Roasted Chicken in Mole Poblano
Chef Ivy serves an elegant version of the Mexican classic: tender slices of roasted chicken breast, served with exquisite mole poblano sauce, fluffy almond rice, and caramelized plantains.
Nutritional facts
Protein
55g
Carbs
65g
Calories
710kcal
Fat
26g
Ingredients
Chicken Breast, Plantain, Brown Rice, Almonds, Onion, Canned Tomato, Canola and Olive Oil Blend, Celery, White Bread, Black Raisins, Toasted Sesame Seeds, Chocolate, Dark, 60%, Italian Parsley, Black Sesame Seeds, Extra Virgin Olive Oil, Ancho Pepper, Chipotle Pepper, Pasilla Pepper Powder, Garlic, Kosher Salt, Chicken Base, Cinnamon, Cumin, Black Pepper, Allspice, Garlic Powder, Extra Virgin Olive Oil, Lemon Zest, Clove, Star Anise
Contains milk, almonds, wheat, soybeans, celery, sesame seeds.
Reviews
0.0
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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