Chicken Mole Poblano
Serves 4-6 | Prep Time: 10 mins | Cook Time: 60 mins | Total Time: 70 mins
Mole (pronounced “MOLE-lay”) refers to a group of Mexican sauces that are made from braising chiles, aromatics, spices, nuts, seeds, dried fruit, and chocolate to form an incredibly complex and rich sauce. Traditionally, the mixture is stewed all day to release the flavors from each of the ingredients. However, one of our goals is to bring these flavors to you without spending all day in the kitchen and we think we’ve accomplished that with our Chicken Mole Poblano recipe.
Our Mole spice blend starts with a base of ancho and chipotle chile peppers and builds layers of flavors from canela (Mexican cinnamon), cloves, sesame, coriander, and anise seeds. We also grind Mexican semi-sweet chocolate to provide an authentic taste. Chicken Mole Poblano is one of the most well-known Mexican dishes, yet can trace its roots back to pre-Columbian Nahuatl Indian recipes. Incorporating spices and flavors from the Americas, Europe, and Africa, Chicken Mole Poblano is one of the first truly international fusion dishes. We hope you enjoy it. ¡Buen Provecho!
- 3 lbs of chicken (breasts or mix of pieces)
- 2 cloves of garlic, minced
- 1 packet Piquant Post Mole spice blend
- 1 large onion, finely chopped
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/4 cup raisins
- 1/4 cup pepitas (pumpkin seeds)
- 4 tbsp almond butter
- 3 tbsp olive oil
- salt & pepper to taste
- 1 tbsp sugar (optional)
- Use the entire spice packet (~4 tbsp) to make the full recipe. You can scale the recipe ingredients and the spice quantity accordingly (1/2 packet for 1.5 lbs of chicken…)
- When cooking the sauce, you want it to thicken enough to coat a spoon but not so thick that you cannot pour it over the chicken.
- If you cannot find pepitas (Mexican style pumpkin seeds), you can use plain pumpkin seeds or sliced almonds in a pinch.
- You can also substitute peanut butter for the almond butter, but we recommend reducing the amount of peanut butter to about half of the almond butter (~2 tbsp). Peanut butter has a stronger taste that can overwhelm the other flavors if used in excess.
- You can serve this dish with rice, beans, roasted squash or a salad. Chicken Mole Poblano also tastes wonderful sliced up in quesadillas.
- Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Alternatives & Substitutions
- If you don’t want to use the oven to make chicken mole poblano, you can grill the meat. We also imagine using a smoker would produce a stunningly delicious mole dish.
- You can substitute distilled white vinegar for the apple cider vinegar, if that’s what you have on hand.
- Our Mole Spice blend could be used directly as a rub for grilled chicken, pork, or lamb, but we think you will lose a lot of the depth of the intended mole sauce.
- If you prefer to use a slow cooker, make Mole sauce per our recipe but add an extra 1/3 cup of water when blending. Then place the chicken in the slow cooker and add the mole sauce on top to coat the chicken. Cook on LOW for 5-6 hours.
- Vegetarians can use our Mole Poblano sauce to roast just about any vegetables in a Mexican dish. Try making butternut squash mole enchiladas or roasting cauliflower and tofu smothered in our mole sauce over brown rice. Seriously, this sauce is so deep and amazing, you can’t go wrong trying it with whatever food you normally eat.
- Don’t forget to leave comments and feedback on your meals and experiments in the comments for others to read.
- Post pictures of your masterpiece meal on social media and tag us. We repost!