Chicken Mole Poblano

PIn it

Chicken Mole Poblano is a classic Mexican dinner recipe, offering rich, complex flavors that are surprisingly achievable in your kitchen. This dish transforms simple ingredients into an unforgettable meal, perfect for impressing your family and friends.

Key Ingredients & Substitutions

• Dried Chiles (Ancho, Mulato, Pasilla): These are essential for authentic mole flavor. You can find them in Mexican markets or online. Do not substitute with chili powder.
• Tomatoes & Tomatillos: Use fresh for the best flavor. Canned diced tomatoes can work in a pinch.
• Sesame Seeds & Peanuts: Adds richness and texture. Almonds or pumpkin seeds can be used for a similar effect.
• Dark Chocolate (70% cocoa or higher): Unsweetened chocolate is key for balancing the savory flavors, not making it sweet.
• Chicken Thighs: Offers moist, flavorful meat. Chicken breast can be used, but may be drier.

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs
• 1 onion, quartered
• 2 cloves garlic, smashed
• 6 cups chicken broth
• 1 bay leaf
• Salt and black pepper to taste

For the Mole Paste:

• 3 ancho chiles, stemmed and seeded
• 2 mulato chiles, stemmed and seeded
• 2 pasilla chiles, stemmed and seeded
• 2 tablespoons vegetable oil
• 1/2 onion, roughly chopped
• 2 cloves garlic, peeled
• 2 Roma tomatoes, roughly chopped
• 2 tomatillos, husked and roughly chopped
• 1/4 cup raw sesame seeds
• 1/4 cup raw peanuts
• 2 tablespoons pumpkin seeds (pepitas)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander
• Pinch of ground anise seed (optional)
• 2 tablespoons dark chocolate (70% cocoa or higher), chopped
• 1 tablespoon light brown sugar or piloncillo
• 1/4 teaspoon salt

How Much Time Will You Need?

• Total Time: Approximately 2 hours 30 minutes
• Prep Time: 45 minutes
• Cook Time: 1 hour 45 minutes
• Servings: 6
• Calories per serving: Approximately 550
• Tools Needed: Large pot, blender, large skillet, fine-mesh sieve

Step-by-Step Instructions

1. Cook the Chicken

Place chicken thighs, quartered onion, smashed garlic, chicken broth, and bay leaf in a large pot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 25-30 minutes. Remove chicken, shred it, and set aside. Reserve the broth.

2. Prepare the Chiles

Heat a dry skillet over medium heat. Toast the dried chiles for 30-60 seconds per side until fragrant, being careful not to burn them. Place toasted chiles in a bowl and cover with hot water. Let them soak for 20-30 minutes until softened. Drain and reserve a little soaking water.

3. Sauté Aromatics and Spices

Heat vegetable oil in a large skillet over medium heat. Add chopped onion and garlic, cooking until softened, about 5 minutes. Add chopped tomatoes and tomatillos, cooking for another 5-7 minutes until softened. Stir in sesame seeds, peanuts, and pumpkin seeds, toasting lightly for 2-3 minutes. Add cinnamon, cloves, coriander, and anise seed, cooking for 1 minute until fragrant.

4. Blend the Mole Paste

Transfer the sautéed mixture, softened chiles, chocolate, brown sugar, and salt to a blender. Add 1 cup of the reserved chicken broth and a little chile soaking water if needed. Blend until completely smooth. You may need to do this in batches.

5. Simmer the Mole

Pour the blended mole paste through a fine-mesh sieve into a clean large pot or Dutch oven, pressing firmly to extract all the liquid and leaving behind any solids. This ensures a smooth mole. Add 2 more cups of the reserved chicken broth to the strained mole. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Simmer for at least 30-45 minutes, allowing the flavors to meld and the sauce to thicken. The mole should be rich and dark.

6. Combine Chicken and Mole

Add the shredded chicken to the simmering mole sauce. Stir to coat the chicken thoroughly. Continue to simmer for another 10-15 minutes, allowing the chicken to absorb the flavors. Taste and adjust seasoning as needed.

7. Serve Your Mexican Dinner Recipe

Serve your Chicken Mole Poblano hot. It pairs wonderfully with warm tortillas, rice, or simply as is. This is a truly satisfying Mexican dinner recipe that you will love.

Variation Ideas

• Smoky Flavor: Add a single chipotle chile in adobo to the blending step for an extra smoky kick.
• Vegetarian Mole: Substitute chicken with cooked hearty vegetables like roasted sweet potatoes, mushrooms, or plant-based protein.
• Nut-Free Mole: Omit the peanuts and sesame seeds, increasing the amount of pumpkin seeds for richness, or use sunflower seeds.
• Thicker Sauce: Reduce the amount of chicken broth slightly or simmer longer if you prefer a thicker mole.

Storage Instructions

You can store leftover Chicken Mole Poblano in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much. It also freezes well for up to 3 months.

Frequently Asked Questions (FAQ)

What exactly is mole poblano?

Mole poblano is a rich, complex Mexican dinner recipe sauce often made with a variety of chiles, spices, nuts, seeds, and a touch of chocolate. It’s typically served over poultry.

Can I make mole poblano ahead of time?

Yes, mole poblano is an excellent make-ahead dish. The flavors often deepen and improve after a day or two in the refrigerator.

Are the dried chiles spicy?

Ancho, mulato, and pasilla chiles are generally mild to medium in heat. They contribute more to the flavor profile than intense spiciness.

What should I serve with Chicken Mole Poblano?

This Mexican dinner recipe is traditionally served with warm corn tortillas and Mexican rice. You can also serve it with a simple side salad.

Why is it important to toast the chiles and spices?

Toasting the chiles and spices helps to release their aromatic oils and deepens their flavor, which is crucial for a rich mole.

Can I use pre-made mole paste?

While you can use pre-made mole paste for convenience, making it from scratch offers a far superior, more authentic flavor profile for your Mexican dinner recipe.