Chicken Mole Poblano Recipe

Season and Brown

Pat chicken halves dry. Season both sides with 1.5 tbs kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Add chicken, skin-side down, and brown 5–7 minutes until deep golden. Flip and brown the other side 3–4 minutes. Transfer browned chicken to a plate.

Braise

Add 500 ml water (or a mix of water and a little stock) to the pan, scraping up browned bits. Return chicken to the pan, skin-side up. Bring to a gentle simmer, cover, and reduce heat to low. Braise 25–30 minutes until chicken is cooked through (internal temp 74°C / 165°F). Remove chicken and keep warm. Reserve braising liquid; skim fat and set aside 100–150 ml to add to mole if needed.

Toast and Soak Chiles

Heat a dry skillet over medium. Toast the dried chiles for 10–20 seconds per side until fragrant but not burned. Remove and transfer to a bowl. Pour 300 ml of hot water over the chiles and let soak 15–20 minutes until softened. Drain, reserve soaking liquid.

Toast Nuts, Seeds, Tortillas & Bread

In the same skillet, add 1 tbs vegetable oil over medium. Toast almonds 2–3 minutes until lightly browned. Remove. Toast pepitas 1–2 minutes until fragrant; remove. Add 1 tbs oil and fry torn corn tortillas and torn bread pieces until crisp and golden, about 1–2 minutes per side. Remove and set aside. Toast 2 tbs sesame seeds in a small dry pan until golden; reserve a tablespoon for garnish and 1 tbs for the sauce.

Roast Vegetables

Lightly char the quartered tomatoes, 1/2 onion and garlic cloves in the skillet (or under a broiler) until softened and blackened in spots, about 6–8 minutes. Remove and let cool slightly.

Blend Mole

In a blender, combine the soaked drained chiles, charred tomatoes, onion, garlic, toasted almonds, pepitas, toasted sesame seeds (reserve 1 tbs for garnish), raisins (drained), fried tortillas and bread, 1 tbs cocoa powder, 25 g chopped chocolate, 1/2 tsp cinnamon, 1/4 tsp thyme, 1/2 tsp cumin, 1/8 tsp ground cloves, and about 250–300 ml of chicken stock. Blend until very smooth, adding reserved chile soaking liquid or more stock to reach a thick but pourable consistency (about 300–400 ml total liquid). Strain the puree through a fine-mesh sieve into a bowl, pressing to extract as much as possible; discard solids.

Simmer Mole

Heat 1 tbs vegetable oil in a clean saucepan over medium heat. Pour in the strained mole puree and cook, stirring frequently, 10 minutes to remove raw flavors. Add remaining stock (about 200 ml), reserved braising liquid (up to 100–150 ml) if desired for depth, and simmer gently, partially covered, 20–30 minutes. Stir in chopped chocolate and 1 tsp salt (adjust to taste); continue simmering until sauce is thick and glossy. If sauce is too thick, thin with small amounts of stock or water. Keep warm.

Return the braised chicken to the mole sauce, spooning sauce over each piece. Simmer gently 8–10 minutes so chicken absorbs flavors and finishes cooking. Alternatively, place chicken on a baking sheet, spoon sauce over and bake at 180°C (350°F) 10 minutes to meld. Transfer chicken to plates and spoon several ladles of mole over each half.

Cook Rice

Rinse 1 cup rice until water runs clear. In a medium saucepan, heat 1 tbs oil over medium. Add rice and toast, stirring, 1–2 minutes. Add 2 cups water and 1/2 tsp salt, bring to a boil. Reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat, let rest 5 minutes, then fluff with a fork. Keep warm.

Warm Beans

Heat 1 cup cooked pinto or black beans in a small saucepan over low heat with 1/4 tsp salt and a splash (1–2 tbs) water or reserved stock. Mash slightly if desired for texture. Keep warm.

Place a portion of rice and a scoop of beans on each plate. Arrange a braised chicken half topped with mole alongside. Sprinkle toasted sesame seeds and chopped cilantro over the mole. Serve with lime wedges and optional sliced or pickled red onion.