Entree: Mexico – Northern Mexico (Coahuila) – Pollo en Mole Coahuilense

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Total 1 hr 50 min

Ingredients

- 6 bone-in chicken thighs (with skin), approx. 6–8 oz (170–225 g) each
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium white onion, quartered (about 8 oz / 225 g)
- 4 garlic cloves, peeled
- 3 dried ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried chiles de árbol, stems and seeds removed (optional for heat)
- 3 medium Roma tomatoes, halved (about 12 oz / 340 g)
- 2 corn tortillas, torn and lightly toasted
- 1/4 cup (35 g) toasted peanuts
- 2 tbsp (18 g) sesame seeds, toasted, plus extra for garnish
- 1/4 cup (30 g) sliced almonds, toasted
- 1 oz (28 g) Mexican or dark chocolate (approx. 60–70% cacao)
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground cloves
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) brown sugar or piloncillo grated
- 2 cups (480 ml) low-sodium chicken broth, plus extra if needed
- 1 tbsp (15 ml) neutral oil or lard (for finishing the sauce)
- 1 1/2 cups (300 g) long-grain white rice
- 2 1/4 cups (540 ml) chicken broth (for rice)
- 1 tbsp (15 ml) vegetable oil (for rice)
- 1/2 small onion, finely chopped (for rice)
- 1 large clove garlic, minced (for rice)
- 1 lb (450 g) fresh nopal pads, cored and sliced (or jarred cleaned nopales, rinsed)
- 1 medium tomato, diced (for nopales)
- 1/4 cup (15 g) cilantro, chopped (for nopales and garnish)
- 1 tbsp (15 ml) vegetable oil (for nopales)
- Lime wedges for serving

Instructions

Short Description:
Pollo en Mole Coahuilense is bone-in chicken braised in a regional mole sauce made from a blend of toasted local chilies, seeds, nuts, spices, and a touch of Mexican chocolate, served with rice and sautéed nopales for a complete Northern Mexican main course.

Regional Notes:
This Coahuila variation emphasizes a brighter, nuttier mole using local dried chilies (ancho and guajillo) and toasted peanuts/sesame rather than the heavy, sweet Oaxaca or Puebla styles; it pairs with charred nopales—common in northern Mexican cuisine—to balance the mole's richness.

1. Season the chicken thighs with 1 tsp (5 g) of the salt and 1/4 tsp (0.5 g) black pepper. Heat 1 tbsp (15 ml) vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken, skin-side down first, 4–5 minutes per side until golden (they will finish cooking in the sauce). Transfer chicken to a plate and set aside.
2. While the chicken browns, toast the dried chiles in a dry skillet over medium heat 20–30 seconds per side until aromatic (do not burn). Transfer to a bowl, cover with hot water and soak 15 minutes until softened; drain and roughly chop.
3. In the same dry skillet toast the peanuts, sesame seeds, and sliced almonds over medium heat 2–3 minutes until fragrant and lightly browned. Remove and set aside. Lightly toast the torn tortillas until crisp.
4. Char the tomatoes, the quartered onion, and the unpeeled garlic cloves in the skillet over medium-high heat until blackened in spots (or broil 5–7 minutes), then peel the garlic.
5. In a blender combine the rehydrated chilies, charred tomatoes, charred onion, peeled garlic, toasted peanuts, sesame seeds, almonds, toasted tortillas, cinnamon, cloves, cumin, brown sugar, and 1 tbsp (15 ml) apple cider vinegar. Add 1 cup (240 ml) chicken broth and blend to a very smooth purée (add more broth if needed to blend).
6. Heat 1 tbsp (15 ml) neutral oil or lard in the Dutch oven over medium heat. Pour in the blended mole purée and cook, stirring, 5–7 minutes to concentrate flavors and remove raw taste. Add the remaining 1 cup (240 ml) chicken broth and stir in the chopped chocolate until melted. Taste and add remaining 1/2 tsp (3 g) salt and more sugar or vinegar if needed to balance sweet/acid.
7. Return the seared chicken to the pot, skin-side up, nestling pieces into the mole. Reduce heat to low, cover, and simmer gently 30–35 minutes until chicken is cooked through and sauce is thickened. Internal temperature of chicken should reach 165°F (74°C). If sauce is too thick, thin with up to 1/2 cup (120 ml) additional chicken broth.
8. While the chicken cooks, prepare the rice: heat 1 tbsp (15 ml) vegetable oil in a saucepan over medium heat. Sauté 1/2 small chopped onion and 1 minced clove garlic until translucent. Add 1 1/2 cups (300 g) rice and toast 2 minutes, then add 2 1/4 cups (540 ml) chicken broth, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork and keep warm.
9. Prepare the nopales: in a skillet heat 1 tbsp (15 ml) oil over medium-high heat. Add sliced nopales and sauté 6–8 minutes until most of the liquid has evaporated and edges begin to brown. Stir in diced tomato, a pinch of salt, and cook 2 more minutes. Finish with chopped cilantro.
10. To serve, spoon rice onto plates, place a chicken thigh atop the rice, ladle ample mole over the chicken, and arrange sautéed nopales alongside. Garnish with toasted sesame seeds, additional chopped cilantro, and lime wedges. Serve warm.