Simpler Mole Poblano with Chicken
A vibrant, authentic Mexican mole made with traditional ingredients like ancho chiles and chocolate, simmered to perfection with tender chicken for a true taste of Puebla. This mexican-inspired chicken ready in about 95 minutes pairs chicken thighs, dried ancho chiles, sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 400g chicken thighs
- 2 dried ancho chiles
- 1 tbsp sesame seeds
- 30g almonds
- 200g tomatoes
- 100g onion
- 2 cloves garlic
- 20g baking chocolate
- 300ml chicken broth
- 1 cinnamon stick
- 1 tsp cumin seeds
- 300ml chicken broth
Instructions
- Step 1: Remove stems and seeds from 2 dried ancho chiles; soak in hot water for 15 minutes. Pat 400g chicken thighs dry and season with salt and pepper.
- Step 2: Heat a dry skillet over medium heat; toast 1 tbsp sesame seeds and 30g almonds for 2 minutes until golden, then transfer to a blender.
- Step 3: Add 200g diced tomatoes, 100g diced onion, 2 minced garlic cloves, and soaked ancho chiles to the blender. Blend until smooth, scraping down sides as needed.
- Step 4: Heat 1 tsp cumin seeds in a saucepan over medium-low heat for 1 minute until fragrant; add blended mixture and 20g baking chocolate. Stir in 300ml chicken broth and 1 cinnamon stick.
- Step 5: Simmer uncovered for 45 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon. Add chicken thighs and simmer for 25 minutes until chicken is cooked through and tender.
- Step 6: Remove cinnamon stick; serve mole over rice with additional chicken thighs.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simpler Mole Poblano with Chicken take to make?
Total time is about 95 minutes (25 min prep + 70 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 Simpler 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 chicken thighs from drying out.
Can I substitute ingredients in Simpler 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 Simpler 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 Simpler Mole Poblano 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
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 70-minute recipe. Would bump up the spice level though.
