Pollo en Mole Poblano (Chicken in Mole Sauce)

Mole poblano is one of Mexico’s most recognisable sauces, a dark, layered mixture where dried chillies, toasted spices, nuts, seeds, fruit and chocolate come together into something savoury rather than sweet. In this chicken version, bone-in thighs simmer gently in the glossy mole until tender, taking on its smoky heat, nuttiness and subtle bitterness. The sauce is blended smooth and enriched with tomato and stock, then finished with sesame seeds for texture and aroma. Serve with warm corn tortillas to scoop up the sauce, making it a generous dinner suited to relaxed sharing.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Mexican mole tradition
Spice level Medium
Cooking style Make-ahead friendly • Freezer-friendly • Crowd-friendly
Time commitment Slow-cooked

Why this recipe works

  • Layered depth: Toasted chillies, spices, nuts, seeds and raisins build a complex sauce before the chocolate adds darkness and gentle bitterness.
  • Classic mole method: Browning the chicken and blending the cooked sauce base creates the rich, smooth texture associated with mole poblano.
  • Improves with time: The sauce holds well and its flavours settle as it rests, making the dish well suited to cooking ahead and reheating gently.

Get the most out of this recipe

Adjust the heat

  • For a gentler mole: Reduce or omit the dried chipotle and keep the ancho and guajillo as the main chilli base for warmth without sharp heat.
  • For more heat: Add extra chipotle or include a hotter dried chilli, then balance the sauce carefully so the smoke does not overpower the nuts and chocolate.
  • Keep the flavour rounded: If the sauce tastes too fiery, simmer it gently with a little more stock and adjust with extra chocolate or toasted nuts if needed.

Ingredient notes

  • Chilli balance: Ancho brings fruity depth, guajillo adds brightness, and chipotle contributes smoke; together they give mole its rounded, layered heat.
  • Use dark chocolate: Dark baking chocolate gives bitterness and colour without making the sauce taste like dessert. Avoid very sweet milk chocolate.
  • Toast carefully: Keep the spices, nuts and seeds moving in the pan so they smell fragrant and nutty rather than scorched.

Texture tips

  • Blend until very smooth: A long blend gives the mole its polished texture; pass it through a sieve if you want an especially silky sauce.
  • Loosen as needed: Mole thickens as it simmers, so add a splash of stock if it becomes too dense before the chicken is fully tender.
  • Simmer gently after adding chocolate: Low heat helps the chocolate melt cleanly into the sauce and prevents the mole from catching on the base of the pot.

Make-ahead tips

  • Good for cooking ahead: The chicken and mole can be cooled and refrigerated together, allowing the sauce to deepen and the meat to absorb more flavour.
  • Reheat gently: Warm over low heat until piping hot, adding a little stock if the sauce has thickened in the fridge.
  • Freezer-friendly: Freeze the cooled chicken and mole together, then defrost overnight in the fridge before reheating slowly.

Equipment you'll need

Blender Frying pan Large pot Measuring spoons Wooden spoon
Ingredients
Instructions
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  1. Heat 1 tbsp of the oil in a large pot over medium-high heat. Brown the chicken thighs in batches, 4 to 5 minutes per side, until deeply golden; transfer to a plate.
  2. Lower the heat to medium and add the remaining oil. Stir in the ancho chili powder, guajillo chili powder, cumin, cinnamon and cloves and cook for 30 to 60 seconds until fragrant, keeping the spices moving so they do not scorch.
  3. Add the chipotle pepper, almonds, sesame seeds and raisins and cook for 2 to 3 minutes, stirring, until the nuts and seeds smell toasted. Tip the mixture into a blender jug.
  4. Add the tomatoes to the pot and cook for 6 to 8 minutes, turning occasionally, until their skins split and the flesh softens. Pour in the chicken stock and bring to a simmer, scraping up any browned bits.
  5. Pour the hot tomato and stock mixture into the blender with the toasted spice mixture. Blend until very smooth, 1 to 2 minutes, then pass back into the pot if you want an extra-silky sauce.
  6. Bring the mole to a gentle simmer over low heat and cook for 15 minutes, stirring often, until glossy and slightly thickened. Add the dark baking chocolate and stir until fully melted and the sauce looks darker and richer.
  7. Return the chicken (and any juices) to the pot, turning to coat. Cover and simmer gently for 35 to 45 minutes, until the chicken is tender and cooked through; if the sauce thickens too much, loosen with a splash of stock.
  8. Warm the corn tortillas in a dry frying pan over medium heat for 20 to 30 seconds per side, keeping them covered as you go so they stay pliable. Serve the chicken with plenty of mole and a sprinkle of sesame seeds.

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Recipe notes

Tips

  • For the smoothest mole, blend in two batches if needed and keep blending until you cannot feel any grit when you rub a little sauce between your fingers.
  • Keep the mole at a gentle simmer once the chocolate is in; a hard boil can make the sauce taste harsh and may cause it to catch on the base of the pot.
  • If serving vulnerable groups, make sure the chicken is cooked until piping hot throughout, with no pink at the bone.

Substitutions

  • Replace Chicken thighs with Chicken breast cutlets; simmer for 15 to 20 minutes only, so the meat stays juicy.
  • Replace Almonds with Hazelnuts for a deeper, toastier nut flavour.
  • Replace Dark baking chocolate with Dark chocolate chips; add them off the heat and stir until melted.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate the chicken and mole together in a sealed container. Reheat gently in a saucepan over low heat, adding a splash of chicken stock to loosen, until piping hot; warm tortillas separately. Freeze for up to 2 months and defrost overnight in the fridge before reheating.

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Recipe overview

  • Servings: 4 servings
  • Total time: 2h (55min active)
  • Difficulty: Advanced
  • Cuisine: Mexican
  • Allergens:
    Almonds Sesame Tree nuts
One pot Freezer friendly
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Equipment you'll need

Blender Frying pan Large pot Measuring spoons Wooden spoon

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Chicken stock

1 cup ≈ 240 ml
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Ground cinnamon

1 cup ≈ 124.8 g
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Ground cumin

1 cup ≈ 96 g
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Raisin

1 cup ≈ 145 g
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Sesame seeds

10 oz ≈ 283 g
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Vegetable oil

1 cup ≈ 240 ml
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