Mole Poblano with Chicken
Dive into the bold and complex flavors of Mole Poblano with Chicken, a quintessential Mexican dish that’s a true labor of love. This iconic recipe showcases a rich, velvety sauce made from a medley of dried chiles—ancho, guajillo, and pasilla—paired with aromatic spices, almonds, sesame seeds, and the decadence of Mexican chocolate. The sauce is simmered to perfection and paired with tender, seared chicken pieces, resulting in a harmonious balance of smoky, sweet, and savory flavors. Ideal for special occasions or an adventurous family dinner, Mole Poblano comes together with layers of texture and taste that are nothing short of extraordinary. Serve it with rice or fresh tortillas for a satisfying and authentic Mexican meal that celebrates tradition in every bite.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken pieces (legs, thighs, or breasts)
- 4 pieces dried ancho chiles
- 4 pieces dried guajillo chiles
- 2 pieces dried pasilla chiles
- 2 tablespoons vegetable oil
- 1 medium white onion, roughly chopped
- 4 cloves garlic cloves, peeled
- 2 large tomatoes, roughly chopped
- 2 tablespoons almonds
- 2 tablespoons sesame seeds, plus extra for garnish
- 2 tablespoons raisins
- 1 piece tortilla, torn into small pieces
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 4 cups chicken broth
- 2 ounces Mexican chocolate (such as Ibarra or Abuelita), chopped
- salt, to taste
- pepper, to taste
Instructions
Preheat a dry skillet over medium heat. Toast the dried ancho, guajillo, and pasilla chiles for about 30 seconds on each side until fragrant, being careful not to burn them.
Remove the chiles and let them cool slightly. Then, remove their stems and seeds. Soak the chiles in hot water for 20 minutes to soften them.
While the chiles soak, heat 2 tablespoons of vegetable oil in a large pot or skillet over medium heat. Add the chopped onion and whole garlic cloves, and sauté for 5 minutes until softened and slightly browned.
Add the chopped tomatoes, almonds, sesame seeds, raisins, and tortilla pieces to the skillet. Cook for another 5 minutes, stirring frequently.
Drain the soaked chiles and add them to the skillet along with the ground cinnamon, ground cumin, and 4 cups of chicken broth. Bring the mixture to a simmer and cook for 15 minutes.
Carefully transfer the mixture to a blender and blend until smooth. Work in batches if necessary and use caution with the hot liquid. Strain the blended sauce through a fine-mesh sieve back into the pot to ensure a smooth texture.
Return the strained sauce to medium heat. Add the chopped Mexican chocolate and stir until melted and fully incorporated into the sauce. Season with salt and pepper to taste.
Meanwhile, season the chicken pieces with salt and pepper. In a separate large skillet or pot, heat 1 tablespoon of vegetable oil over medium heat and sear the chicken pieces until golden brown on all sides, about 8-10 minutes.
Add the chicken pieces to the pot with the mole sauce. Cover and simmer on low heat for 40-50 minutes, or until the chicken is tender and fully cooked.
Serve the Mole Poblano hot, garnished with extra sesame seeds. Pair with steamed white rice or warm tortillas for a complete meal.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 18.6 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1542 mg | 33% | |
*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.
