Entree: Mexico – Puebla – Mole Poblano with Chicken (Poblano mole (chicken in a rich chocolate‑and‑chili sauce))

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Additional 1 hr

Total 2 hrs 20 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), approx. 6–8 pieces
- 3 dried ancho chilies, stems and seeds removed (approx. 20 g)
- 2 dried pasilla chilies, stems and seeds removed (approx. 15 g)
- 2 dried mulato chilies, stems and seeds removed (approx. 15 g)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic
- 2 slices day-old white bread, torn (or 1 corn tortilla), about 2 oz (60 g)
- 1/4 cup (30 g) almonds or peanuts
- 2 tbsp (20 g) sesame seeds, plus extra for garnish
- 1 oz (30 g) bittersweet chocolate (at least 60% cacao), chopped
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground cloves
- 2 cups (480 ml) chicken stock
- 1 tbsp (12 g) brown sugar or piloncillo, grated, to taste
- Salt to taste
- Fresh cilantro for garnish

Instructions

1. Step 1
   Lightly toast the dried chilies in a dry skillet over medium heat 10–20 seconds per side until fragrant (do not burn). Remove, then soak in hot water until softened, about 15–20 minutes; drain.
2. Step 2
   In the same skillet, toast the bread pieces, almonds/peanuts, and sesame seeds until golden. Sauté the onion and garlic in oil until soft and fragrant.
3. Step 3
   Combine the softened chilies, toasted bread and nuts, sautéed onion and garlic, toasted sesame seeds, cinnamon, cumin, cloves, and chocolate in a blender. Add 1 cup (240 ml) chicken stock and blend to a very smooth paste, adding more stock as needed to reach a saucy consistency.
4. Step 4
   Season the mole with salt and brown sugar to balance bitterness; simmer the blended sauce in a saucepan 10–15 minutes to meld flavors, thinning with additional stock if too thick.
5. Step 5
   Poach the chicken pieces in simmering salted water or stock until cooked through (about 25–30 minutes), or roast until done. Transfer chicken to the mole sauce and simmer together 10 minutes so the chicken absorbs the sauce.
6. Step 6
   Serve the chicken topped with extra sesame seeds and cilantro, accompanied by warm tortillas or rice. Mole often improves after resting a few hours or overnight.