Chicken Mole Poblano is one of those recipes I started making after a trip to a tiny Mexican restaurant in Bangalore, where the owner spent half an hour telling me about her grandmother’s version. I came home wanting to recreate that complex, slightly bitter sauce that clung to the chicken without feeling heavy.
The first time I made it, I was surprised by how approachable the ingredient list was, especially once I realized peanut butter could stand in for ground peanuts. Now I make it whenever I want something that feels celebratory but does not demand constant stirring. The chocolate addition always gets questions, but it is what ties the whole sauce together, rounding out the heat and acidity.
This recipe uses ingredients you can find in most Indian supermarkets, which is part of why I keep coming back to it. You will need about 90 minutes total, but most of that is simmering time while you do other things. The active work is just browning the chicken and blending the sauce, which takes maybe 20 minutes. I make this when I have weekend guests or when I want something warming on a rainy evening. The spices are not exotic, and peanut butter is a clever shortcut that skips the step of toasting and grinding raw peanuts.
Why you will love this recipe
The sauce does all the heavy lifting here, building layers of flavour without asking you to manage several pots or complicated techniques. Once you blend it and return it to the pan, the chicken braises in that thick, spiced mixture until it practically falls apart. The chocolate does not make it sweet; instead, it adds a subtle bitterness that balances the raisins and the heat from the chilli.
I like how forgiving the timing is once you get to the simmering stage. You can let it go a bit longer if you are busy, and the chicken just gets more tender.
Chicken Mole Poblano
Cooking Tips
The sauce can seize up if you add the chocolate while the pan is too hot, so let it cool slightly before stirring in the grated chocolate. Beginners often skip toasting the sesame seeds, but that step matters because raw seeds taste flat and do not release their oil. If your sauce looks too thick after blending, thin it with a few tablespoons of stock rather than water, which can dilute the flavour. The chilli heat sneaks up, so if you are unsure about spice tolerance, start with one mild dried chilli and taste before serving.
Top Tips
- Toast the sesame seeds in a dry pan until they smell nutty and turn golden, usually about two minutes over medium heat.
- Use dark chocolate with at least 70 percent cocoa content so the sauce stays balanced and not too sweet.
- If the sauce thickens too much during simmering, add stock in small amounts rather than all at once.
- You can prepare the sauce a day ahead and refrigerate it, then reheat and add the chicken when ready to cook.
- Halving the chicken pieces helps them cook evenly and soak up more sauce.
Serving and Storing Suggestions
This recipe serves four people generously. Prep time is about 20 minutes, and total cooking time is around 90 minutes including simmering. Serve it with steamed rice or warm tortillas to soak up the sauce. I usually put out a bowl of lime wedges and extra sesame seeds on the side.
Store leftovers in an airtight container in the fridge for up to three days. The sauce thickens as it sits, so add a splash of stock when reheating. It also freezes well for up to two months.
Similar Recipes
- Butter Chicken
- Chicken Vindaloo
- Chicken Korma
- Rogan Josh
Nutrient Benefits
The almonds and sesame seeds add healthy fats and a bit of protein, while the tomatoes contribute vitamin C and lycopene. Dark chocolate brings antioxidants, though the amount here is modest. Peanut butter adds protein and helps thicken the sauce without needing flour or cream. The spices, especially cumin and cinnamon, have anti-inflammatory properties. Chicken provides lean protein, and simmering it on the bone keeps it moist and adds minerals to the sauce.
Chicken Mole Poblano
Ingredients
- 3 tbsp Olive Oil
- 4 Chicken Pieces (about 175 gms each, halved)
- 1 Onion (chopped)
- 2 Garlic Cloves (finely chopped)
- 1 Hot Dried Red Chilli (or 2 Milder Dried Chillies)
- 1 tbsp Sesame Seeds (toasted, plus extra to garnish)
- 1 tbsp Chopped Almonds
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Cumin
- 1/4 tsp Cloves
- 3 Tomatoes (peeled and chopped)
- 2 tbsp Raisins
- 350 ml Chicken Stock
- 1 tbsp Peanut Butter
- 25 gms Plain Chocolate (with a high cocoa content, grated, plus extra to garnish)
- Salt and Pepper
Instructions
- Heat 2 tblsp of the oil in a large frying pan.
- Add the chicken and cook until browned on all sides.
- Remove the chicken pieces with a slotted spoon and set aside.
- Add the onion, garlic and chillies and cook for 5 minutes or until softened.
- Add the sesame seeds, almonds and spices and cook for 2 minutes stirring all the time.
- Add the tomatoes, raisins, chicken stock, peanut butter and chocolate and stir well.
- Season to taste with salt and pepper and simmer for 5 minutes.
- Transfer the mixture to a food processor or blender and process until smooth.
- Return the mixture to the frying pan, add the chicken and bring to the boil.
- Reduce the heat, cover and simmer for 1 hour or until the chicken is very tender, adding more liquid if necessary.
- Garnish with sesame seeds and a little grated chocolate.
- Serve.
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Frequently Asked Questions
Can I use chicken breast instead of bone-in pieces?
Yes, but reduce the simmering time to about 30 minutes or the meat will dry out. Bone-in pieces stay moist longer and add more flavour to the sauce.
My sauce tastes bitter after blending. What went wrong?
You likely used chocolate with too high a cocoa content or burned the spices while toasting. Stir in half a teaspoon of sugar or an extra tablespoon of raisins to balance it.
How do I make this less spicy?
Use two mild dried chillies instead of one hot chilli, and remove the seeds before adding them to the pan. You can also stir in a tablespoon of cream at the end to soften the heat.
The sauce is too thin even after simmering. How do I fix it?
Simmer uncovered for an extra 10 minutes to reduce the liquid, or stir in another half tablespoon of peanut butter to thicken it without changing the flavour much.
Can I make this in a slow cooker?
Yes, brown the chicken and make the sauce as directed, then transfer everything to a slow cooker and cook on low for four to five hours. The texture will be even more tender.
