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Chicken Mole Poblano covered in rich Mexican chocolate and chili sauce, topped with toasted sesame seeds.

Mole Poblano

Authentic Mexican Chicken with Chocolate and Chile Sauce
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 whole chicken about 3-3.5 lbs, cut into pieces
  • 1 onion halved
  • 2 garlic cloves
  • 1 bay leaf
  • Salt to taste
For the Mole Sauce:
  • 4 dried pasilla chiles
  • 4 dried mulato chiles
  • 2 dried ancho chiles
  • 1 small corn tortilla or 1 slice stale bread
  • 1 oz roasted almonds
  • 1 oz unsalted peanuts
  • 1 oz sesame seeds plus extra for garnish
  • 1 small onion diced
  • 2 garlic cloves
  • 2 ripe tomatoes
  • 1 ripe plantain or ½ regular banana
  • 1 tablespoon raisins
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cumin
  • 1.5-2 oz Mexican dark chocolate or 70% dark chocolate
  • 3 cups chicken broth from cooking the chicken
  • Salt to taste
  • 2 to 3 tablespoons vegetable oil

Equipment

  • Large pot or Dutch oven
  • Blender or food processor
  • Skillet
  • Fine-mesh strainer
  • Wooden spoon or spatula

Method
 

Cook the Chicken:
  1. Place the chicken pieces in a large pot with the halved onion, garlic cloves, bay leaf, and salt. Cover with water and simmer until fully cooked. Reserve the broth for the sauce.
Prepare the Chiles:
  1. Remove stems and seeds from the dried chiles. Lightly toast them in a dry skillet, then soak in hot water for 15 minutes to soften.
Toast the Ingredients:
  1. In a skillet, lightly toast the tortilla, seeds, nuts, spices, diced onion, garlic, tomatoes, plantain, and raisins until slightly browned and fragrant.
Blend the Sauce:
  1. Transfer all toasted ingredients (including the softened chiles) to a blender. Add some chicken broth and blend until you have a smooth paste.
Cook the Mole:
  1. In a clean skillet, sauté the mole paste with a bit of oil for 10 minutes. Gradually add the remaining broth, stirring constantly, until you achieve a smooth, velvety sauce.
Add the Chocolate:
  1. Stir in the chocolate and let the sauce simmer over low heat for 30 to 40 minutes, until it thickens and the flavors meld together.
Combine with Chicken:
  1. Place the cooked chicken pieces into the hot mole sauce. Let them simmer together for 10 to 15 minutes so the chicken absorbs the flavors.
Serve:
  1. Serve hot, garnished with toasted sesame seeds, alongside white rice or warm tortillas.

Notes

-Better the Next Day: Mole Poblano tastes even better the following day as the flavors continue to develop.
-Adjust the Heat: For a milder version, reduce the number of dried chiles or choose less spicy varieties.
-Chocolate Substitute: You can replace Mexican chocolate with slightly sweetened dark chocolate (70% cacao).