Chicken Mole Poblano is a classic Mexican dinner recipe, offering a rich and complex flavor that’s incredibly rewarding to make. This recipe guides you through creating this amazing dish, perfect for sharing with family and friends.
Key Ingredients & Substitutions:
- Dried Chiles: Ancho and mulato chiles are essential for authentic flavor. If unavailable, use a combination of other mild-to-medium dried red chiles.
- Tomatoes/Tomatillos: Fresh or canned diced tomatoes work well. If you can find them, fresh tomatillos add a lovely tang.
- Chicken Broth: Use low-sodium chicken broth. Vegetable broth is a suitable substitute.
- Unsweetened Cocoa Powder: This provides depth. Do not use sweetened cocoa.
- Sesame Seeds/Nuts: Toasted sesame seeds, almonds, or peanuts add texture and richness. Omit if you have nut allergies.
Ingredients:
For the Chicken:
- 3 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
For the Mole Sauce:
- 4 ancho chiles, stemmed and seeded
- 2 mulato chiles, stemmed and seeded
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- ¼ cup raisins
- ¼ cup blanched almonds
- 2 tablespoons sesame seeds, plus more for garnish
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon ground cloves
- ¼ teaspoon dried oregano
- 1 ounce unsweetened chocolate, chopped
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons sugar or piloncillo, grated
- Salt to taste
How Much Time Will You Need?
- Total Time: 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 or Dutch oven, blender, large skillet
Step-by-Step Instructions:
1. Prepare the Chicken
Season your chicken thighs or breasts with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken until browned on all sides, then add chicken broth. Bring to a simmer, then cover and cook for 20-25 minutes, or until cooked through. Remove the chicken, shred it, and reserve the cooking liquid.
2. Hydrate the Chiles
Place the stemmed and seeded ancho and mulato chiles in a bowl. Pour hot water over them and let them soak for about 20-30 minutes, until they are soft and pliable. Drain the chiles, reserving a small amount of the soaking liquid.
3. Sauté Aromatics and Spices
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the diced tomatoes, raisins, almonds, and 2 tablespoons of sesame seeds. Cook for 5 minutes, stirring occasionally. Stir in the ground cinnamon, cumin, cloves, and oregano, and cook for 1 minute more.
4. Blend the Mole Sauce
Carefully transfer the sautéed mixture and the rehydrated chiles to a blender. Add the unsweetened chocolate, cocoa powder, sugar, and about 1 cup of the reserved chicken broth from cooking the chicken. Blend until the mixture is very smooth. If it’s too thick, add a little more chicken broth or the reserved chile soaking liquid until it reaches a thick, pourable consistency.
5. Simmer the Mole
Pour the blended mole sauce back into the large pot or Dutch oven where you cooked the chicken. Bring the sauce to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Continue to simmer for at least 30-45 minutes, allowing the flavors to meld and deepen. The sauce will thicken as it cooks. Taste and adjust salt if needed.
6. Combine Chicken and Mole
Add the shredded chicken to the mole sauce and stir to coat completely. Let it simmer together for another 10-15 minutes, ensuring the chicken is thoroughly heated through and infused with the mole flavor. This is one of those delicious mexican dinner recipes you’ll make again and again.
7. Serve Your Chicken Mole Poblano
Serve your Chicken Mole Poblano hot, garnished with extra toasted sesame seeds. It pairs wonderfully with warm corn tortillas, Mexican rice, or a simple side of beans.
Variation Ideas:
- Vegetarian Mole: Use plant-based protein like shredded jackfruit or hearty mushrooms instead of chicken.
- Spicier Mole: Add a pinch of cayenne pepper or a couple of dried arbol chiles to the chile soaking step.
- Sweeter Mole: Increase the sugar slightly to your preference, or add a little more chocolate.
Storage Instructions:
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. You can also microwave it in short intervals until heated through.
Frequently Asked Questions (FAQ):
What is mole poblano?
Mole Poblano is a traditional Mexican sauce, often served with poultry, known for its complex flavor profile from chiles, spices, nuts, and a hint of chocolate. It’s a staple among Mexican dinner recipes.
Can I make mole sauce ahead of time?
Absolutely! Mole sauce often tastes even better the next day as the flavors have more time to meld.
What kind of chicken should I use?
Boneless, skinless chicken thighs are recommended for their tenderness and flavor, but chicken breasts also work well.
Is mole poblano spicy?
While it contains chiles, traditional Mole Poblano is more flavorful than intensely spicy. The chiles contribute depth rather than heat.
What should I serve with Chicken Mole Poblano?
It’s excellent with warm corn tortillas, Mexican rice, refried beans, or a sprinkle of fresh cilantro.
Can I freeze mole sauce?
Yes, you can freeze mole sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.