Entree: Mexico – Mexico City (Central Mexico) – Mole Poblano (Chili and Chocolate Sauce)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 10 min

Total 2 hrs 10 min

Ingredients

- 6 bone-in, skin-on chicken thighs, approx. 3 lb (1.4 kg)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 4 cups (960 ml) low-sodium chicken stock, divided
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or additional stock (for rice)
- 1 small white onion, 1/2 diced for rice and remainder used in sauce (about 8 oz / 225 g total)
- 3 cloves garlic, unpeeled (for roasting)
- 4 dried ancho chiles, stems and seeds removed
- 3 dried mulato chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 dried chipotle chile, stem and seeds removed (adjust for heat)
- 2 medium Roma tomatoes (or 3 small), halved
- 1 small red onion, halved (for roasting) (about 6 oz / 170 g)
- 2 corn tortillas, torn into pieces (day-old preferred)
- 2 slices day-old white bread or 1 small bolillo roll, torn (about 2 oz / 60 g)
- 1 ripe plantain or banana, peeled and sliced (about 6 oz / 170 g)
- 1/4 cup (35 g) raw almonds
- 1/4 cup (35 g) roasted peanuts
- 2 tbsp (18 g) sesame seeds, plus extra for garnish
- 1/4 cup (30 g) pumpkin seeds (pepitas), optional
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 3 whole cloves
- 1 small stick cinnamon (about 2 in / 5 cm)
- 3 whole black peppercorns
- 1 star anise
- 1/2 tsp (1 g) dried Mexican oregano (or regular oregano)
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
- 1 oz (30 g) Mexican table chocolate (such as Abuelita or Ibarra), chopped
- 1 tbsp (12 g) brown sugar or piloncillo, grated (optional, to balance)
- 2 tbsp (30 ml) lard or vegetable oil (for toasting and frying)
- Fresh cilantro leaves, for garnish
- 1 small white onion, thinly sliced, for garnish
- Warm corn tortillas, for serving
- Lime wedges, for serving

Instructions

Short Description:
A rich, complex chicken entree of layered toasted chilies, nuts, seeds, spices and Mexican chocolate simmered into a velvety sauce and served with rice and warm tortillas. This Mexico City interpretation emphasizes locally favored chilies and a bright chocolate finish.

Regional Notes:
Although Mole Poblano originates in Puebla, the Mexico City version often uses a mix of ancho, mulato, pasilla and a smoked chipotle for local smokiness and finishes with Mexican table chocolate for a pronounced, slightly sweet chocolate note. The result is slightly smokier and more chocolate-forward than some neighboring variants.

1. Season the chicken thighs with 1 1/2 tsp (8 g) kosher salt and set aside while you prepare the sauce and rice.
2. Prepare the rice: In a medium saucepan heat 1 tbsp (15 ml) oil over medium, add 1/2 diced onion and 1 1/2 cups (300 g) rinsed rice. Stir to coat and lightly toast 2–3 minutes. Add 3 cups (720 ml) water (or stock) and a pinch of salt, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff and keep warm.
3. Toast and rehydrate chilies: Heat a dry skillet over medium-high. Lightly toast the ancho, mulato, pasilla and chipotle chilies 15–30 seconds per side until fragrant (do not burn). Place toasted chilies in a bowl, cover with 2 cups (480 ml) very hot water and soak 20 minutes until softened. Reserve soaking liquid.
4. Roast vegetables and aromatics: While chilies soak, preheat broiler. Place halved Roma tomatoes, halved red onion and unpeeled garlic cloves on a baking sheet and broil 6–10 minutes until charred and softened. Peel garlic when cool.
5. Toast nuts, seeds, bread and spices: In the same skillet heat 1 tbsp (15 ml) lard or oil over medium. Add almonds, peanuts, sesame seeds and pepitas (if using) and toast, stirring, until fragrant and lightly browned, about 4 minutes. Remove and set aside. In the skillet toast torn tortillas and bread pieces until crispy and darkened, then remove. Quickly toast whole spices (cloves, cinnamon stick, peppercorns, star anise) 30–60 seconds until aromatic; remove.
6. Sauté plantain and combine solids: In the skillet add another 1 tbsp (15 ml) oil and fry plantain slices until browned and soft, about 2–3 minutes per side. Remove and set aside.
7. Blend the mole: Drain most of the chili soaking liquid into a measuring cup, reserving about 1 cup (240 ml) of it. In a blender combine softened chilies (stems/seeds removed), roasted tomatoes, peeled roasted garlic, half the toasted nuts and seeds mixture, toasted tortillas and bread, fried plantain, toasted whole spices, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp dried oregano, 1 tbsp (15 ml) vinegar, and about 1–1 1/2 cups (240–360 ml) chicken stock. Blend in batches until very smooth, adding reserved chili soaking liquid or stock as needed to achieve a thick but pourable sauce (about 2–3 cups / 480–720 ml final blended volume).
8. Strain for silkiness: Pass the blended sauce through a fine-mesh sieve or chinois into a saucepan, pressing with a spatula to extract as much as possible. Discard solids.
9. Simmer and finish the sauce: Heat 1–2 tbsp (15–30 ml) oil or lard in a large, deep skillet or Dutch oven over medium heat. Pour in the strained sauce and simmer gently to thicken, stirring frequently, about 10–15 minutes. Add remaining toasted nuts/seeds, 1–2 cups (240–480 ml) chicken stock to reach desired consistency, and simmer another 10 minutes. Stir in chopped Mexican chocolate (1 oz / 30 g) and 1 tbsp (12 g) brown sugar if using. Taste and adjust salt and acidity (a little more vinegar if needed). Keep sauce warm.
10. Brown and braise the chicken: In a separate skillet heat 1–2 tbsp (15–30 ml) oil over medium-high. Brown the seasoned chicken thighs skin-side down until golden, 4–6 minutes per side. Transfer browned chicken to the simmering mole sauce; nestle pieces in sauce and simmer gently, covered, 30–35 minutes until chicken is cooked through and tender (internal temp 165°F / 74°C). If sauce reduces too much, add a bit more stock.
11. Rest and adjust: Remove chicken to a platter and let rest 5 minutes. If desired, reduce the sauce uncovered for a few minutes to intensify flavor or whisk in a bit more stock to reach serving consistency. Reheat chicken briefly in the sauce before serving.
12. Serve: Spoon rice onto warm plates, place 1–2 chicken thighs per serving over rice and ladle a generous amount of mole over the chicken. Garnish with toasted sesame seeds, thinly sliced raw onion, cilantro leaves and lime wedges. Serve with warm corn tortillas on the side for scooping.
13. Storage: Refrigerate leftover mole sauce up to 4 days (it often tastes better rested); reheat gently and thin with stock as needed. Cooked chicken will keep 3–4 days.