Cook and Scale
Chicken Mole Poblano
4 servings · 70 min total
Tender chicken thighs simmered in a rich, deeply spiced chile sauce rounded out with melted Mexican chocolate — a true classic of Mexican cuisine.
Ingredients
- 4 chicken thigh, bone-in
- 2 dried ancho chile, stemmed and seeded
- 2 dried guajillo chile, stemmed and seeded
- 1 dried arbol chile, stemmed and seeded
- 1 onion, quartered
- 3 garlic
- 2 canned tomatoes
- 30 g mexican chocolate, chopped
- 2 tbsp peanuts
- 1 tbsp sesame seeds
- 1 tsp ground cinnamon
- 5 dl chicken stock
- 2 tbsp vegetable oil
- salt to taste
Contains: Tree nuts, Peanut, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Toast and soak the chiles — Toast the ancho, guajillo, and arbol chiles in a dry pot over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes until softened.
- 2.
Sauté the onion and garlic — In the same pot, heat the vegetable oil and sauté the onion and garlic over medium heat for 5 minutes until softened and lightly browned.
- 3.
Blend the mole sauce — Drain the chiles and blend them with the onion, garlic, canned tomatoes, peanuts, sesame seeds, ground cinnamon, and enough chicken stock to make a smooth thick sauce.
- 4.
Strain and simmer the sauce — Strain the sauce back into the pot, season with salt, and simmer over low heat for 10 minutes, stirring occasionally.
- 5.
Simmer the chicken in mole — Add the chicken thighs to the sauce, cover, and simmer for 25 minutes until the chicken is cooked through and tender.
- 6.
Stir in the chocolate — Stir in the chopped Mexican chocolate until melted and fully incorporated into the sauce, then simmer for 5 more minutes and serve hot.