Chicken Mole Poblano

  • Total time - 3-4 hours
  • Prep time - 1 hour
  • Cooking time - 2-3 hours
  • Servings: 6
  • Country: Mexico
A bowl of chicken smothered in rich, dark mole poblano sauce

Mole is not just a sauce; it's a testament to the depth and history of Mexican cuisine. Mole Poblano, originating from Puebla, is perhaps the most famous, with a legendary list of ingredients. While it requires time and effort, the process is a culinary adventure, building layers of flavor from toasted chiles, nuts, spices, and a touch of chocolate. The final result is a deeply satisfying, complex, and beautiful sauce that transforms a simple piece of chicken into a masterpiece. This recipe is a perfect weekend project or a celebratory meal.

Ingredients

For the Chicken

  • 1 kg whole chicken, cut into pieces
  • 1 onion, halved
  • 2 garlic cloves
  • 1 tablespoon salt

For the Mole Sauce

  • 4 dried Ancho chiles
  • 2 dried Mulato chiles
  • 2 dried Pasilla chiles
  • 0.25 cup almonds
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 cinnamon stick
  • 3 whole cloves
  • 0.5 teaspoon black peppercorns
  • 0.5 onion, roughly chopped
  • 3 garlic cloves
  • 2 tomatoes, roughly chopped
  • 0.25 cup raisins
  • 50 g unsweetened chocolate, chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar or piloncillo (Mexican brown sugar)

Instructions

Step 1: Cook the Chicken

In a large pot, place the chicken pieces, halved onion, 2 garlic cloves, and salt. Cover with water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chicken is cooked through. Remove the chicken and set aside. Strain and reserve the broth; you will need it for the sauce.

Step 2: Prepare the Chiles and Other Ingredients

Toast the chiles in a dry skillet over medium heat for 30 seconds per side, until fragrant. Be careful not to burn them. Remove the stems and seeds. Place the toasted chiles in a bowl and cover with hot water to rehydrate for 20 minutes.

In the same skillet, toast the almonds, pumpkin seeds, and sesame seeds separately until they are lightly browned. Set them aside.

Toast the cinnamon stick, cloves, and peppercorns for a few seconds. Set them aside.

Step 3: Make the Mole Paste

Drain the chiles, reserving the soaking water. In a blender, combine the rehydrated chiles, toasted nuts and spices, chopped onion, chopped garlic, tomatoes, and raisins. Add a few tablespoons of the reserved broth and blend until you have a smooth, thick paste. This may take a few minutes and require you to scrape down the sides of the blender.

Step 4: Cook the Mole Sauce

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Carefully pour in the mole paste. It will splatter. Fry the paste for 10-15 minutes, stirring constantly, until it darkens and thickens. This step is crucial for developing the deep flavor of the mole.

Slowly whisk in about 4 cups of the reserved chicken broth, a cup at a time, until you reach a sauce consistency. Add the unsweetened chocolate and sugar. Simmer for 30 minutes, stirring occasionally, until the chocolate is fully melted and the sauce has thickened. Adjust seasoning with salt if needed.

Step 5: Combine and Serve

Add the cooked chicken pieces to the pot with the mole sauce. Simmer for another 15-20 minutes to allow the flavors to meld and the chicken to heat through. Serve the chicken mole hot, garnished with a sprinkle of sesame seeds, alongside Mexican rice and warm tortillas.