Chicken Mole Poblano

Name: Chicken Mole Poblano
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 600 g chicken thigh (boneless, skinless); 3 pcs mulato chile (dried, stemmed and seeded); 2 pcs ancho chile (dried, stemmed and seeded); 1 pcs pasilla chile (dried, stemmed and seeded); 2 pcs tomato (medium, roasted); 1 pcs onion (medium, quartered and roasted); 3 pcs garlic (cloves, unpeeled and roasted); 1 pcs corn tortilla (stale or lightly toasted, torn into pieces); 2 tbsp raisin; 2 tbsp almond (slivered); 1 tbsp white sesame seed; 1 inch cinnamon stick; 5 pcs whole black peppercorn; 2 pcs whole clove; 0.5 tsp cumin seed; 0.5 tsp dried oregano (mexican oregano preferred); 30 g dark chocolate (70% cocoa, chopped); 2 cup chicken stock (or water); 2 tbsp oil; 0.5 tsp salt; 2 cup water (for rehydrating chiles); 1 tsp sesame seed (toasted, for garnish)

RATING

4.6/5(195)

TASTE SCORE

9/10

Tender braised chicken smothered in a rich, velvety mole poblano sauce. This iconic Mexican dish balances deep, earthy dried chiles with a touch of chocolate, warm spices, and nutty sesame for a complex sauce that tastes like it simmered all day.

PREP

30m

COOK

50m

SERVES

100 G

574 cal

SERVINGS

METHOD · 8 STEPS

prep · ~2 min
Toast the dried chiles.
Heat a dry skillet over medium heat. Press the dried mulato, ancho, and pasilla chiles flat with a spatula until fragrant and slightly pliable, about 30 seconds per side. Do not let them burn or they'll turn bitter.
TIPToasting wakes up the chiles' natural oils and deepens their flavor. Keep the heat medium and work in batches if needed.
prep · ~20 min
Rehydrate the chiles.
Transfer the toasted chiles to a saucepan. Cover with 2 cups of water and bring to a boil. Remove from heat, cover, and let the chiles soak for 20 minutes until softened.
roast · ~7 min
Roast the vegetables.
1.Place tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet.
2.Broil 4 to 5 inches from the heat source, turning once, until charred in spots (5-7 minutes).
3.Peel the garlic once cool enough to handle.
TIPCharring the vegetables adds a subtle smoky depth that's essential for authentic mole.
simmer · ~3 min
Blend the mole sauce base.
1.Drain the soaked chiles and transfer to a blender.
2.Add the roasted tomatoes, onion, peeled garlic, torn tortilla, raisins, almonds, and sesame seeds.
3.Add the cinnamon stick, peppercorns, cloves, cumin seeds, and dried oregano.
4.Pour in 1 cup of the chicken stock and blend on high until completely smooth.
TIPBlend in batches if needed, and run the blender for at least 2 minutes to get the smoothest texture.
simmer · ~10 min
Strain and simmer the mole paste.
1.Pour the blended mixture through a fine-mesh strainer into a bowl, pressing with a spoon to extract all the liquid.
2.Heat oil in a Dutch oven over medium heat.
3.Pour in the strained mole paste and cook, stirring constantly, until it darkens and thickens (8-10 minutes).
TIPConstant stirring prevents scorching. The paste should sizzle gently and release a rich aroma.
simmer · ~16 min
Build the mole sauce.
1.Stir in the remaining 1 cup of chicken stock and salt.
2.Add the chopped dark chocolate and stir until melted.
3.Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the sauce coats the back of a spoon.
TIPThe chocolate is a flavor bridge, not a dessert ingredient. It rounds out the chiles and adds a velvety gloss.
simmer · ~30 min
Cook the chicken in the mole.
1.Nestle the chicken thighs into the simmering mole sauce.
2.Spoon some sauce over the top to cover them.
3.Cover the Dutch oven and simmer gently for 25-30 minutes, until the chicken is cooked through and tender.
TIPKeep the heat low — a hard boil will make the chicken tough. The chicken should reach 165°F internally.
serve
Finish and serve.
Remove the cinnamon stick. Taste and adjust salt if needed. Plate the chicken with plenty of mole sauce and scatter toasted sesame seeds on top. Serve with rice and warm tortillas.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the chiles in a dry skillet just until fragrant — burning makes the sauce bitter.
2
Strain the blended mole paste through a fine-mesh sieve for a silky-smooth sauce texture.
3
Stir the mole paste constantly while frying to prevent scorching and develop deep flavor.
4
Let the mole sauce rest overnight in the fridge for even more complex and melded flavors.
5
For a thicker sauce, simmer uncovered for an extra 5-10 minutes after adding the stock.
6
Make a double batch of the mole paste and freeze half for up to 3 months.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Swap chicken thighs for 2 cups of roasted sweet potato cubes and use vegetable stock. The sweet potato's creaminess pairs perfectly with the mole's earthy richness.

lower fat