I heat up 2 Tb of oil in a small skillet, toasted 2 slices of baguette [or mexican bolillo] on both sides, transfered to a shallow dish, added 1/4 C of milk and set aside. In same skillet fried up 8 plantain slices, once golden brown, placed in the blender then added:
3 C of warm/strained stock, 2″ of cinnamon bark, 3 Tb peanut butter, Mole and 3 Tb of sesame seeds, processed for a minute to a smooth sauce; transferred to a non stick saucepan, added 1 Tablet of Ibarra chocolate and simmered over low heat to melt the chocolate. KEPT eye on it as this stuff loves to stick and burn, you MUST stir frequently. Added 1 C of stock to the dirty blender, squeezed out most of the milk in the bread, added to the blender and processed until smooth, poured into the simmering mole and continued stirring. Added the chicken pieces to heat up through, served with rice and flour totillas. The hardest part of the recipe was opening the silly jar.
Re: visuals, it’s a chocolate sauce hence the color lol. There are green, black, white versions of it…..ALL good!

]]> By: Ricky http://forkfingerschopsticks.com/chocolate-easy-chicken-mole-poblano/comment-page-1/#comment-94 Ricky Tue, 09 Feb 2010 18:41:13 +0000 http://forkfingerschopsticks.com/?p=1564#comment-94 I bet it's tasty, but i'm having a hard time getting over the look of it. Also, i emailed this to my co-worker. He said it looked good enough to eat for lunch today. Can you email it to us so we can do a taste test !!!! LOL. I bet it’s tasty, but i’m having a hard time getting over the look of it.

Also, i emailed this to my co-worker. He said it looked good enough to eat for lunch today. Can you email it to us so we can do a taste test !!!! LOL.

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