Mole Poblano with Chicken
Chicken thighs simmered in a rich, complex mole sauce built from dried chiles, toasted spices, and a touch of dark chocolate - Mexico's most celebrated celebratory dish. Plan ahead: the mole paste can be made up to 3 days in advance.
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 4 tbsp vegetable oil
- 4 dried ancho chiles (or mulato chiles), stemmed, seeded
- 2 dried pasilla chiles, stemmed, seeded
- 2 dried mulato chiles (or extra ancho), stemmed, seeded
- 2 chipotle chiles in adobo sauce
- 3 cups low-sodium chicken broth
- 1 white onion, quartered
- 6 garlic cloves, peeled
- 2 roma tomatoes, halved
- 2 tbsp sesame seeds, toasted
- 1/4 cup raw pepitas (pumpkin seeds)
- 2 tbsp raisins
- 2 oz dark chocolate (70% cacao or higher), roughly chopped
- 1/2 stick cinnamon stick
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1/2 tsp dried Mexican oregano (or regular)
- 2 tsp sesame seeds, toasted
Instructions
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1
Season 4 pieces bone-in, skin-on chicken thighs all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
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2
In a large heavy pot or Dutch oven, heat half the 4 tbsp vegetable oil over medium-high heat. Brown bone-in, skin-on chicken thighs skin-side down for 4 to 5 minutes until golden, then flip and cook 3 minutes more. Transfer to a plate and set aside.
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3
In the same pot over medium heat, toast the 4 stemmed, seeded dried ancho chiles (or mulato chiles), 2 stemmed, seeded dried pasilla chiles, and 2 stemmed, seeded dried mulato chiles (or extra ancho) in batches, pressing flat for 20 to 30 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 20 minutes. Drain and reserve soaking liquid.
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4
In a dry skillet over medium-high heat, char the 1 quartered white onion and 6 peeled garlic cloves until lightly blackened, about 5 minutes. Add 2 halved roma tomatoes and char 3 more minutes.
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5
In the same dry skillet, toast 2 tbsp toasted sesame seeds and 1/4 cup raw pepitas (pumpkin seeds) until golden, about 2 minutes, stirring constantly.
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6
In a blender, combine the soaked chiles, charred onion, garlic, tomatoes, 2 chipotle chiles in adobo sauce, sesame seeds, raw pepitas (pumpkin seeds), 2 tbsp raisins, 1/2 stick cinnamon stick, 1/2 tsp ground cumin, 1/2 tsp dried thyme, 1/2 tsp dried Mexican oregano (or regular), and 1 cup of low-sodium chicken broth. Blend until completely smooth.
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7
Heat the remaining vegetable oil in the pot over medium-high heat. Pour in the chile paste all at once. Fry the paste, stirring constantly, for 5 minutes until it darkens and thickens.
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8
Stir in the remaining low-sodium chicken broth and 2 oz roughly chopped dark chocolate (70% cacao or higher). Return bone-in, skin-on chicken thighs to the pot, spooning sauce over the top. Reduce heat to low, cover, and simmer for 35 to 40 minutes until chicken reaches an internal temperature of 165°F (74°C).
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9
Taste the sauce and adjust salt. Serve chicken topped with mole sauce, garnished with 2 tsp toasted sesame seeds.