Chicken Mole Poblano

Name: Chicken Mole Poblano Recipe
Prep time: 20 min
Cook time: 3 h 35 min
Total time: 3 h 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 tbsp ancho chili powder; 1 chipotle chile in adobo sauce, minced; 3 tbsp vegetable oil; 1 onion, diced; ½ tsp ground cinnamon; ⅛ tsp ground cloves; 2 garlic cloves, minced; 1 oz bittersweet chocolate, finely chopped; 1 piece sandwich bread, torn into pieces; ¼ cup raisins; ¼ cup almond butter; 2 tbsp sesame seeds, plus extra for garnish; 1 cup chicken broth; 1 (14.5 oz) can diced tomatoes, drained; 2 tsp sugar; 2 pounds boneless, skinless chicken thighs; 1 cup jasmine rice

Chicken Mole Poblano is Mexico's national dish featuring tender chicken thighs braised in a deeply flavored sauce that balances heat from dried chilies and chipotle with the unexpected sweetness of bittersweet chocolate, almonds, and warm spices.

🌍Mexican 🏷️Poultry 🏷️Slow cook 🏷️Suvie 🏷️Chocolate 🏷️Spicy

Total

3h 55m

Servings

8

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 tbsp ancho chili powder
1 chipotle chile in adobo sauce, minced
3 tbsp vegetable oil
1 onion, diced
½ tsp ground cinnamon
⅛ tsp ground cloves
2 garlic cloves, minced
1 oz bittersweet chocolate, finely chopped
1 piece sandwich bread, torn into pieces
¼ cup raisins
¼ cup almond butter
2 tbsp sesame seeds, plus extra for garnish
1 cup chicken broth
1 (14.5 oz) can diced tomatoes, drained
2 tsp sugar
2 pounds boneless, skinless chicken thighs
1 cup jasmine rice

17 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Combine 2 tbsp ancho chili powder, 1 minced chipotle chile, 3 tbsp vegetable oil, 1 diced onion, 1/2 tsp cinnamon, 1/8 tsp cloves, and 2 minced garlic cloves in a Suvie pan. Insert pan into Suvie and broil for 15 minutes, or until fragrant.
2
Immediately after the broil, add 1 oz bittersweet chocolate and stir until melted. Add 1 piece bread, 1/4 cup raisins, 1/4 cup almond butter, 2 tbsp sesame seeds, 1 cup chicken broth, 1 can diced tomatoes, and 2 tsp sugar, stirring to combine.
3
Pour the contents of the pan into a blender and blend until smooth. Season with salt and pepper to taste. Divide chicken between two Suvie pans and pour sauce over the chicken.
4
Load pans into Suvie. Input the settings below, and cook now or schedule. Bottom Zone: Slow Cook Low 2 hours
5
Place 1 cup jasmine rice in the Suvie rice pot (black handles) and insert into the Suvie Starch Cooker. Input settings: Rice, Long Grain, 1 Cup
6
After the cook, shred the chicken, and season to taste with salt and pepper. Fluff rice and divide between bowls with mole. Garnish with sesame seeds before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast the ancho chili powder and spices briefly in oil before adding onion and garlic to unlock deeper, more complex flavors.
Pulse or blend the sauce after cooking to achieve a smooth, velvety consistency that coats the chicken evenly.
Stir in chocolate at the end and off heat to prevent scorching; it should dissolve smoothly and add richness without tasting overtly sweet.
Use chicken thighs instead of breast meat—their higher fat content stays moist during the long braise and absorbs sauce flavor better.

Substitutions

Ancho chili powder → pasilla chili powder (slightly less spicy, earthier)
Bittersweet chocolate → unsweetened chocolate + 1 tsp honey (adjust to taste for sweetness)
Raisins → dried prunes or dried cranberries (similar texture, different flavor profile)

Storage & make-ahead

Store mole sauce and cooked chicken separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. Freezes well for up to 3 months.

Common Questions

What makes mole poblano different from other moles?

Mole poblano is distinguished by its use of bittersweet chocolate, which adds depth and subtle sweetness, combined with ancho and chipotle chilies for heat and complexity. This balance of spicy, sweet, and savory is unique to this regional Mexican style.

Can I make mole sauce ahead of time?

Yes, mole sauce actually improves when made 1-2 days ahead, allowing flavors to meld. Store it in an airtight container in the refrigerator, then reheat gently before adding chicken.

What if I can't find chipotle chiles in adobo?

Substitute with additional ancho chili powder (add ½ tsp) and a pinch of smoked paprika to maintain depth, though you'll lose some smoky heat.

How do I know when the chicken is done?

Chicken thighs are done when fork-tender and the internal temperature reaches 165°F (74°C). In a slow braise, this typically takes 1.5–2 hours on low heat.

Is this recipe gluten-free?

The sandwich bread used in the sauce contains gluten. For a gluten-free version, omit the bread and use a small amount of cornstarch mixed with water to thicken, or use gluten-free bread.