Ingredients and Weight:
- Boneless, skinless chicken breasts: 1.5 pounds (680 grams)
- Chicken broth: 4 cups
- Ground ancho chili powder: 1/4 cup (22 grams)
- Ground pasilla chili powder: 1/4 cup (22 grams)
- Ground guajillo chili powder: 1/4 cup (22 grams)
- Ground cinnamon: 1 tablespoon (6 grams)
- Ground cloves: 1 teaspoon (2 grams)
- Black pepper: 1 teaspoon (2 grams)
- Sesame seeds: 1/4 cup (28 grams)
- Almonds: 1/4 cup (28 grams)
- Raisins: 1/4 cup (28 grams)
- Onion, chopped: 1 large
- Garlic, minced: 4 cloves
- Tomato paste: 1 tablespoon (14 grams)
- Dark chocolate, finely chopped: 2 ounces (57 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the chicken, chicken broth, chili powders, cinnamon, cloves, black pepper, sesame seeds, almonds, raisins, onion, garlic, tomato paste, and dark chocolate. Mix well to coat.
- Cover and refrigerate for at least 4 hours, or overnight.
- Preheat oven to 350°F (175°C).
- Transfer the chicken mixture to a large baking dish.
- Bake for 1 hour and 45 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve immediately with your desired sides.
Nutritional Information (per serving, for 8 servings):
- Calories: 450
- Protein: 35 grams
- Fat: 20 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
Dish Characteristics:
- Rich and flavorful mole sauce with a complex blend of spices
- Tender and juicy chicken breasts
- Sweet and earthy notes from the raisins, almonds, and sesame seeds
- Slightly smoky flavor from the roasted chili peppers
- Can be served with a variety of sides, such as rice, beans, or tortillas
User Comments:
- "Absolutely delicious! The sauce is so rich and flavorful, and the chicken is cooked perfectly."
- "I love the combination of spices in the mole sauce. It's a unique and unforgettable taste."
- "This dish is a great way to experience traditional Mexican flavors. It's sure to impress your guests."
- "The chicken is so tender and juicy. It's a perfect match for the flavorful sauce."
- "Highly recommend this dish to anyone who loves Mexican cuisine or is looking for a new and exciting recipe."
Special Precautions and Tips:
- To make a spicier sauce, add more ancho chili powder to taste.
- If you don't have ground chili powders, you can use whole dried chilies and grind them yourself using a spice grinder.
- Serve with your favorite Mexican sides, such as rice, beans, or tortillas.
- Leftover mole sauce can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
