Chicken Mole Poblano - Kolbeigh’s Version

Alright, let’s talk about Mole Poblano. It’s more than just a sauce; it’s an experience. The roots of this dish go back centuries, to the Aztec civilization, and it’s been adapted and refined across Mexico. The *Poblano* part is key – the poblano pepper is *the* defining flavor. The original recipe calls for a *molcajita*, a complex mixture of spices, and this version leans heavily into that depth. It’s a labor of love, but the payoff is immense. Don’t get intimidated – we're going to make it manageable.

Recipe: Chicken Mole Poblano

• Ingredients:
• 1.5 lbs Chicken, cut into bite-sized pieces (bone-in is best)
• 1 tbsp Olive Oil
• 1 Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tbsp Smoked Paprika
• 1 tsp Ground Cumin
• 1/2 tsp Oregano
• 1/4 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/2 cup Mole Paste (store-bought or homemade – we’ll share the recipe below!)
• 1 cup Chicken Broth
• 1/2 cup Dried Cranberries
• 1/4 cup Brown Sugar
• 1/4 cup Whole Black Peppercorns
• 2-3 Cloves Garlic, smashed
• 1 tbsp Salt
• 2 tbsp Honey
• Fresh Cilantro, chopped (for garnish)
• Substitution Suggestions: If you can’t find Mole Paste, you can make your own. Start with a base of chili powder, cumin, oregano, cinnamon, and paprika. Adjust the sweetness and heat to your preference. A little extra brown sugar really balances it out. And don't skimp on the peppercorns!
• Paprika Substitute: If you're using a blend of paprika, make sure you have a good amount of sweet paprika - it’s vital for the color and subtle warmth.
• Cooking Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and smoked paprika and cook for 1 minute more.
3. Add chicken and brown sugar. Cook until the chicken is browned.
4. Stir in the mole paste, chicken broth, cranberries, peppercorns, and cloves. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the chicken is incredibly tender and the sauce has thickened. Stir occasionally to prevent sticking. This is where patience is key!
6. Stir in honey and simmer for another 15 minutes.
7. Remove peppercorns and serve garnished with fresh cilantro.

This recipe is a bit of a commitment, but the result is absolutely worth it. Remember, Mole is about layering flavors – don't rush it. Enjoy!