| Prep: 45 mins | Cook: 1 hour 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 22g | 5g | 15g |
| sugars | fibre | protein | salt |
| 5g | 4g | 29g | 0.79g |
Why I Love Mexican Pollo en Mole Amarillo
From the heart of Southern Texas to your kitchen, let me present to you, a feast for your eyes and appetite – the Pollo en Mole Amarillo. This is a flavorful chicken dish, enamored with a sauce made from a vibrant blend of herbs, spices, and chilies, which is the predominant force driving the overall flavor profile of the dish. The trick is to find that perfect balance between the roast of the spices, the tangy tomatoes, and the creamy consistency of the sauce. The end result? A truly spectacular dish that’s rich in depth and heritage.
A Nod to Chef Valentina Lugo
Though I was nurtured by the flavors of Texas, the creative concoctions of certain culinary artistry have deeply influenced my recipes. In the case of the Pollo en Mole Amarillo, the splendid fusion of modern twist and traditional techniques, sprinkled perhaps with an unconsciously carried influence from the renowned chef, Valentina Lugo is evident. Remember, it’s not about blatant mimicry but about channeling those nuanced flavors into our individual vessels of creativity. Moreover, it’s about sharing that love for food and cooking with your loved ones.
Blending Cultures and Flavors
Like many of my recipes, the Pollo en Mole Amarillo stands at the crossroads of cultures. Just as Texas borrows flavors and cooking techniques from its neighbor, Mexico, this recipe is a flavorful fusion of those cultural influences. If you’ve ever enjoyed dishes like Chicken Enchiladas or Chiles Rellenos, you’re sure to appreciate the spice-infused, aromatic depth of this Mole Amarillo.
It is a delight served alongside traditional sides like Mexican rice, refried beans, and warm tortillas. However, for a more Tex-Mex inspired meal, try serving it alongside cornbread and a tangy coleslaw with a chipotle kick. The possibilities are endless when it comes to pairing this classic, tangy dish.
What You’ll Need
- 2 pounds of chicken pieces
- 1 quart of water
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 4 tablespoons of vegetable oil
- 1 teaspoon of salt
- 6 yellow guajillo chilies
- 2 tablespoons of sesame seeds
- 2 tablespoons of pumpkin seeds
- 1/2 teaspoon of black peppercorns
- 1/2 teaspoon of cumin seeds
- 2 cloves
- 1 inch piece of cinnamon stick
- 2 tomatillos, husked and chopped
- 2 tomatoes, chopped
- 1 tablespoon of chicken bouillon powder
- 1 bunch of fresh cilantro, finely chopped
Method
Step One
Place the chicken pieces, water, half of the chopped onion, two minced garlic cloves, two tablespoons of vegetable oil, and salt in a large pot over medium heat. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the chicken to simmer for about one hour, or until it is tender and thoroughly cooked.
Step Two
In the meantime, remove the stems and seeds from the guajillo chilies. Toast them in a pan over medium heat until they become slightly darkened, then remove them from heat and soak them in hot water until they become soft and pliable.
Step Three
In the same pan used for the chilies, toast the sesame seeds, pumpkin seeds, black peppercorns, cumin seeds, cloves, and cinnamon stick over medium heat until they become fragrant. Remove from heat and allow to cool.
Step Four
Once the toasted seeds and spices are cool, place them in a blender along with the soaked chilies, the remaining onion and garlic, the tomatillos, tomatoes, and chicken bouillon powder. Blend until smooth, adding some of the chili soaking water if necessary.
Step Five
Heat the remaining two tablespoons of vegetable oil in a large pot over medium heat. Pour the blended mixture into the pot and cook, stirring frequently, for about ten minutes, or until the mixture thickens and darkens in color.
Step Six
Add the cooked chicken and its broth to the pot with the sauce. Stir in the chopped cilantro and continue to cook over medium heat for about 15 minutes, allowing the flavors to meld together.
Step Seven
Before serving, taste and adjust the seasoning if necessary. Enjoy your Pollo en Mole Amarillo with a side of rice or warm tortillas.
