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Mexican · Dinner

Chicken Mole Poblano

Non-vegEasy

Diet: Non-veg · High-protein

Chicken Mole Poblano is a Mexican dish. Chocolate should deepen the sauce without making it taste like dessert.

Prep
30 min
Cook
65 min
Total
95 min
Servings
6
Difficulty
Easy
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Mole Poblano.
Representative photograph of Chicken Mole Poblano. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Sauce

Chicken

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Sauce · About 20 min

  1. Soak chilies from 30 g dried ancho chilies, seeded, 30 g dried guajillo chilies, seeded, 500 ml hot water, 300 g tomatoes, 100 g onion, 15 g garlic, 40 g raisins, 40 g almonds, 30 g sesame seeds, ½ tsp cinnamon, 30 g dark chocolate in hot water 20 minutes. Blend with remaining sauce ingredients except chocolate until smooth.

    Check: Look for this result: smooth.

Cook · About 40 min

  1. Brown chicken in oil from 1000 g chicken thighs, 30 ml neutral oil, 500 ml chicken stock, 1 tsp salt 8 minutes. Add blended sauce, stock and salt; simmer covered 40 minutes to 74°C / 165°F.

    Check: The food must be hot through at 74°C / 165°F.

Finish · About 5 min

  1. Stir in chocolate and simmer 5 minutes. This is a simplified home version of the multi-ingredient sauce.

Tips

  • Chocolate should deepen the sauce without making it taste like dessert.
  • Judge Chicken Mole Poblano by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Mole Poblano takes to cook.

Substitutions

  • In Chicken Mole Poblano, replace almonds for a different nut-free adaptation with pumpkin seeds.

Storage

  • Get perishable Chicken Mole Poblano into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken Mole Poblano within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken Mole Poblano to 74°C / 165°F, stirring or turning it for even heating. When Chicken Mole Poblano is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken Mole Poblano includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken Mole Poblano becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Chicken Mole Poblano one day ahead. For Chicken Mole Poblano, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Mole Poblano on the day of serving.

FAQ

What matters most when making Chicken Mole Poblano?

Chocolate should deepen the sauce without making it taste like dessert.

What can I substitute in Chicken Mole Poblano?

In Chicken Mole Poblano, replace almonds for a different nut-free adaptation with pumpkin seeds.

Can I prepare Chicken Mole Poblano ahead?

Prepare the measured ingredients for Chicken Mole Poblano one day ahead. For Chicken Mole Poblano, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Mole Poblano on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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