Why you’ll love this recipe
Tender chicken cloaked in a complex poblano mole of dried chiles, spices, nuts, and bittersweet chocolate.
What you’ll need
Everything is listed below so you can gather your ingredients before cooking.
Chicken Mole Poblano
Tender chicken cloaked in a complex poblano mole of dried chiles, spices, nuts, and bittersweet chocolate.
Habibi Recipes
Chicken Mole Poblano
Prep Time45 Minutes
Cook Time75 Minutes
Serves8 Servings
Ingredients
- 8 bone-in chicken thighs
- 3 dried ancho chiles, seeded
- 3 dried mulato or pasilla chiles, seeded
- 1 corn tortilla, torn
- ¼ cup almonds
- 2 tbsp sesame seeds
- 2 tomatoes
- ½ onion and 3 garlic cloves
- 1 tsp each cinnamon and cumin
- 1 oz Mexican chocolate
- 4 cups chicken broth
Instructions
- Season the chicken and simmer it gently in the broth until cooked through; reserve chicken and broth.
- Toast the chiles, tortilla, almonds, sesame, and spices separately until fragrant, taking care not to burn them.
- Soak the chiles, then blend all the toasted ingredients with tomatoes, onion, garlic, and enough broth to make a smooth sauce.
- Strain the sauce into a wide pot and fry it in a little oil, stirring, until darkened and aromatic.
- Add chocolate and enough reserved broth for a velvety consistency; simmer for 30 minutes.
- Return the chicken to the mole, warm through, and garnish with sesame seeds.