One of the most daunting recipes found in Mexican cuisine is Mole Poblano. Even though every family has their own recipe for mole, finding one that is simple enough to make at home can be daunting.

After visiting Mexico recently, our editor learned this recipe for mole you can make at home. In this recipe, we’re using mole with chicken. It combines tender chicken with a rich, flavorful sauce made from various ingredients like chiles, chocolate, nuts, and spices.

Enjoy!

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs or breasts (or a whole chicken, cut into pieces)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 onion, quartered (for simmering)
• 1 clove of garlic

For the Mole Sauce:

• 2 dried ancho chiles, seeds and stems removed
• 2 dried pasilla chiles, seeds and stems removed
• 1 dried mulato or chipotle chile (optional, for extra smokiness)
• 2 tablespoons sesame seeds
• 1/4 cup almonds (or peanuts)
• 1/4 cup pumpkin seeds
• 1 small piece of cinnamon stick
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tomato, chopped
• 2 tablespoons raisins (optional, for sweetness)
• 2 tablespoons dark chocolate (or Mexican chocolate, chopped)
• 1 tablespoon peanut butter or tahini (optional, for added richness)
• 2 cups chicken broth (or water)
• 1 tablespoon sugar (optional, to balance the flavors)
• Salt to taste

Instructions:

Prepare the Chicken:
Season the chicken pieces with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat. Once the oil is hot, add the chicken pieces and brown them on all sides until golden, about 10 minutes. You may need to do this in batches depending on the size of your pot. Once browned, remove the chicken from the pot and set it aside.

Toast the Chiles and Seeds:
In a dry skillet over medium heat, toast the dried chiles (ancho, pasilla, and mulato or chipotle, if using) for a few seconds, just until fragrant. Be careful not to burn them. Remove the chiles from the skillet and place them in a bowl. Cover them with hot water and let them soak for 10–15 minutes until they soften. In the same skillet, toast the sesame seeds, almonds, and pumpkin seeds for 2–3 minutes, until they are lightly browned. Set these aside.

Make the Mole Sauce:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Add the minced garlic and cook for another minute, stirring to prevent burning. Then, add the chopped tomato, raisins (if using), cinnamon stick, cumin, coriander, and cloves, cooking for an additional 2 minutes to allow the spices to bloom. Drain the soaked chiles and add them to the pot along with the toasted seeds and nuts. Stir the mixture together to combine the ingredients. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes.

Purée the Sauce:
Remove the pot from heat and let it cool slightly. Once cooled, use an immersion blender to purée the sauce directly in the pot, or carefully transfer the mixture to a regular blender and purée until smooth. If the sauce is too thick, add more chicken broth or water to achieve the desired consistency. Once blended, return the sauce to the pot.

Simmer the Chicken with Mole:
Return the browned chicken pieces to the pot with the mole sauce, ensuring they are well coated. Bring the sauce to a gentle simmer, cover the pot, and cook for 30–40 minutes, or until the chicken is fully cooked and tender. Stir occasionally to ensure the chicken stays coated in the sauce. Taste the sauce and adjust the seasoning by adding salt or a little sugar to balance the flavors. If you prefer a spicier mole, you can add a bit more chili powder or a dash of hot sauce.

Serve:
Serve the chicken with a generous amount of mole sauce on top. Garnish with toasted sesame seeds or fresh cilantro, if desired. This dish pairs wonderfully with rice (especially Mexican rice) and warm tortillas or cornbread to soak up the flavorful mole.