Entree: Mexico – Puebla – Mole Poblano (Pueblan mole with chicken)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 4 ancho chiles, stems removed and seeds discarded
- 4 guajillo chiles, stems removed and seeds discarded
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 2 Roma tomatoes, halved
- 2 slices day-old bread, torn (or 2 corn tortillas), approx. 2 oz (60 g)
- 1/4 cup (30 g) raw almonds
- 1/4 cup (30 g) raw peanuts
- 2 tbsp (18 g) sesame seeds, toasted
- 1/4 cup (20 g) raisins
- 1/4 tsp (1 g) ground cloves
- 1/2 tsp (1.5 g) ground cinnamon
- 1/2 tsp (1.5 g) ground coriander
- 1/2 tsp (2 g) cumin
- 2 cups (480 ml) low-sodium chicken broth, plus more as needed
- 2 oz (55 g) bittersweet chocolate (about 60–70% cacao)
- 1 tbsp (15 ml) apple cider vinegar
- Salt to taste
- 1 tbsp (15 g) granulated sugar (optional)
- Fresh sesame seeds for garnish (optional)

Instructions

1. Toast the ancho and guajillo chiles in a dry skillet over medium heat 30–60 seconds per side until fragrant but not burned. Remove, open, and toast interior briefly; discard stems and seeds. Place chiles in a bowl and cover with hot water to soak 15–20 minutes, then drain.
2. Season whole chicken with salt. In a large pot, brown the chicken in 1 tbsp (15 ml) oil over medium-high heat, 5–7 minutes per side until golden. Remove chicken and set aside.
3. In the same pot add remaining 2 tbsp (30 ml) oil, sauté chopped onion until softened, 5 minutes. Add garlic and tomatoes and cook until softened and lightly charred, about 5 minutes.
4. In a dry skillet toast bread (or tortillas), almonds, peanuts and sesame seeds until golden; remove and set aside. Briefly sauté raisins in the skillet to plump.
5. Combine soaked chiles, sautéed vegetables, toasted nuts/seeds, raisins, spices, and 1 cup (240 ml) chicken broth in a blender. Purée until very smooth, adding more broth as needed to achieve a thick sauce that will pass through a fine sieve.
6. Strain the blended sauce through a fine-mesh sieve back into the pot, pressing solids to extract flavor. Simmer the sauce gently 10 minutes, then add chocolate, vinegar, and sugar if using. Stir until chocolate melts and sauce is glossy. Adjust salt.
7. Return the browned whole chicken to the pot, add enough broth to come halfway up the chicken (about 1 cup/240 ml more if needed). Cover and simmer gently 35–45 minutes until chicken is cooked through and tender (internal temp 165°F/74°C).
8. Remove chicken and shred or portion; reduce sauce uncovered if too thin to desired consistency. Serve chicken smothered in mole, garnished with sesame seeds. Serve with rice and warm tortillas.