Description
Heavenly Chicken Mole Poblano is a rich and flavorful Mexican comfort dish featuring tender chicken pieces baked in a complex, homemade mole sauce made from dried ancho chiles, chipotle peppers, Mexican chocolate, spices, and nuts. This satisfying recipe balances smoky, sweet, and savory notes, perfect for a hearty family meal served alongside rice or corn tortillas.
Ingredients
Scale
Chiles and Peppers
- 4 pieces Dried Ancho Chiles (Substitute with dried Guajillo chiles if needed)
- 2 pieces Chipotle Peppers in Adobo Sauce (Use fresh jalapeños for a milder option)
Vegetables and Aromatics
- 1 medium Yellow Onion
- 4 cloves Garlic Cloves (Can substitute with garlic powder)
Oils and Fats
- 2 tablespoons Vegetable Oil (Can be replaced with olive oil)
Chocolate and Spices
- 2 oz Bittersweet or Mexican Chocolate (Dark chocolate or cocoa powder can be used)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
Other Sauce Ingredients
- 28 oz Crushed Tomatoes (Fresh pureed tomatoes work as a replacement)
- 1/2 cup Raisins (Substitute with chopped dried figs)
- 2 tablespoons Almond or Peanut Butter (Sunflower seed butter can be used for nut-free)
- 1/4 cup Pumpkin Seeds (Pepitas) (Can swap with sunflower seeds)
- 2 tablespoons Sesame Seeds (Used for garnish)
Liquids
- 2 cups Low Sodium Chicken Broth (Vegetable broth for vegetarian option)
Seasoning
- Salt and Pepper to taste
Main Protein
- 4 pieces Bone-in Chicken Pieces (skin removed) (Substitute with roasted cauliflower or tofu for vegetarian)
Instructions
- Prepare the Oven: Preheat your oven to 400°F to ensure it reaches the perfect temperature for baking the chicken in mole sauce.
- Toast the Chiles: Dry roast the dried ancho chiles in a hot Dutch oven over medium heat for 2-4 minutes until they become fragrant, enhancing their smoky flavor; then set them aside.
- Sauté the Onions: In the same Dutch oven, add vegetable oil and a pinch of salt, then sauté the chopped yellow onion for 5-7 minutes until softened and translucent, creating a flavorful base.
- Add Chocolate and Spices: Stir in the bittersweet Mexican chocolate, ground cinnamon, ground cloves, and the toasted chiles, cooking the mixture until the chocolate begins to bubble, about 2 minutes, to meld flavors.
- Incorporate Garlic: Add minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn the garlic.
- Mix in Remaining Ingredients: Stir in crushed tomatoes, raisins, almond or peanut butter, pumpkin seeds, and sesame seeds; cook together for 1-2 minutes to combine the sauce elements.
- Simmer the Sauce: Pour in low sodium chicken broth, reduce the heat to low, and let the sauce simmer gently for about 10 minutes until it thickens slightly.
- Blend the Sauce: Carefully transfer the sauce to a blender (in batches if necessary) and blend until smooth and creamy for a silky mole consistency.
- Prepare the Chicken: Pat the chicken pieces dry and season them with salt and pepper. Coat each piece thoroughly with the prepared mole sauce and place them in a baking dish.
- Bake the Chicken: Bake the mole-coated chicken in the preheated oven for 45-50 minutes, or until the chicken is fully cooked and tender. Remove from oven and let rest for 10 minutes to retain juices.
- Garnish and Serve: Sprinkle toasted sesame seeds and fresh chopped cilantro over the chicken before serving. Enjoy your Chicken Mole Poblano with warm rice or corn tortillas for a traditional touch.
Notes
- Substitute dried Guajillo chiles if ancho chiles are unavailable, adjusting picante level to preference.
- Fresh jalapeños provide a milder heat compared to chipotle peppers in adobo.
- Mexican chocolate is preferred for authenticity, but bittersweet dark chocolate or cocoa powder can suffice.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- To make this dish vegetarian, replace chicken with roasted cauliflower or tofu and use vegetable broth.
- Blending the sauce creates a smooth texture; ensure it cools slightly before blending to prevent splatters.
- The mole sauce can be prepared ahead and refrigerated for up to 3 days, enhancing flavor development.
- Garnish with extra sesame seeds and fresh cilantro for added texture and aroma.
