Mole Poblano De Pollo Recipe

Inspired by El Mariachi Restaurant

Time1h 30m

Serves4

Savor the rich and complex flavors of Mole Poblano De Pollo, featuring tender chicken simmered in a traditional chocolate-infused sauce made with a blend of spices and chiles.

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Ingredients

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Mole Poblano Ingredients

4 pieces Chicken thighs

4 pieces Dried ancho chiles

2 pieces Dried guajillo chiles

2 cups Tomatoes

1 medium Onion

4 pieces Garlic cloves

1 cup Almonds

1 tbs Sesame seeds

1 piece Cinnamon stick

1 tsp Black peppercorns

1 tsp Cumin seeds

2 pieces Cloves

2 cups Chicken broth

2 tbs olive oil

1 tbs sugar

to taste Celtic sea salt

Method

Cooking Instructions

Prepare the Chicken

In a large pot, heat olive oil over medium heat. Season chicken thighs with salt and brown them on all sides for about 8-10 minutes. Remove and set aside.

Prepare the Mole Sauce

In the same pot, add chopped onion and minced garlic. Sauté until softened. Add tomatoes and cook for another 5 minutes.

Toast the Spices and Chiles

In a dry skillet, toast the almonds, sesame seeds, cinnamon stick, black peppercorns, cumin seeds, and cloves until fragrant. Remove from heat. In the same skillet, toast the dried chiles briefly until they darken slightly.

Blend the Mole Sauce

In a blender, combine the sautéed vegetables, toasted nuts, seeds, spices, and chiles. Add chicken broth gradually until smooth. You may need to adjust the consistency with more broth.

Cook the Mole

Pour the blended mole sauce back into the pot and add the chicken. Simmer over low heat for 30-40 minutes until the chicken is cooked through and the sauce thickens. Add sugar and salt to taste.

Serve

Serve the chicken on a plate with mole sauce drizzled over the top. Enjoy with rice or tortillas.