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MexicanNon-veg

Mole Poblano Chicken

Chicken in a deep, complex mole with chocolate and chilies.

90 min4 serveshard

Mole Poblano Chicken is a classic protein-forward Mexican recipe built around chicken, dried chilies and dark chocolate. It serves 4 and comes together in roughly 90 minutes from prep to plate. It is on the ambitious end — plan for about 90 minutes and read the method through once before you start, so the timing on each stage lines up. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are chicken, dried chilies and dark chocolate. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.

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Nutrition · per serving

620

kcal

38g

Protein

32g

Carbs

36g

Fat

chickenclassicrich

Ingredients

  • chickenkey1 kg
  • dried chilieskey8 mixed ancho/mulato
  • dark chocolatekey40 g
  • tomato2
  • almond0.25 cup
  • sesame seeds2 tbsp
  • cinnamon1 stick
  • chicken stock1 L

Method

  1. 1
    Step 1 ~23 min

    Toast chilies, almonds, sesame; soak chilies 15 min.

  2. 2
    Step 2 ~23 min

    Blend chilies, tomato, nuts, spices, chocolate with stock until smooth.

  3. 3
    Step 3 ~23 min

    Simmer mole 30 min, stirring often.

  4. 4
    Step 4 ~23 min

    Poach chicken in mole 25 min; serve over rice.

Per-step times are approximate and based on the total cook time of 90 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Read the entire method through once before you start, and have every ingredient measured and within arm’s reach. The recipe has a few moving parts and pausing to chop mid-step is what causes most home cooks to overshoot a stage.
  • This is a longer cook, so taste as you go and adjust salt in small increments. It is much easier to season up at the end than to rescue a dish that has been over-salted early.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Mole Poblano Chicken take to cook?
From prep to plate, Mole Poblano Chicken takes about 90 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Mole Poblano Chicken vegetarian?
No — this version contains non-vegetarian ingredients (chicken, dried chilies and dark chocolate). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Mole Poblano Chicken?
The headline ingredients are chicken, dried chilies and dark chocolate. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Mole Poblano Chicken?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Mole Poblano Chicken?
Mole Poblano Chicken pairs naturally with classic mexican sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have chicken?
If chicken is hard to find, look for the closest substitute by texture and cooking time — that matters more than matching the flavour exactly. The dish will still work; it will just lean in a slightly different direction.