Authentic Chicken Mole Poblano Recipe (Rich Mexican Chocolate Chili Sauce)
Chicken Mole Poblano is a classic Mexican dish featuring tender chicken simmered in a rich, velvety sauce made with dried chilies, chocolate, nuts, seeds, spices, and tomatoes. Originating from Puebla, Mexico, this iconic recipe balances smoky, sweet, savoury, and mildly spicy flavours for an unforgettable meal. Perfect for family dinners, holidays, or entertaining guests, Chicken Mole Poblano is traditionally served with rice, warm tortillas, and sesame seeds. This homemade mole sauce is deeply flavourful and worth every step, delivering restaurant-quality results in your own kitchen while celebrating one of Mexico’s most beloved culinary traditions.
Prep Time
30 minutes
Cook Time
1 hour 45 minutes
Serving Number
6 servings
Authentic Chicken Mole Poblano Recipe
Chicken Mole Poblano is a classic Mexican dish featuring tender chickensimmered in a rich, velvety sauce made with dried chilies, chocolate, nuts,seeds, spices, and tomatoes.
Ingredients
Method
- Season chicken with salt and pepper. Heat olive oil in a large Dutch oven or skillet over medium-high heat. Brown chicken on both sides for 3–4 minutes per side, then remove and set aside.
- Toast ancho, pasilla, and mulato chilies in a dry skillet for 30 seconds until fragrant. Transfer to hot water and soak for 15 minutes until softened.
- In the same skillet, toast tortilla pieces, bread, almonds, peanuts, raisins, sesame seeds, cinnamon stick, cloves, cumin, and oregano until lightly browned and aromatic. Remove from heat.
- Sauté onion, garlic, and tomatoes until softened, about 5 minutes.
- Add softened chilies, toasted ingredients, sautéed vegetables, and 2 cups chicken broth into a blender. Blend until completely smooth.
- Pour sauce through a fine mesh strainer back into the pot for a silky texture. Stir in chocolate, brown sugar, and remaining broth. Simmer for 10 minutes.
- Return chicken to the sauce, cover, and simmer on low heat for 45–50 minutes until chicken is fully cooked and tender.
- Taste and adjust seasoning with salt or sugar if needed.
- Serve chicken over rice, spoon extra mole sauce on top, and garnish with sesame seeds. Serve with warm tortillas.
Notes
Chef’s Tips
- For deeper flavour, make the mole sauce a day ahead; it tastes even better after resting overnight.
- Use Mexican chocolate for authentic flavour, but dark chocolate with a pinch of cinnamon works too.
- If the sauce is too thick, add extra chicken broth gradually until desired consistency is reached.
- Mole freezes well for up to 3 months, making it ideal for meal prep.
- Pair with Mexican rice, refried beans, or roasted vegetables for a full meal.
