Zocalo Classic Mole Poblano with Chicken

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

A rich, complex mole sauce inspired by the historic Zocalo district, made with chocolate, chiles, and spices, served with tender chicken. This mexican-inspired chicken ready in about 95 minutes pairs chicken thighs, ancho chiles, mulato chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

★ 4.0 (15 ratings) Prep: 45 min Cook: 50 min Serves 4 Mexican cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened. Stir in 6 stemmed and seeded ancho chiles and 3 stemmed and seeded mulato chiles, cooking for 2 minutes until fragrant.
  2. Step 2: Add 4 roasted and peeled tomatoes, 1/4 cup grated unsweetened chocolate, 1/4 cup cacao nibs, 1 cinnamon stick, and 2 cloves. Cook for 10 minutes, stirring occasionally, until the sauce thickens. Season with 1.5 tsp salt.
  3. Step 3: Meanwhile, season 1.5 lbs chicken thighs with 1.5 tsp salt. In a large skillet, sear the chicken skin-side down over medium-high heat for 4-5 minutes until golden brown. Transfer to the mole sauce and simmer for 30-40 minutes until the chicken is tender and the sauce is deeply flavored. Serve immediately, garnished with fresh epazote if desired.

Frequently asked questions

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

Total time is about 95 minutes (45 min prep + 50 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 Zocalo Classic 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 Zocalo Classic 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 Zocalo Classic 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 Zocalo Classic 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.

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