Mexican
Chicken Mole Poblano
A sophisticated Mexican dish featuring chicken simmered in a rich, dark sauce made from chilies, chocolate, and spices.
Watch it madeZach Rodriguez · 1:01
Ingredients
- Chicken thighs6
- Dried Mulato chilies2
- Dried Ancho chilies2
- Dried Pasilla chilies2
- Mexican chocolate1 tablet
- Almonds1/4 cup
- Sesame seeds2 tbsp
Method
- Toast the dried chilies (mulato, ancho, pasilla) in a dry pan until fragrant, then remove seeds and soak in hot water.
- Sauté almonds, peanuts, sesame seeds, cinnamon, anise, and raisins. Blend with the soaked chilies and broth.
- Simmer the sauce in a pot, adding the Mexican chocolate until melted and the sauce thickens.
- Sear the chicken thighs in a separate pan until browned.
- Add chicken to the mole sauce and simmer until cooked through. Garnish with sesame seeds.
Common questions
Can I substitute the dried mulato, ancho, or pasilla chilies if I can’t find them?
Yes. Use more ancho chilies as the closest substitute for all three, or mix ancho with a little guajillo for brightness. The flavor will be less deep and smoky, but still work well in mole.
How long does it take to make chicken mole poblano from start to finish?
Plan on about 1.5 to 2 hours total. Toasting, soaking, blending, and simmering the sauce takes the most time. Browning the chicken and finishing it in the mole usually takes about 20 to 30 minutes.
What are the most common mistakes when making mole poblano?
Overtoasting the chilies is the biggest mistake—it makes the sauce bitter. Also, don’t skip straining the blended sauce if it’s gritty, and simmer gently so the chocolate doesn’t scorch or the sauce doesn’t break.
How should I store leftover chicken mole poblano, and does it taste better the next day?
Store cooled mole and chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. It often tastes better the next day because the flavors mellow and deepen.
What should I serve with chicken mole poblano?
Serve it over rice with warm corn tortillas or tortillas de maíz. Garnish with sesame seeds, and add simple sides like black beans, pickled onions, or sliced avocado to balance the rich, sweet-savory sauce.