Pollo en Mole Poblano Rápido (Velvety Spiced Chocolate & Chili Chicken) – Authentic Mexico Recipe
Puebla’s culinary masterpiece: a complex, glossy sauce of toasted chilies, warm spices, and a hint of dark cocoa.
- Country of Origin
- 🇲🇽 Mexico (North America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Seared chicken thighs, Toasted sesame seeds, Warm corn tortillas and rice, Ancho and pasilla chilies, Dark Mexican chocolate
Ingredients for Pollo en Mole Poblano Rápido (Velvety Spiced Chocolate & Chili Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared chicken thighs, prepped into bite-sized pieces
- 1.5 cups toasted sesame seeds, washed and trimmed
- 1 cup warm corn tortillas and rice
- 1 medium onion and 3 cloves garlic, finely minced with ancho and pasilla chilies
- 1.5 tbsp traditional Mexico seasoning (dark Mexican chocolate, cinnamon, toasted almonds/pumpkin seeds)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken thighs for 5 minutes.
- Add minced onion, garlic, ancho and pasilla chilies, and dark Mexican chocolate, cinnamon, toasted almonds/pumpkin seeds, stirring for 2 minutes until deeply aromatic.
- Add toasted sesame seeds and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in warm corn tortillas and rice right before serving warm.