Mole Poblano with Chicken Thighs - Rich Mexican Chocolate Sauce
This traditional Mexican mole poblano combines toasted sesame seeds, almonds, and unsweetened chocolate with aromatic spices like chipotle and cinnamon to create a complex, deeply flavored sauce. The rich, velvety mole perfectly complements tender chicken thighs, which simmer in the sauce until they absorb all the intricate flavors. This authentic recipe delivers the perfect balance of heat, sweetness, and earthiness that makes mole poblano one of Mexico's most celebrated dishes, ideal for special occasions or when you want to impress with genuine Mexican cuisine.
Ingredients
- ½ cup fire-roasted diced tomatoes, well-drained
- 2 tablespoons sesame seed
- 2 tablespoons slivered almonds
- 3 tablespoons vegetable oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, finely chopped
- ¼ cup dark raisins
- salt and pepper
- ½ teaspoon chipotle powder
- ¼ cup chili powder
- 1 ½ oz unsweetened baking chocolate
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 2 tablespoons brown sugar, packed
- ¼ cup plain bread crumbs
- 2 ½ cups reduced-sodium chicken broth
- 2 lb boneless skinless chicken thighs
- fresh cilantro leaves, for garnish(optional)
- additional sesame seed, for garnish(optional)
Instructions
- 1
Place tomatoes in medium bowl
- 2
Toast sesame seeds and almonds in skillet over medium heat until they begin to brown, stirring frequently
- 3
Add toasted seeds and nuts to bowl with tomatoes
- 4
Cook onion, garlic and raisins with oil in same skillet until onion is translucent and raisins are puffed, season with salt and pepper
- 5
Add onion mixture to tomatoes
- 6
Cook chipotle powder and chili powder with oil in skillet until powders begin to smoke and darken
- 7
Remove from heat and stir in chocolate until melted
- 8
Combine chocolate-spice mixture with tomato mixture, add salt, pepper, cinnamon, cloves, brown sugar and bread crumbs
- 9
Blend tomato mixture with chicken broth until smooth, adding more broth if needed
- 10
Strain sauce to remove any unblended sesame seed bits
- 11
Brown chicken thighs in oil until browned on both sides, then remove and set aside
- 12
Add strained sauce to skillet and thin with additional broth until consistency of whipping cream
- 13
Bring sauce to boiling, return chicken to skillet ensuring it's completely covered
- 14
Reduce heat to simmer and cook until chicken reaches internal temperature and juice runs clear
- 15
Serve garnished with cilantro and additional sesame seeds
Tips
Toast sesame seeds and almonds carefully, stirring frequently to prevent burning as they can go from perfect to burnt quickly.
When blending the sauce, start slow and gradually increase speed to ensure smooth consistency and prevent splashing.
The sauce should coat the back of a spoon like whipping cream - add broth gradually to achieve perfect consistency.
Good to Know
Refrigerate for up to 3 days in airtight container. Sauce may thicken when chilled.
Mole sauce can be made 1-2 days ahead and refrigerated. Reheat gently before adding chicken.
Serve immediately while hot with warm tortillas, Mexican rice, and refried beans.
Common Mistakes
Don't rush the spice toasting - burnt spices will make the mole bitter
Strain the sauce thoroughly to avoid gritty texture from unblended seeds
Don't let sauce get too thick or it will burn during simmering
Substitutions
FAQ
Can I make this mole sauce ahead of time?
Yes, the mole sauce can be prepared 1-2 days in advance and stored in the refrigerator. Simply reheat gently before adding the chicken and proceeding with the recipe.
What if I don't have unsweetened chocolate?
You can substitute dark chocolate but reduce the brown sugar slightly as dark chocolate contains some sugar. The flavor will be slightly different but still delicious.
How long will leftover mole keep in the refrigerator?
Properly stored mole poblano will keep for up to 3 days in the refrigerator. The sauce may thicken when chilled, so you may need to thin it with a little broth when reheating.