Classic Mole Poblano Sauce with Chicken
Immerse yourself in the vibrant flavors of Mexico with this classic Mole Poblano Sauce with Chicken, a rich and velvety dish that's perfect for an authentic culinary experience. This recipe showcases the incredible depth of traditional mole, blending dried ancho, guajillo, and pasilla chilies with earthy spices like cinnamon and cumin, alongside almonds, sesame seeds, and dark chocolate for a perfectly balanced sweet-and-savory sauce. Tender chicken thighs are simmered in the luscious, aromatic mole until perfectly cooked, creating a dish that's hearty, comforting, and bursting with complexity. Serve it over fluffy rice or with warm tortillas, and finish with a sprinkle of fresh cilantro for a truly memorable meal. With its perfect blend of smoky, spicy, and subtly sweet flavors, this Mole Poblano is an excellent choice for dinner parties, special occasions, or an adventurous weeknight treat.
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Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 pieces dried ancho chilies
- 2 pieces dried guajillo chilies
- 2 pieces dried pasilla chilies
- 2 cups hot water
- 1 medium, cut into quarters white onion
- 4 pieces garlic cloves
- 2 pieces, roughly torn corn tortillas
- 0.25 cup whole almonds
- 2 tablespoons sesame seeds
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground cloves
- 1 cup canned crushed tomatoes
- 3 cups chicken stock
- 2 ounces, chopped dark chocolate (70% cocoa or higher)
- 1 tablespoon sugar
- 0.25 cup, chopped (for garnish) fresh cilantro
Directions
Step 1
Season the chicken thighs with salt and black pepper on both sides.
Step 2
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken thighs on both sides, about 4-5 minutes each side. Remove chicken from the pot and set aside.
Step 3
In the same pot, toast the ancho, guajillo, and pasilla chilies over medium heat until fragrant, about 2-3 minutes. Remove the chilies, remove stems and seeds, and place in a bowl of hot water to soak for 20 minutes.
Step 4
In the pot, add the quartered onion and garlic cloves. Sauté until lightly browned. Add the torn corn tortillas, almonds, and sesame seeds. Toast everything for 2-3 minutes.
Step 5
Stir in the ground cinnamon, cumin, and cloves. Cook for another minute until aromatic.
Step 6
Add the crushed tomatoes to the pot, stirring to combine. Cook for 5 minutes until slightly thickened.
Step 7
Once the chilies have softened, add them to the pot along with their soaking liquid and 2 cups of chicken stock. Bring this to a simmer and cook for 20 minutes.
Step 8
Using an immersion blender (or transferring the mixture to a blender in batches), carefully puree the mixture until it is smooth.
Step 9
Return the pot to medium heat, adding the remaining 1 cup of chicken stock, chopped dark chocolate, and sugar. Stir until the chocolate is melted and the sauce is smooth.
Step 10
Nestle the browned chicken thighs back into the pot, ensuring they are fully covered with the mole sauce.
Step 11
Cover the pot and simmer on low heat for 45-50 minutes, or until the chicken is fully cooked and tender.
Step 12
Adjust seasoning with additional salt if needed.
Step 13
Serve the chicken and mole sauce hot, garnished with fresh cilantro. Pair with rice or warm tortillas for serving.
Nutrition Facts
| Serving size | (3046.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3594.1 |
| Total Fat 198.9g | 0% |
| Saturated Fat 49.6g | 0% |
| Polyunsaturated Fat 20.9g | |
| Cholesterol 1044.9mg | 0% |
| Sodium 2129.2mg | 0% |
| Total Carbohydrate 159.7g | 0% |
| Dietary Fiber 44.1g | 0% |
| Total Sugars 44.4g | |
| Protein 306.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 565.7mg | 0% |
| Iron 29.8mg | 0% |
| Potassium 4963.7mg | 0% |
Source of Calories