A few weeks ago, I went shopping to get ready for the arrival of my college roommate. I thought we'd make beef stroganoff, in case she didn't like my more daring recipe: chicken mole poblano.
I first found this recipe in a Cook's Illustrated magazine; it was simplified, but I have simplified it further, as I've experimented. I couldn't find the dried ancho chiles, so I used fresh poblano peppers. I have made this recipe on the stovetop and also in the oven. It's very flexible; you could leave out the raisins, for example. The recipe would also work with green peppers, although it would have a different flavor--likewise, you might not be able to find canned chipotle peppers, so just add some chile powder.
Grind the following in a food processor in 2 batches:
4-8 poblano peppers, without cores and seeds
1/2 c. raisins (if you have time, you could soak or stew them in chicken stock)
1-2 C. almonds
2 slices bread
1-2 chipotle peppers, canned in adobo sauce
1 small can tomato paste
1-2 C. chicken stock to help everything blend together
garlic cloves or garlic powder
4 T. sesame seeds
From the food processor, put everything in a large pot and bring to a boil as you add (I've wondered what would happen if you didn't bring it to a boil and simmer it for 1/2 an hour as the recipe says we should do):
4 T. cocoa powder
1-4 T. cinnamon
1 T thyme
1 T oregano
1/4 C. oil
Let the sauce simmer--or move on to the next step. If your pot is big enough, add 6 pounds chicken. I've used all kinds of chicken: boneless skinless chicken breasts or various parts--they're all delicious.
But an easier method: grease 2 pans, size 9 x 13. Put the chicken pieces in the pans. Pour the sauce over it. Bake in a 350 oven for 50 minutes.
I've eaten this alone and with rice. If I had good tortillas, they'd be tasty too.
I wonder how the sauce would be with other meat? Hmmm.