Mole Poblano Recipe

Prep and season

Pat chicken breasts dry. Rub with 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Let rest 10 minutes while making mole and rice.

Grill

Preheat grill or grill pan to medium-high. Grill chicken 6–7 minutes per side (internal temp 74°C / 165°F) until cooked through and nicely charred. Set aside to rest 5 minutes before slicing.

Rinse rice until water runs clear. In a small saucepan, heat 1 tbs butter or oil over medium heat; add rice and toast 1–2 minutes. Add 2.25 cups water and 0.5 tsp salt; bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes; fluff with fork.

Prepare chiles: cut stems and shake out seeds. Tear into pieces. Heat 1 tbs vegetable oil in a skillet over medium and lightly toast chiles 30–45 seconds per side (do not burn) to deepen flavor. Transfer to a bowl and cover with 1.25 cups hot water; soak 20 minutes until softened. Reserve soaking liquid.

In the same skillet, add remaining 1 tbs oil. Thinly slice onion and cook until golden, 6–8 minutes. Add 4 smashed garlic cloves and cook 1–2 minutes. Halve the tomato and char cut side down in the skillet until softened and blackened in spots, about 4 minutes. Remove and set aside.

Toast the 2 slices of bread in the skillet until browned on both sides; remove.

In the same dry skillet over medium heat, toast 1 oz blanched almonds and 1 oz walnuts until fragrant and lightly browned, 3–4 minutes; remove. Toast 2 tbs sesame seeds until fragrant, about 1 minute; reserve 1 tsp for garnish.

Chop or break 1 oz dark chocolate into pieces and set aside.

In a small dry pan, toast the cinnamon stick, 4 whole cloves, 1 tsp cumin seeds, 1 tsp black peppercorns and 0.5 tsp anise seeds for 1–2 minutes until aromatic. Remove and let cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle. Keep bay leaf and 0.5 tsp dried thyme/oregano aside for simmering.

Combine softened chiles (drained, reserving some soaking liquid), toasted nuts, toasted sesame seeds (reserve 1 tsp), toasted spices, charred tomato, cooked onion and garlic, browned bread, chopped chocolate and 1 tsp peanut butter (if using) in a blender or food processor. Add 1 cup of the reserved chile soaking liquid and 1 cup chicken broth to help purée. Blend on high until very smooth — start in pulses to avoid splattering. Add additional soaking liquid or broth as needed to reach a thick sauce consistency (about 1.5–2 cups total liquid).

Strain the puréed mixture through a fine mesh sieve into a bowl or pot, pressing with the back of a spoon to extract as much sauce as possible. Discard solids.

Heat 1 tbs vegetable oil in a saucepan over medium-low heat. Add strained mole and the ground toasted spice mix and bay leaf. Stir and simmer gently for 10–15 minutes, adding up to 0.5–1 cup additional chicken broth to adjust texture. Season with 1 tsp salt and 1 tsp brown sugar if desired; add 1 tsp fresh lime juice to brighten. Taste and adjust salt/sweetness or thickness. If sauce is too bitter, a bit more sugar or extra chocolate can mellow it.

Slice grilled chicken breasts. Spoon a generous ladle of mole onto plates or a serving dish and place sliced chicken on top. Garnish with reserved toasted sesame seeds and chopped cilantro if using. Serve with white rice on the side and extra mole on the table.