Walnut Mole Chicken Stuffed Poblanos

Name: Walnut Mole Chicken Stuffed Poblanos
Ingredients: Chicken; 2 boneless skinless chicken breasts (about 6 ounces each); 1 tsp olive oil; 1 cup chicken broth; 4 poblano peppers, tops and seeds removed; 1 1/2 cups mole sauce (recipe follows); Mole Sauce; 2 dried Pasillo Chiles; 2 dried Ancho chiles; 3 cloves garlic; 2 plum tomatoes; 1 small onion, quartered; 3/4 cup walnut halves and pieces; 1 small cinnamon stick; 3 whole cloves; 1 tbsp anise seeds; 1 tbsp coriander seeds; 1 tbsp sesame seeds; 1 tbsp black peppercorns; 2 bay leaves; 1/2 cup raisins; 4 tbsp dark cocoa powder; 1/2 tbsp kosher salt; 2 tsp cumin; 1/2 tbsp dried thyme; 1/2 tbsp dried oregano; 1/2 tbsp canela cinnamon; 1/2 teaspoon salt; Walnut Avocado Salad; 1 large corn cob, kernels cut off

Serves

Meal

Dinner

Description

Poblano peppers stuffed with mole simmered chicken using a healthy and easier version of mole negro made with heart healthy walnuts and topped with a walnut, avocado, and corn salad.

Ingredients

Chicken

2 boneless skinless chicken breasts (about 6 ounces each)
1 tsp olive oil
1 cup chicken broth
4 poblano peppers, tops and seeds removed
1 1/2 cups mole sauce (recipe follows)

Mole Sauce

2 dried Pasillo Chiles
2 dried Ancho chiles
3 cloves garlic
2 plum tomatoes
1 small onion, quartered
3/4 cup walnut halves and pieces
1 small cinnamon stick
3 whole cloves
1 tbsp anise seeds
1 tbsp coriander seeds
1 tbsp sesame seeds
1 tbsp black peppercorns
2 bay leaves
1/2 cup raisins
4 tbsp dark cocoa powder
1/2 tbsp kosher salt
2 tsp cumin
1/2 tbsp dried thyme
1/2 tbsp dried oregano
1/2 tbsp canela cinnamon
1/2 teaspoon salt

Walnut Avocado Salad

1 large corn cob, kernels cut off
1 avocado, diced
1/2 cup whole walnuts, chopped
2 tbsp fresh cilantro, chopped
2 tbsp cotija cheese, crumbled
Juice of 1 lime

PREPARATION

Preheat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat. Lay chiles, garlic, tomatoes, and onion on sheet in a single layer. Roast for 15 minutes, flipping chiles half way through. Remove chiles to a large bowl and cover with boiling water. Let soak for 30 minutes. Continue roasting tomatoes, onion, and garlic for 10-15 more minutes, stirring once. Once roasted, gently peel off tomato skins.
Meanwhile, in a large stockpot or dutch oven, add walnuts, cloves, cinnamon stick, coriander seeds, sesame seeds, anise seeds, black peppercorns, and bay leaves. Toast on medium heat until fragrant but not burned.
Pour toasted seeds and walnuts into a blender or Vitamix and blend on high until finely ground. Add chiles and soaking liquid, tomatoes, garlic, and onion and blend until smooth. Add cocoa powder, remaining spices and salt; blend.
In the same large stockpot, heat the oil over medium heat. Sear chicken breast on both sides and set aside. Deglaze the pan with chicken broth. Pour mole mixture into the pan with the chicken broth and stir to combine. Add chicken breast and simmer, covered until chicken is cooked through and shreds easily, about 30 minutes. Remove chicken to a plate and shred.
Keep mole on low heat.
Preheat oven to 350° F. Cut one vertical strip in each poblano and fill with chicken. Spoon ½ cup mole sauce into a 13×9 baking dish. Place stuffed poblanos on sauce. Cover dish with foil and bake about 30 minutes, uncovering halfway through.
Meanwhile make the topping: Combine all ingredients in a bowl.
Once poblanos are done, spoon mole sauce over the top of each pepper. Top with corn topping and serve immediately.

NUTRITION

Calories: 657 cal
Total Fat: 38 g
Polyunsaturated Fat: 18 g
Cholesterol: 57 mg
Sodium: 1195 mg
Carbohydrates: 60 g
Dietary Fiber: 19 g
Protein: 35 g