Genuine Poblano Mole with Chicken
An authentic mole from Puebla, Mexico, featuring 10 traditional ingredients simmered into a rich, complex sauce for tender chicken. This mexican-inspired mexican ready in about 105 minutes pairs dried ancho chiles, chicken thighs, sesame seeds 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
- 6 dried ancho chiles
- 1 lb chicken thighs
- 1 tbsp sesame seeds
- 1/4 cup almonds
- 4 tomatillos
- 1 oz bitter chocolate
- 1 cinnamon stick
- 2 cloves garlic
- 2 cups chicken broth
Instructions
- Step 1: Remove stems and seeds from 6 dried ancho chiles, then soak in hot water for 20 minutes. Drain, reserving 1/4 cup soaking liquid.
- Step 2: Pat 1 lb chicken thighs dry, season with salt, and sear in a skillet over medium-high heat for 5 minutes per side until golden brown; set aside.
- Step 3: In a blender, combine 6 soaked ancho chiles, 2 cloves garlic, 1/4 cup almonds, 1 tbsp sesame seeds, 4 tomatillos (cored), 1 oz bitter chocolate, and 1 cinnamon stick. Blend with 1/4 cup reserved chile liquid until smooth.
- Step 4: Heat 2 cups chicken broth in a saucepan over medium heat. Add blended sauce and simmer for 30 minutes, stirring occasionally until thickened and deep red.
- Step 5: Return chicken to sauce, cover, and simmer gently for 20 minutes until chicken is tender. Discard cinnamon stick before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Genuine Poblano Mole with Chicken take to make?
Total time is about 105 minutes (40 min prep + 65 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 Genuine Poblano Mole 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 dried ancho chiles from drying out.
Can I substitute ingredients in Genuine Poblano Mole 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 Genuine Poblano Mole 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 Genuine Poblano Mole 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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
