Name: Chicken Mole Poblano
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 300 g Boneless Chicken, cut into large pieces; 2 Dried Ancho Chiles, stemmed and deseeded; 2 Dried Guajillo Chiles, stemmed and deseeded; 1 Chipotle Chiles, for smoky heat; 20 g Mexican Chocolate, finely chopped; 2 tbsp Peanuts, roasted; 2 tbsp Almonds, roasted; 1 tbsp Sesame Seeds, lightly toasted; 1 tbsp Pumpkin Seeds, lightly toasted; 1 tbsp Raisins, for mild sweetness; 2 Tomato, roughly chopped; ½ cup Onion, roughly chopped; 3 clove Garlic, peeled; 1 inch Cinnamon Sticks, small piece; 2 Cloves, whole; ½ tsp Cumin Seeds, lightly toasted; 1½ cup Chicken Stock, warm; 2 tbsp Cooking Oil, divided; to taste Salt, for seasoning

1 hr 25 mintotal

Prep 25 min · Cook 1 hr

Serves: 2
Difficulty: Hard
Spice: Medium

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Method

Soak the dried ancho and guajillo chiles in hot water until softened, then drain them.
Heat part of the measured cooking oil in a pan and brown the chicken pieces on all sides without cooking them fully.
In the same pan, toast the onion, garlic, tomato, softened chiles, chipotle chile, nuts, seeds, raisins, cinnamon, cloves, and cumin until aromatic.
Blend the toasted mixture with some warm chicken stock until very smooth.
Heat the remaining measured cooking oil, add the blended mole base, and cook until it darkens slightly and the oil begins to separate.
Add the browned chicken, remaining chicken stock, salt, and Mexican chocolate, then simmer gently until the chicken is fully cooked and tender.
Adjust the seasoning and simmer until the sauce coats the chicken in a thick, glossy layer.

How to tell it's done

The mole should be thick, smooth, dark, and glossy, with tender chicken pieces that are fully cooked.

Getting it right

Tip

Blend the mole base thoroughly and simmer it patiently; a smooth, cooked-down sauce is more important than adding extra spice.

What to serve it with

Serve with warm rice, corn tortillas, or a simple cabbage salad.

Common mistakes

The mole is bitter.: Toast the chillies until they smell warm and pliable, and go no further. Ancho and guajillo scorch in seconds on a hot pan, and burnt chilli in a sauce this complex cannot be covered by chocolate or sugar.
The sauce is gritty.: Blend it far longer than feels necessary and pass it through a sieve. Nuts, seeds, and chilli skins do not break down in a short blitz, and a proper mole should be velvet-smooth.

Substitutions

Use Boneless Chicken Breast for a leaner version, but simmer gently so it does not become dry.
Use Dark Chocolate only if Mexican Chocolate is unavailable; choose a low-sugar option and adjust carefully.
Use Red Chilli Powder only if the dried chiles are unavailable; this changes the character of the mole.
This recipe contains peanut, tree nut, and sesame allergens; packaged chocolate and chiles should also be label-checked.

Storing and reheating

Keeps four days in the fridge and genuinely improves for two or three. The mole base freezes for six months and is worth making in quantity. Reheat gently with a little stock — it thickens hard as it cools.

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Ingredients