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.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

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
• 0 salt, to taste
• 0 pepper, to taste

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the chopped tomatoes, almonds, sesame seeds, raisins, and tortilla pieces to the skillet. Cook for another 5 minutes, stirring frequently.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Serve the Mole Poblano hot, garnished with extra sesame seeds. Pair with steamed white rice or warm tortillas for a complete meal.

Nutrition Facts

Serving size	2427.5 grams (2427.5g)

Amount per serving	% Daily Value*
Calories	2725

Total Fat 163.80g	210%
Saturated Fat 42.60g	213%
Polyunsaturated Fat 16.80g
Cholesterol 480mg	160%
Sodium 3356mg	146%
Total Carbohydrate 188.00g	68%
Dietary Fiber 45.40g	162%
Total Sugars 71.20g
Protein 153.20g	306%

Vitamin D 30IU	150%
Calcium 679mg	52%
Iron 26mg	144%
Potassium 5589mg	119%

*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.

Source of Calories

Fat: 51.9%

Protein: 21.6%

Carbs: 26.5%