Classic Mexican Mole Poblano with Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, complex mole sauce made with chocolate, chili, and spices, simmered with chicken for a deep, authentic flavor. This mexican ready in about 75 minutes pairs bone-in Chicken thighs, chopped Dark chocolate, stemmed and seeded Ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 30 min Cook: 45 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, heat 3 tbsp olive oil. Add 4 stemmed ancho chilies and cook for 2 minutes until slightly charred. Remove and set aside.
  2. Step 2: In the same skillet, sauté 3 minced garlic cloves for 1 minute. Add 2 diced tomatoes, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp cinnamon. Cook for 5 minutes until softened.
  3. Step 3: Add 100g chopped dark chocolate and 500g bone-in chicken thighs. Cook for 3 minutes, then pour in 400ml water and 1 tbsp lime juice. Simmer for 30 minutes until chicken is tender.
  4. Step 4: Stir in the cooked chilies and 2 tbsp chopped cilantro. Cook for 5 minutes until the sauce thickens and coats the back of a spoon. Serve with warm tortillas.

Frequently asked questions

How long does Classic Mexican Mole Poblano with Chicken take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Classic Mexican Mole Poblano with Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Classic Mexican Mole Poblano with Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Classic Mexican Mole Poblano with Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Classic Mexican Mole Poblano with Chicken?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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