Mole Poblano Recipe

Prep and season chicken

Pat chicken thighs dry with paper towels. In a small bowl combine 1.5 tsp salt, 1 tsp black pepper and 1/2 tsp ground cumin. Rub the spice mixture evenly over both sides of the chicken thighs.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates or pan with 1 tbsp olive oil. Grill chicken skin-side down 6–8 minutes until well charred and release easily, then flip and grill another 6–10 minutes until internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil to rest 8 minutes.

Cook chorizo

While chicken rests, heat a 10-inch skillet over medium heat and add remaining 1 tbsp olive oil. Crumble the 12 oz raw chorizo into the pan and cook, stirring, 6–8 minutes until fully cooked and slightly crisp. Use a slotted spoon to transfer cooked chorizo to a paper towel-lined plate, leaving about 1–2 tbsp of rendered fat in the pan for flavor (discard excess). Stir one-quarter of the shredded cheese into the hot chorizo to bind slightly (optional). Keep warm.

Assemble chicken with toppings

Place each grilled chicken thigh on a serving plate. Spoon a generous layer of chorizo over each thigh (about 2 oz each). Reserve remaining chorizo for garnish.

Make roux

In a medium saucepan over medium heat melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk constantly 1–2 minutes until mixture is lightly golden and smells slightly nutty (this cooks out the raw flour taste).

Add liquids and seasonings

Slowly whisk in 1.5 cups whole milk and 1/2 cup chicken broth a little at a time to avoid lumps. Bring to a gentle simmer, whisking, until sauce thickens slightly (2–3 minutes).

Season to mole-style

Stir in 1 tsp minced chipotle, 1 tsp unsweetened cocoa powder, 1/4 tsp ground cinnamon, 1/4 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Simmer 1–2 minutes to blend flavors. Taste and adjust salt or chipotle level to preference.

Finish with cheese

Lower heat to very low. Gradually stir in the remaining shredded cheese (about 1 3/4 cups) one handful at a time, allowing each addition to melt and the sauce to become smooth and glossy. If sauce becomes too thick, stir in up to 2–4 tbsp additional milk or warm broth to reach a pourable consistency. Keep warm but do not boil or the cheese may seize.

Smother chicken

Ladle the warm mole-style cheese dip over the chorizo-topped chicken thighs so they are well smothered. Sprinkle reserved chorizo and an extra sprinkle of shredded cheese on top if desired. Return to a warm oven (200°F / 95°C) for up to 5 minutes to meld.

Cook rice

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small saucepan combine the rinsed rice, 2 cups water, 1/2 tsp salt and 1 tbsp vegetable oil. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat refried beans

In a small saucepan over medium heat combine 1.5 cups canned refried beans and 1 tbsp butter. Stir frequently until warmed through, 4–6 minutes. If too thick, add 1–2 tbsp water or chicken broth to reach desired texture. Taste and adjust salt.

Warm tortillas

Heat a dry skillet over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable and lightly charred spots appear, or wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Plate and garnish

On each plate place a bed of rice and a scoop of refried beans. Set a smothered chicken thigh next to the sides. Add three warmed flour tortillas to the plate. Garnish chicken with chopped cilantro and serve with lime wedges on the side for squeezing.