Chicken Mole Poblano
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🇲🇽 Chicken Mole Poblano – A Rich & Authentic Mexican Classic
Looking for a dish that’s rich in flavor and tradition? Meet Chicken Mole Poblano — one of Mexico’s most iconic recipes. This beloved dish features tender chicken simmered in a bold, velvety sauce made from dried chilies, warm spices, a touch of sweetness, and yes… just enough dark chocolate to make your taste buds dance. Mole poblano is a celebration of flavor and history, all in one beautifully complex bite.
Whether you’re planning a cozy dinner or a festive gathering, this recipe is surprisingly easy to make at home — no need to spend hours in the kitchen. With just the right balance of smoky, sweet, and savory, it’s the kind of dish that impresses guests and satisfies cravings. Plus, it’s perfect for meal prep, reheats like a dream, and pairs beautifully with rice and warm tortillas. Let’s bring this timeless Mexican classic to your table! 🇲🇽🍽️
🌶️ What’s in Mole Poblano? (Ingredients Breakdown & Flavor Magic)
Mole Poblano is one of the most complex and beloved sauces in Mexican cuisine — and it all starts with a powerhouse list of ingredients that somehow come together in perfect harmony. 🤯✨
Let’s break down the traditional elements that give Mole Poblano its iconic flavor, depth, and rich color:
🔥 1. Dried Chilies
The foundation of any good mole! Common types include:
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Ancho – sweet, mild, and smoky
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Pasilla – earthy and fruity
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Mulato – deep, almost chocolatey flavor
In your recipe, we simplify with chili powder for ease, but traditionally, toasting and rehydrating dried chilies adds layers of complexity. 🌶️
🧅 2. Aromatics: Onion & Garlic
These sautéed ingredients create the savory base and enhance the bold spices. Cook them until soft and golden to release maximum flavor.
🌰 3. Nuts or Seeds
Mole usually includes:
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Peanuts (used in your recipe)
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Almonds or pumpkin seeds in some variations
They add a creamy, nutty texture and help thicken the sauce naturally. 🥜
🍇 4. Dried Fruit (Raisins)
A touch of natural sweetness helps mellow the heat and brings out the other bold flavors. Raisins, prunes, or even plantains can do the trick — in this recipe, raisins keep it classic and accessible.
🍫 5. Dark Chocolate
The signature ingredient that sets mole apart! 🍫
But don’t worry — it’s not dessert-sweet. Instead, the chocolate adds depth, slight bitterness, and a silky finish. Use at least 70% dark chocolate for the richest flavor.
🍅 6. Tomatoes or Tomato Sauce
These add body and acidity to balance out the sweetness and spice. Crushed tomatoes in this recipe bring that classic tang and help bind the flavors.
🧂 7. Spices & Seasonings
This is where the magic happens! Mole Poblano often includes:
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Cumin – earthy & warming
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Cinnamon – slightly sweet and fragrant
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Cloves, coriander, or allspice (depending on the region)
It’s this fusion of savory, sweet, smoky, and spicy that makes mole taste so incredibly layered.
💧 8. Broth
Using chicken broth helps tie the entire sauce together and ensures it’s pourable, silky, and perfect for simmering chicken.
✨ Why It Works
Each ingredient in Mole Poblano plays a specific role — like instruments in a symphony. On their own, they’re strong and distinct… but when blended and simmered together, they create something bold, comforting, and beautifully balanced.
Even better? This recipe makes it weeknight-friendly without sacrificing that rich, traditional flavor. 🎉
Does Mole Really Taste Like Chocolate?
Does Mole Really Taste Like Chocolate?
Let’s settle this once and for all: Mole Poblano is not a chocolate sauce — at least not the kind you drizzle on ice cream! 😄
One of the most common questions people ask when they hear about Chicken Mole Poblano is:
“Wait… is this like a sweet chocolate chicken dish?”
The short answer? Nope!
The longer answer? It’s way more delicious (and complex) than that. Let’s dive into why. ⬇️
🧠 The Chocolate Confusion
Because dark chocolate is one of the signature ingredients in mole poblano, people naturally assume it’ll taste like a dessert. But here’s the truth:
🔥 Mole poblano is savory, deep, earthy, and layered with spices — not sugary or overly sweet.
The chocolate in mole isn’t meant to dominate the dish. It’s added in small amounts at the end to:
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Balance the spice and acidity
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Add a touch of bitterness and richness
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Create a smooth, glossy texture in the sauce
Think of it like the finishing note in a song — subtle but essential to the whole experience 🎶
🔍 So What Does Mole Poblano Taste Like?
Mole poblano is a flavor bomb in the best way. Here’s what your taste buds can expect:
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Savory from onion, garlic, broth, and spices
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Smoky from the chilies and toasting process
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Nutty and slightly creamy from peanuts
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Fruity-sweet from raisins
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Rich and complex from dark chocolate and warm spices
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Just a little spicy, depending on the chilies used
The result? A sauce that’s well-rounded, deep, and comforting, but not at all like candy or a chocolate bar.
💡 Choosing the Right Chocolate Matters
For the best balance of flavor, it’s important to use high-quality dark chocolate — ideally 70% cacao or higher. Avoid sweetened milk chocolate, which can throw off the flavor and make the sauce too sugary.
And remember: you’re only using about an ounce of chocolate in the entire dish. That small amount is enough to add complexity without overwhelming the other ingredients.
🧡 A Dish Like No Other
If you’ve never had mole poblano before, don’t let the idea of chocolate scare you off! Instead, think of it as the secret ingredient that ties the sauce together and gives it that luxurious, melt-in-your-mouth finish.
This isn’t dessert. It’s Mexican culinary history in a bowl — and once you try it, you’ll understand why it’s so iconic 🇲🇽✨
Try some of our other recipes!
🆚 Mole vs. Mole Poblano: What’s the Difference?
If you’re new to Mexican cuisine, you might be wondering:
“Isn’t mole just one specific sauce?”
Actually… not at all! Mole is more of a category than a single recipe, and Mole Poblano is just one of its most famous variations. Let’s break it down in a fun, flavorful way! 🎉
🌎 What Is Mole?
The word “mole” comes from the Nahuatl word mōlli, which means “sauce” or “mix.”
In traditional Mexican cooking, mole refers to a family of sauces that combine chiles, spices, seeds, herbs, and often nuts or fruit — and sometimes chocolate — into a rich, slow-cooked blend.
🍴There are over 40 types of mole across different regions of Mexico, each with its own flavor, color, and texture.
Some of the most well-known varieties include:
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Mole Negro (Black Mole) – from Oaxaca, smoky, dark, and layered with up to 30 ingredients
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Mole Rojo (Red Mole) – spicy and earthy, often served with pork or chicken
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Mole Verde (Green Mole) – made with tomatillos, pumpkin seeds, and green herbs
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Mole Amarillo (Yellow Mole) – zesty, less sweet, made with yellow chilies
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Mole Coloradito – reddish and nutty, sweetened with plantains
🌟 What Makes Mole Poblano Special?
Mole Poblano is the most iconic and widely known version of mole — and it comes from the city of Puebla, Mexico 🇲🇽
It’s considered a national dish and is often served at celebrations like weddings, birthdays, or holidays such as Cinco de Mayo and Mexican Independence Day.
Here’s what sets Mole Poblano apart:
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✔️ Dark, velvety sauce with a reddish-brown hue
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✔️ Includes dried chiles, tomatoes, nuts, raisins, and a touch of dark chocolate
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✔️ Complex but perfectly balanced: sweet, smoky, savory, and just a little spicy
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✔️ Traditionally served over chicken or turkey with sesame seed garnish
Your current recipe simplifies the prep while preserving the essence of Mole Poblano, making it accessible for home cooks without sacrificing flavor. 🙌
🧑🍳 Quick Comparison Table
| Feature | Mole (General) | Mole Poblano |
|---|---|---|
| Definition | A general term for sauce | A specific type of mole from Puebla |
| Ingredients | Varies by region | Chiles, tomatoes, spices, chocolate |
| Color | Can be red, green, black, yellow | Rich brown/red |
| Protein Pairings | Depends on type | Chicken, turkey |
| Regional Origin | Nationwide in Mexico | Puebla, Mexico |
| Signature Flavor | Varies widely | Sweet-savory with spice & chocolate |
💡 Why It Matters
Understanding the difference helps you appreciate the history and richness of Mexican cuisine. Mole Poblano is just one star in a sky full of unique regional flavors — and it’s one of the easiest ways to introduce your kitchen to this beautiful culinary tradition 🌟
So next time someone asks you “What’s mole?” — you can say,
“It’s not just one sauce — it’s a celebration of Mexican heritage, and Mole Poblano is its most famous dish!” 🎉
🔥 How Spicy Is Mole Poblano? (And How to Adjust It to Your Taste)
Let’s talk spice 🌶️ — because if you’re about to serve up a rich pot of Chicken Mole Poblano, chances are someone’s going to ask:
“Is it really spicy?”
Here’s the truth: Mole Poblano has a little heat, but it’s not meant to set your mouth on fire. In fact, the beauty of this dish lies in its balance — smoky chilies, sweet notes from dried fruit, richness from nuts and chocolate, and just a kiss of heat.
So whether you’re heat-sensitive or a certified chili head, here’s what you need to know. ⬇️
🌶️ Traditional Spice Level
Authentic mole poblano usually includes a combination of dried Mexican chilies like:
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Ancho – mild, slightly sweet and smoky
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Pasilla – medium heat, earthy and raisin-like
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Mulato – mild with notes of chocolate and licorice
When combined, these chilies provide more depth and smokiness than actual heat. On the Scoville scale (used to measure chili heat), these chilies are on the low to medium end, usually ranging from 1,000 to 5,000 SHU — far below fiery habaneros or serranos!
✅ Translation: Most people find mole poblano to be mild to moderately spicy — nothing overpowering.
🛠️ How to Make Mole Poblano Less Spicy
If you’re sensitive to spice or cooking for little ones, you can easily make a mild version of mole poblano without losing flavor:
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Use mild chili powder (like ancho or New Mexico chili powder)
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Skip seeds and membranes when using whole dried chilies — that’s where most of the heat lives
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Add extra tomato or broth to mellow out the sauce
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Stir in a tiny bit more dark chocolate or nut butter to balance spice with richness
🔥 Want It Spicier? Here’s How to Amp It Up
Love a good kick? You can totally bring the heat with these easy upgrades:
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Add a chipotle pepper in adobo for smoky fire
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Toss in a small guajillo chili for added punch
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Sprinkle in cayenne pepper or hot chili flakes to taste
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Finish with a dash of hot sauce before serving
Tip: Start with a small amount and build from there. Mole is all about layers, not shock value!
🧡 Flavor Over Fire
The real magic of mole poblano isn’t in its heat — it’s in the complexity. It’s that perfect harmony of:
✔️ Smoky
✔️ Savory
✔️ Sweet
✔️ Bitter
✔️ Spicy
✔️ Nutty
So while mole may warm your palate, it won’t leave you reaching for a glass of milk — unless you want to, of course. 😉🥛
🥕 Health Benefits of Key Ingredients in Zucchini and Carrot Breakfast Muffins
You’ve mastered the mole poblano — now what?
To create a truly satisfying Mexican-inspired plate, pairing it with the right sides can take your dish from great to unforgettable ✨
Whether you’re planning a cozy weeknight dinner or a festive gathering, here are the best traditional and clean-eating-friendly accompaniments to serve with your Chicken Mole Poblano.
🍚 1. Steamed White or Brown Rice
The most classic pairing — and for good reason! The neutral flavor of rice absorbs all the saucy richness of mole and provides a fluffy base for the chicken.
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Clean tip: Try it with brown rice, quinoa, or even cauliflower rice for a low-carb alternative.
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Flavor boost: Add a pinch of cumin or a squeeze of lime juice to your rice for extra flair!
🌽 2. Warm Corn Tortillas
Soft, freshly warmed corn tortillas are perfect for scooping up every last drop of mole sauce.
Serve them folded in a basket with a tea towel to keep them warm.
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Pro tip: Lightly char them over a gas flame or on a skillet for extra toasty flavor.
🥑 3. Fresh Guacamole or Sliced Avocados
The cool creaminess of avocado balances the warmth and depth of mole beautifully. Whether you go simple with slices or whip up a zesty guac, it’s always a win 🥑✨
🥗 4. Crisp Green Salad or Cabbage Slaw
Bright, fresh crunch is the perfect contrast to a rich sauce.
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Toss mixed greens with a citrusy vinaigrette
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Or serve a lime-dressed red cabbage slaw for color and zing
🍌 5. Fried Plantains or Sweet Potatoes
A touch of sweetness enhances the chocolate and chili notes in mole poblano. Fried plantains are a traditional side, but oven-roasted sweet potato wedges work wonderfully too!
🌶️ 6. Roasted Veggies with Mexican Spices
Try roasted carrots, bell peppers, or zucchini tossed with olive oil, cumin, paprika, and a squeeze of lime.
These veggies add color, nutrition, and soak up mole sauce like champs!
🧀 7. Mexican Street Corn (Elote or Esquites)
If you’re going all out, grilled corn slathered in lime, chili powder, and cotija cheese is an amazing complement.
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Lighten it up: Try esquites (off-the-cob version) with Greek yogurt instead of mayo.
🧉 8. Drinks That Pair Beautifully
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Try agua fresca (like hibiscus or cucumber-lime) for a refreshing sip
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Or go bold with a margarita or Mexican hot chocolate depending on the vibe 💃🍫
🧡 Final Tip: Mix and Match!
You don’t have to go overboard — just pair your mole poblano with 1–2 thoughtful sides and you’ve got a balanced, flavor-packed plate that’ll satisfy any craving.
⏳ Can You Make Mole Poblano Ahead of Time? (Yes, and It Gets Better!)
Short answer? Absolutely! 🙌
Mole Poblano is one of those magical dishes that actually tastes even better the next day — making it perfect for prepping ahead, storing, and reheating without losing any of that deep, complex flavor.
Here’s everything you need to know about making mole ahead of time like a pro:
🥣 Make the Sauce in Advance (Highly Recommended!)
One of the best time-saving tricks is to make the mole sauce ahead, then refrigerate or freeze it until you’re ready to use.
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Let it cool completely
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Store in an airtight container
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Keep it in the fridge for up to 5 days or freeze for up to 3 months
Bonus: The flavors actually meld and deepen as it sits. It’s like the mole version of aging fine wine 🍷✨
🍗 What About the Chicken?
You’ve got two great options:
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Cook chicken fresh when you’re ready to serve, and warm up the sauce on the side
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Make the full dish ahead (chicken and sauce), store it in the fridge, and simply reheat everything together when you’re ready to eat
Both work beautifully — it depends on how much time you want to save day-of!
🔥 Reheating Tips
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Reheat slowly on the stovetop over medium-low heat
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Add a splash of chicken broth or water to loosen the sauce if it’s thickened
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Stir frequently to prevent sticking or burning
Microwave works in a pinch, but stovetop will always give you better flavor and texture 💯
🧊 Can You Freeze It?
Yes! Mole freezes like a dream — especially the sauce.
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Pour cooled mole into freezer-safe containers or bags
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Label and date them (trust us, you’ll forget in a week 😅)
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When ready to use, thaw overnight in the fridge and reheat on the stovetop
Tip: You can even freeze it in ice cube trays for smaller portions — perfect for drizzling on tacos or rice bowls later! 🌮🍚
🧡 Meal Prep Made Delicious
Whether you’re meal prepping for the week or hosting a party and want to be ahead of schedule, mole poblano is your go-to dish. It stores well, reheats beautifully, and gives you next-day flavor payoff that’s chef’s kiss 💋
🥄 How to Thicken Mole Sauce (Without Losing Flavor!)
You’ve got your mole simmering, the aromas are dreamy… but wait — it’s too thin! 😬 No worries, mole poblano is super forgiving, and there are plenty of ways to thicken it without sacrificing the deep, rich flavor that makes it so special.
Let’s talk about the best thickening methods — from traditional tricks to modern clean-eating swaps — so you can get that perfectly velvety, pourable-but-rich mole sauce every time. ✨
🛑 First, Don’t Overdo It!
Before adding anything, give the sauce time to reduce. Simmering uncovered allows excess liquid to evaporate naturally and intensifies the flavors. Just make sure to stir often and keep the heat at a gentle simmer — mole is delicate!
⏳ Simmer for 10–15 minutes longer before reaching for a thickener.
🌰 1. Add More Peanut Butter (or Nut Butter)
Since your recipe already includes peanut butter, adding a tiny bit more is the easiest, flavor-rich way to thicken the sauce while keeping it creamy and smooth.
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Add 1 teaspoon at a time, stir well, and simmer
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Almond butter or sunflower seed butter can also work if you’re avoiding peanuts
✅ Bonus: You’re keeping it clean and protein-packed!
🫓 2. Traditional Trick: Crushed Corn Tortillas or Masa Harina
In classic Mexican cooking, mole is often thickened with:
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Torn or ground-up corn tortillas
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A spoonful of masa harina (corn flour)
These traditional thickeners blend seamlessly, adding body and authentic corn flavor. Just add gradually, blend, and simmer!
🌽 Pro tip: Toast the tortillas lightly first for deeper flavor.
🥜 3. Ground Nuts or Seeds
Blend in some toasted ground almonds, peanuts, or pumpkin seeds for a nutty, natural thickener.
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Use a food processor or blender to finely grind
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Stir into the mole and simmer for a richer, thicker finish
🥄 Start with 1–2 tablespoons at a time.
🍅 4. Tomato Paste
Want a fast, pantry-friendly fix? Stir in a tablespoon of tomato paste.
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Adds a thicker texture
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Boosts the tomato base in your sauce
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Deepens color and flavor with zero effort
✅ Great if your mole needs a little more acidity too!
🍠 5. Pureed Cooked Veggies (Clean-Eating Hack)
Blend in a small amount of cooked sweet potato, carrot, or butternut squash for a thick, nutrient-rich twist!
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Keeps it dairy-free and gluten-free
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Adds natural sweetness to balance chili heat
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Works like magic in blended sauces like mole
Just add a few spoonfuls at a time and blend until smooth!
❌ Avoid These
While cornstarch and flour technically work, they can dull the depth of mole’s flavor and muddy the texture. We recommend skipping these unless you’re in a pinch.
🧡 Texture Tips for the Silkiest Mole Ever
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Use a high-speed blender or immersion blender for ultra-smooth texture
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Strain your sauce through a fine mesh sieve after blending if you want it restaurant-level smooth
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Let it rest — mole thickens slightly as it cools!
📜 The Origin of Mole Poblano: A Sauce Steeped in History & Legend
Mole Poblano isn’t just a recipe — it’s a symbol of Mexico’s culinary heritage, layered with centuries of flavor, fusion, and storytelling 🌎💖
If you’ve ever wondered where this bold, complex sauce came from, the answer is… well, a little bit magical, a little bit historical, and 100% delicious.
🏛️ A Dish Born in Puebla, Mexico
Mole Poblano originates from the city of Puebla, located southeast of Mexico City — and it’s considered the official dish of Mexican heritage and pride. 🇲🇽
Legend says it was created in the 17th century by nuns in the Santa Rosa convent who had to impress an unexpected visiting archbishop. With limited ingredients, they combined chiles, stale bread, nuts, spices, dried fruit, and a bit of chocolate into a thick, rich sauce they poured over turkey — and mole poblano was born!
🔄 A Fusion of Cultures
What makes mole poblano so special is how it reflects the fusion of Indigenous and Spanish cuisines:
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Indigenous roots: Ingredients like cacao, chiles, pumpkin seeds, and corn
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Spanish influence: Spices like cinnamon, cloves, and almonds
✨ Mole Poblano is a culinary representation of Mexico’s mestizaje — the blending of native and European cultures.
That’s why it’s often served on Independence Day, Cinco de Mayo, and other national celebrations — it’s so much more than food… it’s a celebration of identity, history, and flavor.
📚 Mole in Modern Mexico
Today, mole poblano is traditionally served with chicken or turkey, garnished with sesame seeds and cilantro, and enjoyed with rice and tortillas. You’ll find variations of mole across the country, but Puebla’s version remains the most iconic.
It’s made with over 20 ingredients, slow-cooked with care, and passed down through generations. While your version simplifies the process, it still honors the soul and story of this incredible sauce ❤️
🧡 Why This Matters
When you make mole poblano at home — even with a modern twist — you’re partaking in a culinary legacy that connects kitchens across continents and centuries. You’re not just cooking dinner — you’re recreating history, one spoonful at a time.
This post contains affiliate links. As an Amazon Associate, We earn from qualifying purchases. We only recommend products We love and use—thanks for your support!
🍳 Kitchen Essentials
These are our go-to kitchen tools that we personally use in our home kitchen and highly recommend for making Chicken Mole Poblano (and honestly, for everyday cooking too). Whether you’re new to mole or a seasoned cook, these make the whole process smoother, easier, and more enjoyable 🧑🍳👩🍳✨
Lodge 10.25-Inch Cast Iron Pre-Seasoned Skillet – Amazon
This cast iron skillet is a workhorse in our kitchen. We use it to sear the chicken to golden perfection before it simmers in that gorgeous mole sauce. It holds heat like a dream and gives everything that irresistible crust. If you don’t already have a cast iron pan — this is the one to get. We use it for everything from mole to cornbread.
Braun MultiQuick 7 Immersion Hand Blender – Amazon
This is hands-down one of our favorite kitchen gadgets! When making mole poblano, it blends everything right in the pan — no mess, no transfers, and no extra dishes (thank you!). We love how powerful yet quiet it is. Plus, it has a safety lock and variable speed, which makes it super user-friendly. Total time-saver.
Riveira Wooden Spoons for Cooking, 6-Piece Bamboo Utensil Set – Amazon
We’ve had these wooden spoons for years and use them daily. They’re sturdy, comfortable to grip, and gentle on every type of cookware. We use them to stir the mole sauce gently as it simmers — no scratching, no sticking, just smooth stirring. A small but mighty tool we always reach for.
OXO Good Grips 9-Inch Tongs with Nylon Heads – Amazon
These tongs are the real MVP for flipping chicken evenly and safely. The grip is super secure (no slipping or awkward flipping!), and the nylon heads are heat-resistant and safe for all your pans. We use these for grilling, sautéing, and even plating. If you’ve been using flimsy old tongs, these will change your life.
OXO Good Grips 3-Piece Angled Measuring Cup Set – Amazon
These are a staple in our kitchen drawer. The angled surface makes it easy to read measurements without bending down, which sounds simple but is a game changer when you’re measuring liquids for mole. We love how sturdy and easy-to-clean they are. Bonus: no more guesswork!
Cuisinart 12-Inch Skillet with Glass Cover – Amazon
When we’re cooking for guests or doubling recipes, this skillet gives us plenty of space. The glass lid is perfect for simmering mole gently while keeping all those beautiful aromas locked in. We love using this for everything from stir-fry to one-pan dinners.
Chicken Mole Poblano
Equipment
- Large skillet or sauté pan: Perfect for searing chicken and building the mole sauce all in one pan.
- Medium saucepan (optional): Use if you prefer to make your sauce separately before combining it with the chicken.
- Immersion blender or standard blender: Essential for blending the sauce into that signature smooth, rich texture.
- Wooden spoons or silicone spatula: Gentle on cookware and perfect for stirring as your mole thickens without scratching the pan.
- Tongs: Great for flipping chicken evenly and safely while keeping your hands clean and protected.
- Cutting board & sharp knife: For prepping all your fresh ingredients like onions, garlic, and cilantro garnish.
- Measuring cups & spoons: Helps ensure perfect proportions for a well-balanced, flavorful sauce.
- Serving plate or shallow bowl: Ideal for plating the chicken beautifully and showcasing that luscious mole drizzle.
- Fine mesh strainer (optional): For an ultra-smooth, restaurant-style finish — especially if you want to impress your dinner guests! 😉
Ingredients
- 2 Tbsp Vegetable oil
- 1 Onion, finely chopped
- 2 Cloves garlic, minced
- 1 Tbsp Chili powder
- 1 Tsp Ground cumin
- 1 Tsp Ground cinnamon
- 1/4 Cup Raisins
- 3 Tbsp Peanut butter
- 1 Can crushed tomatoes (28oz)
- 2 Cups Chicken broth
- 1 oz Dark chocolate, roughly chopped
Garnish:
- Sesame seeds
- Fresh cilantro, chopped
Instructions
- Prepare the Chicken:Season the chicken breasts with salt and pepper. In a large skillet, heat a tablespoon of oil over medium heat and sear the chicken on both sides until golden, about 3 minutes per side. Remove from the skillet and set aside.
- Make the Mole Sauce:In the same skillet, add another tablespoon of oil. Sauté the onion and garlic until they are soft and translucent, about 5 minutes. Stir in the chili powder, cumin, cinnamon, and cloves, cooking until fragrant.Add the raisins, peanut butter, crushed tomatoes, and chicken broth. Bring to a simmer and let cook for 10 minutes, stirring occasionally.Using an immersion blender, blend the sauce until smooth (or use a regular blender then return to the skillet). Add the chopped chocolate and stir until melted and incorporated.
- Cook the Chicken in the Sauce:Return the chicken to the skillet, coating it with the mole sauce. Cover and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Garnish and Serve:Sprinkle with sesame seeds and fresh cilantro before serving. This dish pairs wonderfully with rice or warm tortillas.
Notes
🌯 Bringing Flavor, Culture & Comfort to Your Table
There’s something truly special about a dish like Chicken Mole Poblano — it’s more than just dinner. It’s history, heritage, and heart all simmered into one unforgettable meal. Whether you’re making it for a weeknight treat or a special celebration, this recipe invites you to slow down, savor bold flavors, and connect with tradition 🇲🇽✨
We hope this recipe brings as much joy to your kitchen as it does to ours. Don’t forget to share your creation with us on social media — we love seeing your beautiful plates and personal twists! 💌📸
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