Everyday Kitchen

Mexican · Dinner

Chicken Mole Poblano

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken Mole Poblano is a Mexican dish. Chocolate should deepen the sauce without making it taste like dessert.

Prep
30 min
Cook
65 min
Total
95 min
Servings
6
Difficulty
Easy
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Mole Poblano.
Representative photograph of Chicken Mole Poblano. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Sauce

Chicken

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Sauce · About 20 min

  1. Soak chilies from 30 g dried ancho chilies, seeded, 30 g dried guajillo chilies, seeded, 500 ml hot water, 300 g tomatoes, 100 g onion, 15 g garlic, 40 g raisins, 40 g almonds, 30 g sesame seeds, ½ tsp cinnamon, 30 g dark chocolate in hot water 20 minutes. Blend with remaining sauce ingredients except chocolate until smooth.

    Check: Look for this result: smooth.

Cook · About 40 min

  1. Brown chicken in oil from 1000 g chicken thighs, 30 ml neutral oil, 500 ml chicken stock, 1 tsp salt 8 minutes. Add blended sauce, stock and salt; simmer covered 40 minutes to 74°C / 165°F.

    Check: The food must be hot through at 74°C / 165°F.

Finish · About 5 min

  1. Stir in chocolate and simmer 5 minutes. This is a simplified home version of the multi-ingredient sauce.

Tips

  • Chocolate should deepen the sauce without making it taste like dessert.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use pumpkin seeds instead of almonds for a different nut-free adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chicken Mole Poblano one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken Mole Poblano?

Chocolate should deepen the sauce without making it taste like dessert.

What can I substitute in Chicken Mole Poblano?

Use pumpkin seeds instead of almonds for a different nut-free adaptation.

Can I prepare Chicken Mole Poblano ahead?

Prepare the measured ingredients for Chicken Mole Poblano one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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