Entree: Mexico – Mexico City – Mole Poblano (Rich, complex sauce of dried chilies, nuts, seeds, spices and chocolate served over poultry)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 cups (720 ml) low-sodium chicken stock, divided
- 3 tbsp (45 ml) vegetable oil or lard
- 6 dried chilies (combination of ancho, pasilla, and mulato), stems and seeds removed, about 1.6 oz (45 g)
- 1 medium onion, quartered, about 8 oz (225 g)
- 3 cloves (9 g) garlic
- 2 roma tomatoes, halved, about 10 oz (300 g) or 1 cup (240 g) canned crushed tomato
- 2 corn tortillas, torn, about 2 oz (60 g) or 2 slices bolillo bread, crust removed
- 2 tbsp (30 g) sesame seeds, plus extra for garnish
- 1/3 cup (35 g) blanched almonds
- 1/4 cup (35 g) peanuts
- 1/4 cup (40 g) raisins
- 1 small plantain or banana, sliced and fried (optional), about 3 oz (85 g)
- 1 stick cinnamon (about 1 tsp ground equivalent) or 1 tsp (2 g) ground cinnamon
- 4 whole cloves
- 1 tsp (2 g) whole black peppercorns
- 1/2 tsp (1 g) ground anise or 1/4 tsp (0.5 g) ground anise seed
- 1 oz (30 g) Mexican chocolate or dark chocolate, chopped
- 1 tbsp (12 g) sugar (adjust to taste)
- Salt to taste
- 2 tbsp (30 ml) vegetable oil for frying tortilla/fruit and frying nuts/seeds if desired

Instructions

1. Pat chicken thighs dry, season with salt, and brown in a large heavy pot with 1 tbsp (15 ml) oil over medium-high heat, about 4 minutes per side. Remove and set aside.
2. In the same pot add 2 cups (480 ml) of chicken stock, bring to a simmer, return the chicken, cover, and braise on low for 25–30 minutes until cooked through. Remove chicken, keep warm, and reserve braising liquid.
3. Toast the dried chilies briefly in a dry skillet over medium heat until fragrant, 20–30 seconds per side; avoid charring. Transfer to a bowl and cover with hot water to soften for 20 minutes. Drain and set aside.
4. In the skillet, add 1 tbsp (15 ml) oil and toast sesame seeds, almonds and peanuts until golden, about 2–3 minutes. Transfer to a blender or food processor.
5. Sauté torn tortillas/bolillo, sliced plantain if using, onion halves, garlic and tomatoes in remaining oil until softened and lightly browned, about 5–7 minutes. Add these to the blender with the toasted nuts and seeds.
6. Add softened chilies, cinnamon stick, cloves, peppercorns, raisins, a splash of chicken stock (about 1/4 cup / 60 ml), and blend to a smooth paste, adding more stock as needed to achieve a thick but pourable consistency.
7. Pour 1–2 tbsp (15–30 ml) oil into the pot over medium heat. Fry the blended paste in batches, stirring constantly, for 6–8 minutes to deepen the flavors and cook out rawness. Add remaining chicken stock (about 1–1 1/2 cups / 240–360 ml) to thin to desired sauce consistency.
8. Stir in chopped Mexican chocolate until fully melted and incorporated. Add sugar and salt to balance flavors. Simmer gently for 10–15 minutes, adjusting thickness with stock and seasoning to taste.
9. Return the braised chicken to the sauce and simmer for 5–10 minutes so the meat absorbs the mole flavors. Serve chicken topped with mole, garnished with extra sesame seeds and warmed tortillas or rice.