Chicken Mole (Mexican Mole Poblano)
The Chicken Mole, or Mexican Mole Poblano, is a traditional Mexican dish rich in flavors and history. This iconic dish combines surprising ingredients such as chocolate, spices, and peppers to create a rich, deep, and complex sauce. If you’ve never tasted this sweet-salty mix, prepare yourself for a unique culinary experience! You might wonder « What is chicken mole poblano? » – it’s simply an explosion of flavors, perfect for impressing family or guests.
Our Tips
Chef's tips for making this recipe
Mexican rice or cilantro and lime rice
Chef's TipBlack beans or pinto beans
VariantsSweet potato puree
Add a square of extra dark chocolate at the end of cooking to strengthen the richness of the sauce. You can also blend the sauce if you want a smoother texture. For a sweeter version, remove the pepper seeds before cooking.
Oven-baked Chicken Mole : replace stovetop cooking with oven baking (180 °C for 30 minutes, in a covered casserole dish).
Vegan Mole : replace chicken with grilled tofu or tempeh, and use vegetable broth.
Express Mole : use a pre-made mole sauce as a base, and add your chocolate and spices to enhance the flavor.
Serving Suggestions
The Mexican Chicken Mole is much more than just a dish, it’s a true culinary journey invitation. Its chocolatey and spicy sauce will delight both the curious and the fine diners. Whether for a family meal or a friends' night, this recipe for Mexican mole with chicken will leave no one indifferent. Don’t hesitate to personalize your version and share your own touch!
Ingredients
Nutrition
Per serving
Instructions
Step 1
Prepare the chicken. In a large skillet, melt a tablespoon of butter over medium heat. Add the chicken breasts, season with salt and pepper. Sauté for about 5 minutes on each side, then remove them and set aside.
Step 2
Sauté the aromatics. In the same skillet, add the remaining butter. Sauté the onion, garlic and pepper until they are tender (about 5 minutes).
Step 3
Create the base sauce for mole. Incorporate the tomato paste, cinnamon, cumin and clove water. Cook for 1 to 2 minutes while stirring.
Step 4
Add broth and chocolate. Add the grated chocolate and unsweetened cocoa powder. Stir until the chocolate is melted.
Step 5
Simmer. Replace the chicken in the skillet, cover and simmer over low heat for 25 to 30 minutes, until the sauce thickens and the chicken is tender.
Step 6
Serve. Garnish with toasted sesame seeds and serve with white rice, tortillas or sautéed vegetables.
Frequently Asked Questions
3 questions about this recipe
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Mexican Rice or Cilantro and Lime Rice
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Black Beans or Pinto Beans
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Corn Tortillas
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Grilled Vegetables
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Sweet Potato Mash
