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Roasted chicken drumstick with mole poblano sauce

MAINS, Poultry

Roasted chicken drumsticks covered in a rich, spicy chocolate sauce.


You can try this recipe with shrimp or pork instead of the chicken.


Recipe for 4 persons

Mole poblano

4 Unit(s)
Dried ancho pepper
1 Unit(s)
2 Clove(s)
Chopped garlic
20 Gr
Sliced almonds
1 Unit(s)
Italian tomatoes
30 Gr
1 Tsp
1 Tsp
Ground cloves
1 Tsp
Cinnamon powder
30 Ml
30 Gr
Dark chocolate
400 Ml
Chicken stock


8 Unit(s)
Chicken wings
  • Salt and pepper

Preparation time: 60 min

  • Poblano Mole

    Rehydrate and remove the seeds from the peppers.

    Place all of the ingredients in the blender, except for the stock, chocolate and shortening.

    Once it reaches a smooth consistency, set aside.  Heat the shortening in a sauce pot and add the blended sauce, cook for 2 minutes and then add the chicken stock.

    Once boiling, finish the sauce by adding the chocolate.

  • Chicken

    In a frying pan with a little oil, sear the drumsticks to give them a nice golden color, then place them on a baking sheet.  Place in the oven for 20 minutes at 400°F.

    You want to make sure that the inside of the drumsticks reaches 72°C.

    Generously cover the drumsticks with the mole sauce when you remove from the oven and serve.

You can try this recipe with shrimp or pork instead of the chicken.

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