Chicken Mole Poblano
Tender chicken smothered in a rich, velvety mole poblano sauce made with chilies, warm spices, and a hint of dark chocolate. This easy, flavor-packed recipe brings the authentic taste of Mexico to your table — perfect for a cozy dinner or festive celebration!
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
Make-Ahead: Mole Poblano is even better the next day! You can make the sauce up to 3 days in advance and store it in the fridge. Just reheat and simmer with freshly cooked chicken when ready to serve.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen beautifully over time!
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce thickens too much. It reheats like a dream!
Freezer-Friendly: You can also freeze the sauce (or the full dish) for up to 3 months. Thaw overnight in the fridge and reheat as needed. It’s perfect for batch cooking or prepping ahead for special occasions! ❄️🍽️
