Chicken Mole Poblano

There are meals that feed your body, and then there are meals like Chicken Mole Poblano — the kind that feeds your soul. With its rich layers of roasted chiles, toasted spices, seeds, nuts, and just the right hint of Mexican chocolate, this dish is comfort food elevated to an art form.

Mole Poblano (pronounced MOH-leh poh-BLAH-no) is one of Mexico’s most iconic sauces, originating from Puebla and traditionally reserved for weddings, birthdays, or special occasions. But with a few smart shortcuts and pantry staples, you can bring this celebratory dish to your own table any day of the week — no all-day cooking marathon required.

Why You’ll Love This Recipe:

• Deep, authentic flavor from dried chiles, toasted nuts, and warm spices

• Juicy shredded chicken absorbs every drop of sauce

• Homemade mole without the overwhelm — simplified but soulful

• Perfect for gatherings, meal prep, or Sunday dinners

• Serve it your way — over rice, in tortillas, or plated with sesame seeds and cilantro

What to Serve it with:

• Over Mexican red rice or plain white rice

• With warm corn tortillas for dipping or wrapping

• Topped with sesame seeds, fresh cilantro, and a squeeze of lime

• As a taco or enchilada filling for the boldest bite ever

Storage & Meal Prep:

• Fridge: Store in airtight container for up to 4 days

• Freezer: Freeze mole + chicken together for up to 2 months

• Reheat: Warm gently on the stove with a splash of broth or water to loosen

Final Thoughts:

Chicken Mole Poblano is the kind of dish that tells a story in every bite — earthy, rich, velvety, and spiced just enough to wake up your palate. It's not just dinner. It’s history, culture, and comfort poured over a plate of tender chicken.

And with this simplified method, it’s 100% doable in your own kitchen. So turn on some music, toast your chiles, and give your weeknight meal the celebration it deserves.

Yield: 4-6 servings

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Mexican Chicken Mole Poblano

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

There are meals that feed your body, and then there are meals like Chicken Mole Poblano— the kind that feeds your soul. With its rich layers of roasted chiles, toasted spices, seeds, nuts, and just the right hint of Mexican chocolate, this dish iscomfort food elevated to an art form.

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Ingredients

For the Mole Sauce

• 3 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 2 tbsp neutral oil
• 1 small onion, chopped
• 3 garlic cloves, peeled
• 1 small corn tortilla (or 1 slice of white bread), torn
• 3 tbsp raw almonds
• 2 tbsp sesame seeds (plus extra for garnish)
• 1 tbsp raisins
• 1 tbsp peanut butter or ¼ cup roasted peanuts
• 1 tsp ground cinnamon
• ½ tsp ground cumin
• ¼ tsp ground cloves
• 1 tablet (or 2 oz) Mexican chocolate (like Ibarra), chopped
• 2 cups chicken broth (plus more as needed)
• Salt to taste

For the Chicken

• 2 large chicken breasts or 4 thighs (boneless/skinless or bone-in)
• 1 tsp salt
• 1 small onion, halved
• 2 cloves garlic
• Water to cover

Instructions

1. Place chicken, salt, onion, and garlic in a pot. Cover with water by 1 inch and bring to a boil. Reduce to a simmer and cook for 20–25 minutes, until fully cooked. Remove chicken and shred. Reserve 2 cups of the broth for the mole.
2. In a dry skillet over medium heat, toast the ancho and pasilla chiles for 30–45 seconds per side until fragrant (don’t burn them). Remove from heat and soak in warm water for 10 minutes. Drain.
3. In the same skillet, heat 2 tbsp oil and sauté onion and garlic until lightly golden. Add torn tortilla, almonds, sesame seeds, and raisins. Toast until golden brown and fragrant, 3–5 minutes.
4. Stir in cumin, cinnamon, and cloves. Cook 1 more minute, then remove from heat.
5. In a blender, combine sautéed mixture, softened chiles, peanut butter, and 1½ cups chicken broth. Blend until very smooth (work in batches if needed).
6. Return sauce to the pan over medium-low heat. Add chocolate and stir until melted and thickened, about 10–15 minutes. Add more broth as needed to thin. Taste and adjust salt.
7. Add shredded chicken to the mole and stir to coat. Simmer for 5 more minutes to marry the flavors.

Notes

No Mexican chocolate? Sub with 1 oz dark chocolate + ½ tsp sugar + a pinch of cinnamon

Make it spicier: Add 1 chipotle chile in adobo to the blender

Make it smoother: Strain the sauce through a sieve after blending

Time-saving tip: Use pre-cooked rotisserie chicken and canned broth

Nutrition Facts

Calories

427

Sugar

13 g

Protein

32 g

Fat

20 g

Carbs

35 g

Sat. Fat

2 g

Cholesterol

75 mg

Fiber

12 g

Net carbs

23 g

Sodium

1246 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.