Mole Poblano: Handcrafted Ancho-Chili Sauce with Chicken
A complex, rich Mexican mole made from toasted chiles, chocolate, and spices—true to Puebla's culinary heritage. This mexican-inspired chicken ready in about 105 minutes blends dried ancho chiles, dried mulato chiles, sesame seeds into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 490 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 4 dried ancho chiles
- 2 dried mulato chiles
- 15g sesame seeds
- 30g almonds
- 600g chicken thighs
- 30g semisweet chocolate
- 1 tbsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Remove stems/seeds from 4 dried ancho and 2 mulato chiles; toast on dry skillet over medium heat for 1 minute until fragrant.
- Step 2: Blend toasted chiles with 15g toasted sesame seeds, 30g almonds, 30g semisweet chocolate, and 1 tbsp sesame oil in a blender until smooth, adding 2 tbsp water as needed.
- Step 3: Simmer 600g chicken thighs in 1 cup water until tender (30 minutes), then remove chicken and reserve broth.
- Step 4: Heat blended mole in a saucepan over low; add 1 cup reserved chicken broth and simmer uncovered for 15 minutes until thickened and coats the back of a spoon.
- Step 5: Return chicken to sauce; simmer 10 more minutes until flavors meld. Serve over rice with avocado slices.
Frequently asked questions
How long does Mole Poblano: Handcrafted Ancho-Chili Sauce with Chicken take to make?
Total time is about 105 minutes (40 min prep + 65 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mole Poblano: Handcrafted Ancho-Chili Sauce with Chicken?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mole Poblano: Handcrafted Ancho-Chili Sauce 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 Mole Poblano: Handcrafted Ancho-Chili Sauce 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 Mole Poblano: Handcrafted Ancho-Chili Sauce with Chicken?
Mexican chicken 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
