Best-Ever Mole Poblano with Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply aromatic mole sauce with roasted chiles, chocolate, and spices, enveloping tender chicken for the ultimate comfort dish. This is the best mole recipe you'll ever make. This Mexican recipe, ready in about 60 minutes, pairs dried ancho chiles, dried mulato chiles, unsalted peanuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 dried ancho chiles
• 2 dried mulato chiles
• 1/4 cup unsalted peanuts
• 1/4 cup toasted sesame seeds
• 1/4 cup chopped almonds
• 1/4 cup pumpkin seeds
• 1/2 cup, chopped dark chocolate
• 1 medium, chopped yellow onion
• 3 garlic cloves
• 2 cups chicken broth
• 2 (about 1 lb), cut into 1-inch cubes boneless chicken breasts
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. Step 1: Bring a small pot of water to a boil. Place 2 dried ancho chiles and 2 dried mulato chiles in a bowl, cover with boiling water, and let soak for 20 minutes to rehydrate.
2. Step 2: Heat a dry skillet over medium heat. Add 1/4 cup unsalted peanuts, 1/4 cup toasted sesame seeds, 1/4 cup chopped almonds, and 1/4 cup pumpkin seeds. Toast for 3-4 minutes, stirring constantly, until golden and fragrant, then transfer to a blender.
3. Step 3: Add the rehydrated chiles (with their soaking water), 1/2 cup dark chocolate (chopped), 1 medium yellow onion (chopped), 3 garlic cloves, and 1/2 cup chicken broth to the blender. Blend until smooth, scraping down the sides as needed.
4. Step 4: Transfer the blended mixture to a saucepan and add 1 cup chicken broth, 1 teaspoon dried oregano, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Step 5: Season 2 boneless chicken breasts (cut into 1-inch cubes) with a pinch of salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden and cooked through. Remove from the skillet.
6. Step 6: Add the cooked chicken to the simmering mole sauce and let it simmer for 10 minutes. Taste and adjust seasoning with salt if needed.