Rich and Velvety Mole Poblano Chicken
Experience the deep, complex flavors of traditional Mexican cuisine with this Rich and Velvety Mole Poblano Chicken recipe. This savory and aromatic dish combines a medley of nuts, seeds, and spices with the fruitiness of chocolate and the smokiness of chiles, creating a luxurious mole sauce. Perfectly paired with tender chicken—either roasted, grilled, or poached—it makes for an unforgettable meal to share with family and friends. Elevate your dining experience with this heirloom recipe that celebrates the rich culinary heritage of Mexico.
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
dried ancho chiles
8 (stemmed and seeded)
poblano chiles
2 (roasted, seeded, and peeled)
chicken broth
1/3 cup (for blending with chiles)
salt
to taste
canola oil or lard
1/4 cup (plus more for frying)
whole almond
1/4 cup
hazelnuts
1/4 cup
pecans
1/4 cup
sesame seeds
1/4 cup
raisins
1/4 cup
anise seed
1/2 teaspoon
cumin seed
1/2 teaspoon
black peppercorns
1/2 teaspoon
whole cloves
3
cinnamon stick
1
garlic cloves
6 (peeled)
onion
1 (sliced)
plantain
1 (cut into chunks)
corn tortillas
2 (toasted and torn apart)
chicken broth
about 3 2/3 cups
Mexican chocolate
1/4 cup (roughly chopped (such as Ibarra))
sugar
1 tablespoon
salt & freshly ground black pepper
to taste
chicken
for serving (roasted, grilled or poached)
Instructions
1
Begin by preparing the chiles: In a hot skillet, toast the dried ancho chiles for 10-15 seconds on each side, using a spatula to press them flat. Once toasted, soak the chiles in hot water for about 30 minutes, or until they are soft. Drain, then place in a blender with roasted, peeled poblano chiles and about 1/3 cup of chicken broth. Blend until smooth and set aside.
2
Next, to make the mole, heat 1/4 cup of canola oil or lard in a large skillet over medium heat. Add the almonds, hazelnuts, pecans, and sesame seeds. Toast for about 3 minutes, stirring frequently, until they are lightly golden. Use a slotted spoon to transfer the toasted nuts and seeds to a food processor or blender.
3
Add the raisins to the same skillet and stir for about 1 minute until they puff. Transfer these to the food processor with the nuts. Next, add the anise seeds, cumin seeds, black peppercorns, whole cloves, and cinnamon stick to the skillet. Toast for about 1 minute until fragrant, then add them to the food processor.
4
In the same skillet, add the garlic and sliced onion. Cook until the onions are browned and the garlic is fragrant, around 10 minutes. Remove and add to the food processor with the nuts and spices.
5
Fry the chunks of plantain in the same skillet until golden, then add them to the food processor along with the torn corn tortillas. Pour in about 1 cup of chicken broth and blend everything to achieve a smooth paste.
6
In a large skillet, heat additional oil over medium heat. Pour in the blended mole mixture, followed by the reserved ancho chile paste, chopped Mexican chocolate, sugar, and the remaining 2 2/3 cups of chicken broth. Season to taste with salt and freshly ground black pepper. Let it simmer on low heat for about 1 hour, stirring occasionally to prevent sticking.
7
Serve this rich mole sauce generously over pieces of roasted, grilled, or poached chicken, and enjoy the vibrant flavors of this classic Mexican dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rich and Velvety Mole Poblano Chicken?
It is a traditional Mexican dish featuring a complex, savory sauce made from nuts, seeds, spices, chocolate, and chiles, served over tender chicken.
How do I prepare the dried ancho chiles for the mole?
Toast them in a hot skillet for 10-15 seconds per side, then soak in hot water for 30 minutes until soft before blending.
How are the poblano chiles prepared in this recipe?
The poblano chiles should be roasted, seeded, and peeled before being blended with the ancho chile paste.
What types of nuts are used in this mole recipe?
This recipe uses a blend of whole almonds, hazelnuts, and pecans to create a rich texture and flavor.
Can I use lard instead of canola oil?
Yes, the recipe allows for either 1/4 cup of canola oil or lard depending on your preference.
Why are sesame seeds included in the recipe?
Sesame seeds are toasted and blended into the sauce to provide a nutty depth and help thicken the mole.
What is the purpose of adding raisins to a savory mole?
Raisins provide a subtle fruitiness and sweetness that balances the heat of the chiles and the bitterness of the chocolate.
Which spices are toasted for the mole mixture?
Anise seeds, cumin seeds, black peppercorns, whole cloves, and a cinnamon stick are all toasted until fragrant.
How long should I cook the garlic and onions?
Cook them for about 10 minutes until the onions are browned and the garlic is fragrant.
Why is plantain used in the mole sauce?
Fried plantain chunks act as a natural thickener and add a unique creamy sweetness to the velvety sauce.
How are the corn tortillas used in this recipe?
Two corn tortillas are toasted, torn apart, and blended into the nut and spice mixture to help thicken the sauce.
What kind of chocolate is best for Mole Poblano?
The recipe recommends Mexican chocolate, such as Ibarra, which is roughly chopped before being added to the simmer.
How long does the mole sauce need to simmer?
The sauce should simmer on low heat for approximately one hour, stirring occasionally to prevent sticking.
How should the chicken be cooked before serving with mole?
The chicken can be roasted, grilled, or poached, depending on your personal preference.
How much chicken broth is required in total?
You will need approximately 4 cups total: 1/3 cup for the chile paste, 1 cup for the nut paste, and 2 2/3 cups for the final simmer.
Is this mole sauce spicy?
It has a complex heat from the ancho and poblano chiles, but it is balanced by the chocolate, sugar, and nuts for a savory-sweet profile.
Can I make this sauce ahead of time?
Yes, mole sauce often improves in flavor if made a day in advance and reheated gently before serving.
What is the secret to a 'velvety' mole texture?
The secret is thorough blending of the toasted nuts, seeds, and tortillas, followed by a long, slow simmer.
What should I do if the sauce is too thick?
You can add a little extra chicken broth to reach your desired consistency during the final simmering process.
Are the chiles used with their seeds?
No, both the ancho and poblano chiles should be stemmed and seeded before being used in the sauce.
What are the key tags for this recipe?
Key tags include mole poblano, Mexican cuisine, chicken, sauce, spicy, heirloom recipe, and comfort food.
How many ingredients are in this Mole Poblano recipe?
This recipe includes 24 different ingredients to create its deep and complex flavor profile.
Can I use ground cinnamon instead of a cinnamon stick?
While a stick is preferred for toasting, you can substitute it with about 1/2 teaspoon of ground cinnamon added during blending.
What is the preparation for the garlic?
The six garlic cloves should be peeled before being cooked with the onions until fragrant.
Do I need to peel the almonds?
The recipe uses whole almonds; they will be toasted and blended, so peeling is optional but not required.
How do I toast the tortillas?
You can toast them in the same skillet used for the nuts or over an open flame until they are dry and slightly charred.
What equipment is needed for this recipe?
You will need a large skillet for toasting and simmering, and a blender or food processor for creating the pastes.
Is sugar necessary in this mole?
One tablespoon of sugar is used to help balance the earthy and bitter notes of the chiles and chocolate.
How should I serve the dish?
Serve the chicken pieces on a plate and pour a generous amount of the rich mole sauce over them.
What defines this as an 'heirloom' recipe?
It uses traditional techniques and a wide variety of authentic Mexican ingredients that celebrate rich culinary heritage.