Mole Poblano Chicken
Dive into the bold and complex flavors of Mole Poblano Chicken, a quintessential Mexican dish that perfectly balances savory, sweet, and smoky notes. Tender, bone-in chicken is slow-simmered in a rich mole sauce made from a blend of dried chilies—ancho, pasilla, and guajillo—ripe tomatoes, toasted spices, and a touch of Mexican chocolate for a signature depth of flavor. This traditional recipe highlights layers of texture with ground almonds and sesame seeds, while subtle warmth from cinnamon and cloves elevates its aromatic profile. Serve this deeply flavorful dish alongside warm tortillas or fluffy rice, and watch it become the centerpiece of your next celebration. Perfect for lovers of authentic Mexican cuisine, this Mole Poblano Chicken is a labor of love well worth the time and effort.
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Recipe Information
Ingredients
- 4 lbs chicken (bone-in, skin-on pieces such as thighs, drumsticks, or breasts)
- 3 pieces dried ancho chilies
- 3 pieces dried pasilla chilies
- 2 pieces dried guajillo chilies
- 4 cups chicken stock
- 2 large ripe tomatoes
- 1 large onion
- 4 pieces garlic cloves
- 0.25 cup almonds
- 2 tbsp sesame seeds
- 2 tbsp raisins
- 1 piece cinnamon stick
- 0.25 tsp ground cloves
- 1 tsp ground cumin
- 3 oz Mexican chocolate (such as Abuelita or Ibarra)
- 3 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp pepper
Instructions
Bring 4 cups of chicken stock to a gentle simmer in a medium pot. Add the dried ancho, pasilla, and guajillo chilies to the pot. Simmer for 10 minutes until soft, then remove the chilies, reserve the stock, and set both aside.
In a blender, combine the softened chilies, chopped tomatoes, onion (quartered), and peeled garlic cloves. Add 1/2 cup of the reserved chicken stock to help blend into a smooth puree. Strain the puree through a fine-mesh sieve to remove any solids.
In a large pot or Dutch oven, heat 3 tablespoons of vegetable oil over medium heat. Add the strained chili puree and cook, stirring occasionally, for 10 minutes to deepen the flavor.
While the puree is cooking, toast the almonds, sesame seeds, and raisins in a dry skillet over medium heat until golden and fragrant. Remove from heat.
Grind the toasted almonds and sesame seeds into a powder using a spice grinder, food processor, or mortar and pestle. Stir the ground mixture back into the chili puree.
Add the toasted raisins, cinnamon stick, ground cloves, ground cumin, and remaining chicken stock to the pot. Stir well and continue simmering for 15 minutes.
Break the Mexican chocolate into pieces and stir it into the sauce until fully melted and incorporated. Season the mole sauce with salt and pepper to taste.
While the mole sauce simmers, season the chicken pieces with salt and pepper. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat and sear the chicken on both sides until golden brown, about 3-4 minutes per side.
Transfer the seared chicken to the pot with the mole sauce. Reduce the heat to low, cover, and let the chicken simmer gently in the mole sauce for 45-60 minutes, or until fully cooked and tender.
Serve Mole Poblano Chicken hot, topped with a sprinkle of sesame seeds and accompanied by warm tortillas or rice.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 18.2 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
