Chicken Mole Poblano

1. 1
   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.
2. 2
   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.

3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   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.

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